If you don't already know, I'm a vegetarian, though my hubby, Kelly, isn't one, and swears he never will be. In fact, I'm the only vegetarian in my immediate family. I also like to try new recipes. So, though I don't always try them all, I'm always on the lookout for new vegetarian or vegan friendly recipes... Especially ones that are quick and easy to prepare and cook. I watch for them on social media sites I'm on, as well as on the blogs I follow, and I search for them on Google sometimes too.
During one of these Google searches, I recently stumbled across a tasty sounding avocado egg roll recipe, so decided to give it a try. I haven't had much experience with avocados, and the only other time I've done anything with them myself was when I had one raw in a sandwich once (I think it was with tomato and onion).
The first time I planned to try it, I couldn't get any avocados, so I decided to see how it worked out with zucchini instead, since I had everything else. It worked really well, in my opinion, and I thoroughly enjoyed it. I had it with a peanut sautae sauce for dipping.
The second time, I actually had an avocado. So, YAY! Anyway, I think it worked out well, and tasted really good that way too. That time I had it with hoi sin sauce for dipping.
Both versions I did work with other kinds of wrappers as well, such as tortillas. Tortillas aren't the best choice for making these though, since it's a little more difficult to get them to stay together for frying when you use a tortilla. Well, actually, a LOT more difficult... Messy too!
Don't forget, my website has a recipe section, which you may want to take a look at (if you haven't already done so). Most of the recipes listed there are vegetarian friendly, and several are also vegan friendly.