Monday, December 30, 2013

Avocado Tilapia Egg Rolls with Soy Chimichurri


Egg rolls are common in Asian cuisine and come with a variety of fillings from the well known Chinese & Vietnamese egg rolls to Filipino lumpia.  Egg rolls make great appetizers and good street food.

This version of a fried egg roll combines tilapia with avocado and green onions served with a spicy soy chimichurri dipping sauce.  Avocado creates a creamy texture when served hot and goes quite well with the mild flavor of tilapia.

Servings: 2-4
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

For the Egg Rolls

3 Tablespoons Olive Oil
2 Garlic cloves minced
2 Tilapia fillets
Salt and Freshly Ground Pepper
1 egg
8 8x8 Egg Roll Wrappers
2 Avocados sliced
4 Green Onions cut into 1/2 inch pieces.
Vegetable Oil for frying

For the Chimichurri Sauce

2 Tablespoons Lime Juice
2 Tablespoons Red Wine Vinegar
3 Tablespoons Soy Sauce
3 Tablespoons Olive Oil
3 Garlic Cloves minced
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Red Pepper Flakes
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Cilantro chopped

Using a skillet place the 3 tablespoons olive oil over high heat.  When the oil is hot and shimmering, toss in the garlic and stir fry until golden brown (about 1-2 minutes).  Carefully fry the Tilapia fillets until fully cooked - about 2 minutes on each side.  Set aside on a plate, season with salt and pepper and let it cool to room temperature.

In a small bowl, beat an egg to use as egg wash. Begin creating and rolling the 8 egg rolls by combining portions of avocado, fried Tilapia, and green onions onto each roll.  See video below for a quick demo.  Set the rolled egg rolls aside (should come to about 6-8 rolls).


Fill a small pot or skillet with vegetable oil to about 1.5 inches deep.  Tip: I like to use a small 1qt. pot for deep frying to reduce amount of oil needed.  Heat the oil to 160-180 degrees Fahrenheit. In small batches or one at a time, use tongs to fry the egg rolls to a golden brown on all sides (about 2-3 minutes in the hot oil).   Placed the cooked egg rolls on a cookie rack or plate lined with a paper towel too cool.  Repeat until all the egg rolls are cooked.

Place all the Chimichurri ingredients in a bowl. Whisk with a fork until the ingredients are well combined.

Serve the egg rolls with the Soy Chimichurri Sauce on the side as a dip.  Enjoy.





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