So.. Ben and I have been in a rut lately. We have started to exercise regularly with him training for a half iron man and me training for a half ( possibly whole) marathon. We have not been doing so great in the eating department. We crave sweets like crazy these days, which I used to hardly ever crave sweets, and with all of the snow and freezing temperatures here in Wisconsin we have been eating a lot of comfort food, which equals LOTS of carbs and processed foods.
This week we are turning over a new leaf! Yay! I decided that I will blog occasionally on here when I have an especially good healthy meal, so others might feel inspired to join us in our quest to be healthier ;)
Avocado egg rolls with cilantro dipping sauce
- 1 large Avocado
- 1 TB. sun-dried tomatoes packed in oil
- 1 tsp. chopped fresh cilantro
- 1/8 tsp. salt
- 3 egg roll wraps
- 2 tsp chopped red onion
- 1 egg for wrapping the egg roll (optional)
- 1/4 tsp. white vinegar
- 1 tsp. balsamic vinegar
- 1/2 cup honey
- 1 pinch powdered saffron
- 1/2 cup chopped cashews
- 2/3 cup fresh cilantro
- 2 cloves garlic
- 1 TB sugar
- 1 tsp. pepper
- 1 tsp. ground cumin
- 1/4 cup olive oil
Prepare dipping sauce first. Combine all ingredients except the oil and blends in a blender or food processor. Put it in a dish and add the olive oil. Put it in the fridge to chill. Next, combine the ingredients for the egg rolls and put about 1/4 c of filling in each egg roll. While folding the wraps seal the folds closed by wiping a little of the egg on the opening then pressing it together for a moment.. You could just use water for this step as well.
I chose to bake our rolls instead of frying them in an attempt to make them a bit more healthy. To do this preheat your oven to 425 degrees Fahrenheit. Place egg rolls on a foil lined baking sheet and spray them with olive oil spray. Bake for 12 minutes, or until light brown and crispy!
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