Crispy salsa avocado roll

Roast the bell peppers and jalapeno over the flame (or in the oven for a large batch) until charred.

Dice the tomatoes.

Seal the charred peppers in a plastic bag about 10 minutes to sweat, then remove the skins and seeds and chop.

Halve and peel the red onion, slice crosswise, make a couple of horizontal cuts and chop thinly.

Season the salsa to taste with salt, pepper, olive oil, red wine vinegar and lime or lemon juice.

Halve and pit the avocado; smooth half with lime juice and cumin and cut the other half into chunks.

Egg wash the tortilla, spread on the smoothed avocado, then bread crumbs, salsa, cilantro and the sliced avocado; season with salt and pepper.

Roll into a tight log; it may be wrapped for storage but must be unwrapped before frying.

Deep fry about 3 minutes.