Avocado Egg Rolls with Chipotle Ranch Dipping Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
3 Avocados from Mexico
1/3 cup sundried tomatoes in oil, drained and chopped
3 tablespoons finely minced red onion
2 tablespoons minced cilantro
9 eggroll wrappers
Vegetable oil, for frying
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon dry ranch seasoning
1 clove garlic, finely minced or grated
2 chipotles, rehydrated in hot water and drained
1 tablespoon chopped cilantro
Yield: 9 full egg rolls
Make the dipping sauce: In a small bowl, combine all ingredients and mix well. Refrigerate until ready to use.
Make the eggrolls: Heat several inches of oil in a Dutch oven or heavy pan until it reaches 350F – 375F. In a large bowl, combine the avocados, sundried tomatoes, red onion and cilantro mix. Working with one eggroll wrapper at a time, lay the wrapper on a surface in front of you like a diamond. Add about 1/4 cup of the avocado mixture to the center. Fold in the two sides, then fold over the bottom. Roll until the filling is completely enclosed in the center of the roll. Wet the corner of the wrapper so that it will stick. Continue until all 9 rolls are wrapped.
Drop the eggrolls into the hot oil, 2 or 3 at a time, and cook until golden brown. Drain on a paper towel lined plate. Cut diagonally and serve with the Chipotle Ranch Dipping Sauce.