KONA GRILL'S FAMOUS AVOCADO EGGROLLS
Source: Kona Grill

6 Avacado 1/2-inch diced
quarter cup 1/4-inch diced
quarter cup Sun-dried tomatoes 1/4-inch diced
Iodized Salt
Cornstarch
12.5 sheets Egg Roll Skins
half Egg

Mix the Avocados, Onion and Tomato thoroughly. Season to taste with Salt.

Keep the Egg roll Skins covered.

Dust a parchment-lined sheet pan and a cutting board with Cornstarch.

Set 1 egg roll skin on the dusted cutting board so that it looks like a diamond. Place 1/4 cup of the Avocado Mix in the center of the egg roll. Brush the edges of the egg roll skin with Egg wash. Fold the bottom corner of the egg roll over the center. Fold the side corners over the center. Roll forward to enclose the avocado within the skin and seal it completely with egg wash. Arrange completed egg rolls on the lined, dusted sheet pan in a single layer. Cover with plastic, label, date and store in the cooler. The size of the Egg Roll should be 5 inches long.

Cook in hot pan with oil until golden brown, turning as needed.

HELPFUL HINT:
Once the Sun Dried Tomatoes are reconstituted, drain the water. DO NOT let the Sun Dried Tomatoes sit in the water.

From: KETV, Omaha, February 11, 2008