Avocado, Tomatillo and Black Bean Spring Rolls

Sometimes, I just want to fry something. I want the delicate crunch only obtained by high heat and a ridiculous amount of oil. I want spring rolls. Hell, I want avocado spring rolls with tomatillos, black beans a hint of red onion.

I want it all!



Deep breath. Let’s count to ten and calm down.

We can pan fry to get the same effect. A little less oil is absorbed and there is less worry of the spring rolls exploding, spilling lava-like green goo in to the giant vat of oil. Yes, let’s do that. Let’s have the best of both worlds.


Avocado, Tomatillo and Black Bean Spring Rolls 

Time in kitchen: 1 hour
Servings: 25
Nutrition information per spring roll: 128 calories, 9 grams fat, 3 grams fiber, 3 grams protein, 10 carbohydrates

Ingredients:

• 3 avocados
• 5 tomatillos, husked, washed, and coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1 jalapeno, coarsely chopped
• ¼ cup fresh cilantro, coarsely chopped
• ½ tsp sea salt
• 1 can black beans, rinsed and drained
• ½ red onion, thinly sliced
• 1 package of spring roll skins (25 count), left on counter to thaw (15 – 20 min)
• ½ cup of water in a small bowl (or one egg)
• Basting brush or fingers
• ¾ cup peanut oil (divided in to three batches)
• Nonstick skillet
• Salsa for dipping

Directions:

1. Place the avocado flesh, tomatillos, garlic, jalapeno, cilantro and salt in to a blender or food processor; pulsate until smooth. Transfer to a bowl and set aside.
2. (A great tutorial for wrapping can be found here) Place 1 spring roll wrapper on a clean work surface, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with water. Next, add 1 TB of the avocado mixture, a sprinkle of black beans, and 2 thin slices of red onion on the top part of the wrapper closest to you, not touching the edges. Tuck the end of the wrapper under the filling and begin to gently fold down creating a log until you reach the halfway point. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more water along the top part and seal the roll. Repeat until all the rolls are finished.
3. Place the pan with the ¼ cup of the oil over a medium-high heat. Once the oil begins to ripple, fry 4-5 spring rolls at a time (depending on the size of your pant) until lightly brown on each side. This will only a minute or two. Put them on a paper towel to drain. You will need to replenish the ¼ cup of oil in the pan after about 2 batches. Repeat until all the rolls are finished.
4. Serve with your favorite salsa!