Avocado Egg Rolls with California Chile-Prune Sauce

Name: Avocado Egg Rolls with California Chile-Prune Sauce
Yield: serves 6
Ingredients: 3 avocados, halved, pitted, peeled, and diced; 1 red bell pepper, stemmed, seeded, and finely chopped; 1 tablespoon olive oil; Salt and freshly ground black pepper; Twelve 7-inch square wonton wrappers; California Chile–Prune Sauce; 1 large egg, lightly beaten; Vegetable oil, for frying; 3/4 cup honey; 1/2 cup chopped pitted dried prunes; 1/2 cup fresh orange juice; 1/4 cup fresh lime juice; 4 California chiles, stemmed, seeded, and torn into pieces; Salt and freshly ground black pepper; (makes 1 cup)

December 20, 2011

To create these vegetarian egg rolls I use wonton wrappers, which can be found in the refrigerated section in well-stocked supermarkets. You can use store-bought prune sauce in place of the California Chile–Prune Sauce; just mix some ground California chiles into the prune sauce. Either purchased or homemade, spicy prune sauce is the perfect counterpoint for fresh avocados.

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