Hass Avocado Cheeseburger Eggrolls

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Prep Time: 15 minutes

Serves: 12 servings

Description:

2011 Kick Off with Hass Avocados Recipe Contest – Finalist
Recipe Courtesy of Lorin C. from New Jersey, who says "Fun to make, fun to munch!! These amazing eggrolls filled with avocado, cheese, meat and a hint of bbq sauce will "wow" your tailgaters! Make a quick batch and watch them disappear!"

This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.

Ingredients:

1 lb. ground beef
1/2 Vidalia onion, chopped
1 cup chopped tomato
1 cup shredded sharp cheddar cheese
1 Hass Avocado, cut into small cubes
3 Tbsp. barbeque sauce
1 (16 oz.) package egg roll wrappers
2 cup vegetable oil for frying

Instructions:

In a skillet over medium heat, sauté the onions until soft. Add the beef and cook it until it crumbles (about 10 minutes).Drain, cool and transfer to a bowl. Lightly stir in the tomato, shredded cheese, barbeque sauce and avocado, and carefully mix together.
Line a baking sheet with parchment paper. Place a bowl of water next to your work surface.
Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
Place the wrapper on the work surface with a corner facing towards you. Place about 3 Tbsp. of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Pinch all the edges. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.