Chile Margarita Avocado Spring Rolls

Directions

1. Halve and peel the avocado. Remove pit. Place each half flat side down and cut into inch thick slices. Arrange slices on a plate and squeeze half a lemon over the slices. Generously sprinkle Chile Margarita over the slices and set aside.
2. Slice the bell pepper into long thin strips.
3. Cut the top part of the green onion into two inch lengths and slice longways into thin strips.

4. Heat frying oil to 350° F (deep frying or shallow pan frying both will work).

5. Arrange a slice of seasoned avocado, a few strips of pepper and onion, and a large pinch of cilantro in the center of an egg roll wrapper. Roll closed by wetting the bottom corner and folding it over filling, wetting and folding each side inward, and then continuing to roll the rest of the way wetting and sealing the remaining corner on the way closed.

6. Fry a few at a time so as not to overcrowd the pan. About 3 minutes per side, flipping to brown evenly. Remove and drain excess oil on paper towels.

Chile Margarita Dipping sauce

1. Combine sour cream, lemon juice, and Chile Margarita seasoning in a bowl. Stir well to combine.

2. Serve and enjoy!