Avocado Egg Rolls

Course: Appetizer, Snack

Cuisine: Oriental

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: egg rolls

Calories: 119.1kcal

One of the things that sets these Avocado Egg Rolls apart is the creamy avocado filling. It provides a rich and velvety texture that pairs perfectly with the crunchy exterior. The red onion and cilantro add a burst of freshness, while the spices give it a little kick without being too spicy.

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US Customary - Metric

Ingredients

For the egg rolls:

2 avocados large ripe , diced
1 roma tomato medium ,cored and diced
1 red onion small , minced
lime juice
5 dashes hot sauce or to taste
¼ cup cilantro leaves chopped
salt and pepper
14 egg roll wraps
canola oil for frying

For the dipping sauce:

5 tablespoons soy sauce
3 tablespoons rice vinegar unseasoned
2 tablespoons honey
2 tablespoons canola oil
2 tablespoons cilantro chopped leaves

Instructions

Preparation For the egg rolls:

In a medium mixing bowl, combine avocado, tomato, red onion, lime juice, hot sauce, and cilantro leaves. Season liberally with salt and pepper, then stir to thoroughly combine, mashing the avocado just a little bit as you do so. Lay an egg roll wrapper on a flat surface and fill a small bowl with water. Spoon 2 tablespoons of the avocado mixture in a straight line about an inch above the bottom edge of the wrapper, leaving about an inch on each side. Roll the wrapper up around the filling, folding in the sides and rolling them in as you go. Dip your finger in the water and wet the top edge of the wrapper and rolling them in as you go. Dip your finger in the water and wet the top edge of the wrapper all the way across, to help seal the egg roll. Repeat with all 14 wraps, or until you’re out of filling. Heat about 2-inches of canola oil to 350°F in a large skillet over medium-high heat. Add the egg rolls, one at a time, in batches of no more than six. Let the egg rolls fry until the edges and the undersides are golden brown and bubbly, about 2 minutes. Carefully turn the egg rolls and cook until both sides are golden brown and bubbly, about 2 minutes more. Transfer to a paper towel-lined plate or wire rack and cool for 2 minutes before serving with the cilantro dipping sauce.
2 avocados, 1 roma tomato, 1 red onion, lime juice, 5 dashes hot sauce, ¼ cup cilantro leaves, salt and pepper, 14 egg roll wraps, canola oil

Preparation for the dipping sauce:

Combine all ingredients in a small bowl and stir to combine. Serve immediately.
5 tablespoons soy sauce, 3 tablespoons rice vinegar, 2 tablespoons honey, 2 tablespoons canola oil, 2 tablespoons cilantro

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