- Canola oil, for frying
- 1 Hass avocado, sliced
- 7 ounces of brie, sliced
- ⅓ cup flat leaf parsley, chopped
- 8 eggroll wrappers
Fill a cast iron skillet with 1 inch of oil, and heat it to 360°F.
While the oil comes up to temperature, assemble the eggrolls. Divide the avocado, brie, and parsley among the 8 eggroll wrappers. Spritz the contents with fresh lemon juice and season with salt. Dip your finger in water, and dampen the eggs of the eggroll wrapper. Roll up the eggrolls, pinching to seal the edges.
Fry the eggrolls for 2 minutes, turning once. Drain on a paper towel, and season with salt. Eat hot.print this recipe