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5 from 4 votes

Avocado Egg Rolls

These egg rolls will have you diving back for more!
Prep Time25 mins
Cook Time16 mins
Total Time41 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 348kcal
Author: The Chunky Chef

Ingredients

  • 2 cups vegetable oil
  • 3 avocados halved, pit removed, flesh scooped out
  • 4-5 Tbsp sun-dried tomatoes diced
  • 1/4 cup red onion finely diced
  • 2 Tbsp cilantro chopped
  • 1 clove garlic, finely minced
  • Juice of 1 lime
  • salt and pepper to taste
  • Egg roll wrappers

HONEY CILANTRO DIPPING SAUCE:

  • 1/2 cup cilantro, chopped
  • 1/4 cup honey
  • 1 1/2 Tbsp apple cider vinegar
  • 1 clove garlic, chopped
  • 1/2 Tbsp olive oil
  • 1 tsp lime juice
  • pinch of turmeric
  • salt and pepper to taste

Instructions

  • Heat vegetable oil in large skillet or dutch oven over medium high heat.  Line a baking sheet with paper towels and top with a wire cooling rack.  Set aside.
  • In a bowl, mash  2 of the avocados, dicing the last avocado into small pieces. Stir in lime juice, cilantro, sun dried tomato, red onion, garlic and salt and pepper.
  • Place 2 Tbsp avocado mixture in the lower center of an egg roll wrapper. Bring the bottom edge of the wrapper tightly over the filing, fold in the sides, and roll up until the top of the wrapper is reached. Wet fingers in some water and seal edges of egg rolls. Repeat with remaining filling and egg roll wrappers.
  • When the oil is 375 degrees F (or when the handle of a wooden spoon is placed in the oil, it bubbles), and working in batches of 3-4, add egg rolls to hot oil, frying until golden brown on all sides, about 2-3 minutes. Remove to prepared cooling rack.
  • Add all sauce ingredients to a blender or food processor and pulse until smooth.  Pour into dipping bowls and serve with egg rolls.

Notes

** these can be made with wonton wrappers, just fold them like you would for a rangoon or potsticker

Nutrition

Calories: 348kcal