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Parve
Easy
45 Minutes
Diets 
A restaurant I frequent has a dish similar to this on the menu, which I love to order. And then when I was playing with the recipe something funny happened: it actually tasted better the next day. Well, that’s good news for a three-day Yom Tov!
1 package Gefen 3-inch (7 and 1/2-centimeter) Square Egg Roll Wraps
canola or vegetable oil, for frying
3 firm-ripe avocados
1–2 tablespoons hot sauce or sriracha
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cube Gefen Frozen Garlic
1 red pepper, diced
2 plum tomatoes, diced
3 scallions, sliced
1 (8-oz./225-g.) container parve sour cream
2 tablespoons Glicks Soy Sauce
1 tablespoon rice vinegar
1 teaspoon Gefen Sesame Oil
4 tablespoons sliced scallions
1 tablespoon hot sauce
1 cube Gefen Frozen Garlic
Combine all ingredients for the filling. Place in the center of each wrap and fold in half to create a triangle. Press the edges to seal closed. Repeat until all the wraps are filled.
Heat oil for frying in a wok or a large, deep frying pan. Fry each egg roll for one minute, then flip and fry another minute on the second side. Remove from pan and place immediately on a drying rack lined with paper towels.
Combine all ingredients for dipping sauce. Serve egg rolls hot with the sauce on the side.
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making it in advance how would you suggest making these in advance? freezing it raw, or just rewarming it the next day?
Hi Rochel. You can freeze them raw and just fry when you’re ready to eat for best results. To fry in advance, fry, then store in single layers with paper towels in between. Heat in an oven in a single layer or on a blech or warming plate. Enjoy!
Bake Can these be baked instead of fried? Also can these be frozen and then baked fresh?
Hi Leal.
Baking egg roll wrappers usually yields a much drier end result. That’s just my experience.