Crispy Salsa Avocado Roll

Crispy Salsa Avocado Roll - Bruno Albouze - THE REAL DEAL

Crispy Salsa Avocado Roll Recipe

Makes 4.
4 ea. tortilla (for gluten free use brick leaves (dough) / feuille de brick
1lb. (450g) tomato, diced
1/2 red onion, chopped
2 ea. red bell pepper, charred, peeled and diced
2 ea. yellow bell pepper, charred, peeled and diced
1/2 jalpeño, minced, charred, peeled and diced
3 cloves garlic, minced.
Salt, pepper, red wine vinegar and olive oil to taste
Cilantro leaves
Bread crumbs or almond meal.

2 ea. avocado, lime juice, cumin, salt and pepper to taste.
Frying oil.

Egg wash: 1 ea. beaten egg.

Combine tomatoes, onion, bell peppers, jalapño and and garlic – season and set aside. Puree one avocado and season with some lime juice, cumin, salt and pepper. Cut the other avocado into slice or chunks; drizzle some lime juice, season with salt and pepper and set aside. To lower the amount of moisture, drain salsa before using.

Brush tortilla with egg wash. Spread some avocado puree, add some bread crumbs, salsa, cilantro and avocado chunks or slices. Roll out into a tight log. Wrap up and chill – repeat until done. Stuffed tortillas can be kept refrigerated for a day or 2 max.

Heat up frying oil to 375ºF (190ºC). Unwrap tortilla and deep fry for about 3 min or golden bronw. Slice in half before serving – Enjoy!

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