Instructions: Saute first 3 ingredients in 1 tablespoon hot oil in a skillet until tender. Stir in cumin and next 3 ingredients. Cook 1 minute. Remove from heat, and cool. Fold in avocado.

Soon 2 tablespoons mixture into center of each egg roll wrapper; moisten edges with water. Fold bottom side over filling; fold left and right sides over filling, and roll up tight.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry egg rolls 1 to 2 minutes or until golden brown; drain on paper towels. Cut diagonally to serve.

Combine soy sauce, ginger, and cilantro; serve with egg rolls.

This recipe yields 15 egg rolls.

Yield: 15 egg rolls

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