Chef Suzzette Metcalfe’s Avocado Rolls

Rusty Harpoon, Kaanapali, Maui, Hawaii

Avocado Roll at Rusty Harpoon

Avocado, large dice 6
Maui onions, diced, divided 7 ½ oz
Sun-dried tomatoes, julienned 1 ½ oz
Canola oil 2 Tbsp
Garlic, minced 1 Tbsp
Cilantro, chopped 2 Tbsp
Lime juice 2 Tsp
Cumin ½ Tsp
Macadamia nuts, toasted ½ cups
Mayonnaise 1/3 cup
Milk 1/8 cups Honey
1 Tbsp. Parsley, chopped 1 ½ tsp
Lemon juice 1 ½ tsp
Egg-roll skins 12
Egg 1
Water 1 tsp
Cornstarch as needed
Frying oil as needed
Sliced chives for garnish

1. For the filling, in a large bowl mix together avocado, 6 oz. onion, sun-dried tomato, canola oil, garlic, cilantro, lime juice and cumin.
2. For the macadamia-nut sauce, purée together macadamia nuts, remaining 1 ½ oz. onion, mayonnaise, milk, honey, parsley and lemon juice. Refrigerate.
3. For the egg wash, mix together egg and water. To assemble each roll, brush edges of egg-roll skin with egg wash. Place ¼ cup of the avocado filling in the center of the egg-roll skin. Form a triangle by folding the top corner over the mixture; seal edges. Fold in remaining sides. Place rolls on a pan dusted with cornstarch. Refrigerate until needed.
4. Deep-fry each roll until golden. To serve, halve each roll; garnish with macadamia-nut sauce and chives.