Southwestern Egg Rolls with Avocado Ranch
So, Charlie and Gaby came over last night, we hung out for a bit, (read drank, read cosmo, and watched Bravo), and at about two in the morning that it would be a great idea to do My Drunk Kitchen. For those that don’t know this lovely internet fad, basically you drink, make a recipe while continuing to drink, and film it all. Well, we did, and there is a hour and twenty two minute video on my computer documenting it all. Maybe if I’m procrastinating for something I’ll edit it and throw it on here someday haha
But anyway, so basically this is my second try at making something using wonton wrappers, and I think it went even better this time. Also, it helped that Charlie knew how to roll them mini burrito style so that all the filling wouldn’t fall out. As you can see from the picture, there is a giant ravioli one, which Gaby made haha.
So the filling for the egg rolls was pretty easy. We just didn’t have any spinach or chiles, and it was 3 AM and we were in no place to drive, so we just omitted those from the recipe haha. Also, when it came to spices, we added black pepper on top of the ones in the recipe.
Now, for the dipping sauce, that was also super easy to make. My only question: there is not a single bit of ranch in the sauce. Why call it avocado ranch? It’s misleading haha. Anyway, we make it, and at this point my sister was in the kitchen, and she suggested adding a little bit of garlic salt. We did that, and it actually made it taste even better, so that was exciting.
So, the egg rolls came out of the oven, and we all thought they were really good, a little spicy but not too spicy. But, what made it was the dipping sauce, the two of them together were delicious!