Avocado Eggrolls
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.
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
Instructions
Make cilantro dipping sauce:
- In a mixing bowl, combine sour cream, mayo, ¾ cilantro leaves, diced Jalapeño, minced garlic, and lime juice.
- Taste and season with salt and pepper.
- Cover and refrigerate while you make the eggrolls.
Make eggrolls:
- In a large mixing bowl mash avocado.
- Add diced tomato, minced red onion, chopped cilantro, lime juice, cumin, salt & pepper.
- Stir to combine ingredients.
- Lay out eggroll wrappers on work surface and place ¼ cup filling in the center of the wrapper.
- Dip finger in water and moisten edges of egg roll wrapper.
- Roll wrappers to enclose fillling, forming a burrito shape.
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 eggrolls warm with chilled Cilantro dipping sauce.