Name: Avocado Eggrolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 avocados; 1 large tomato, (diced); ½ red onion, (finely diced); 2 tbsp cilantro, (chopped); 1 lime, (juiced); ½ tsp cumin; ½ tsp salt; ¼ tsp pepper; 12 eggroll wrappers; 1-2 cups vegetable oil, (for frying); ⅓ cup sour cream; 2 tbsp mayo; ¾ cup cilantro leaves; 1 Jalapeno pepper, (seeded and diced); 1 clove garlic, (minced); 1 lime, (juiced); salt & pepper, (to taste)

I’ve never met an eggroll I didn’t love. The crisp fried shell wrapped around a savory filling all dipped into a flavorful sauce…they are oh so, so good! Instead of the typical filling ingredients you expect in an egg roll these are filled with fresh flavorful ingredients that are an unexpected delightful surprise.

A fantastic appetizer but hearty enough to serve as a light summertime supper.

The avocado makes the filling creamy, the fresh tomatoes and cilantro bring a brightness to the flavor profile and the red onion brings a little crunch and sharpness to the party. Deep fried and dipped in a flavor packed creamy sauce…your tastebuds will be singing!

A flavor packed filling made with fresh ingredients.

Start by making the flavor packed dipping sauce. Place sour cream, mayo, ¾ cup cilantro leaves, diced Jalapeño, minced garlic, and lime juice in a mixing bowl.

Use 1 bunch of Cilantro, rinsed and roughly chopped. Reserve about 1/4 for the filling and use the rest for the dipping sauce.

Stir to combine. Taste and season with salt and pepper. Cover and refrigerate.

Make the eggrolls:

Start by dicing Avocados.

I find it easiest to cut the avocado in half, remove the pit with the blade of the knife, and cut each half into a dice with the knife right inside the skins. Scoop out the creamy insides of the skins with a spoon. Place diced avocado in a large mixing bowl, mash slightly if desired.

Dice tomato.

Mince red onion.

Chop cilantro.

Juice lime.

Stir to combine avocado, tomato, red onion, cilantro, lime juice, cumin, salt and pepper.

This looks sooooo good, I just want to eat it directly from the bowl with some tortilla chips!

Lay out an eggroll wrapper on a flat work surface and place a 1/4 cup filling in the center of the wrapper.

Roll wrappers to enclose filling, forming a burrito shape. Dip finger in water and moisten edges of egg roll wrapper to seal them.

Place them on a platter and cover loosely with a damp paper towel to prevent them from drying out as you finish rolling the remaining enrolls.

Don’t stack them, lay them out in a single layer.

Cook eggrolls:

Heat oil over medium high heat in a wok or large skillet. When oil is hot fry eggrolls, 2-3 at a time until crispy golden brown. Turning them in the oil as they cook to ensure they brown evenly on all sides.

Remove cooked eggrolls from the oil with tongs and drain on paper towels while you continue cooking the remaining eggrolls.

Serve warm with a side of chilled Cilantro dipping sauce.

These are soooooo stinking good!!! Whether you serve them with the creamy cilantro sauce or a savory Asian dipping sauce, these will disappear faster than you can cook them up!!! Keep scrolling for the Asian dipping sauce recipe below. ⬇️

Avocado Eggrolls

Barbara

Move over BJ's, these eggrolls cook up in just 30 minutes and they are so easy to make. This homemade version is even more delicious than what you can order at the restaurant.

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Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer

Cuisine Asian

Servings 12 eggrolls

Ingredients

For the eggrolls:

4 avocados
1 large tomato, diced
½ red onion, finely diced
2 tbsp cilantro, chopped
1 lime, juiced
½ tsp cumin
½ tsp salt
¼ tsp pepper
12 eggroll wrappers
1-2 cups vegetable oil, for frying

For the cilantro dipping sauce:

⅓ cup sour cream
2 tbsp mayo
¾ cup cilantro leaves
1 Jalapeno pepper, seeded and diced
1 clove garlic, minced
1 lime, juiced
salt & pepper, to taste