Bruno Albouze Crispy Salsa Roll

Crispy Salsa Avocado Roll

Yields4 ServingsPrep Time35 minsCook Time3 minsTotal Time38 minsRating


 150 g Tortilla (4)
 450 g Tomato, cubed
 600 g Avocado (2)
 100 g Red onion (1/2), chopped
 300 g Red bell peppers
 300 g Yellow bell peppers
 10 g Jalapeño (To taste)
 10 g Garlic, minced
 10 g Cilantro leaves
 20 g Bread crumbs



Roast bell peppers and jalapeño, peel them off and cut into dices. Combine tomatoes, onion, bell peppers, jalapeño and and garlic – season with salt and pepper.


Puree one avocado and season with some lime juice, cumin, salt and pepper. Cut the other avocado into slice or chunks; drizzle some lime juice, season with salt and pepper and set aside. To lower the amount of moisture, drain salsa before using. Brush tortilla with egg wash. Spread some avocado puree, add some bread crumbs, then salsa, cilantro and avocado. Roll out into a tight log. Wrap up and chill – repeat until done. Stuffed tortillas can be kept refrigerated for about 24hrs.


Heat up frying oil to 375ºF/190ºC. Unwrap tortilla and deep fry for about 3 min or until golden brown. Slice in half before serving – Enjoy!

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