Description
These avocado egg rolls are dangerously addictive – one bite of the creamy filling wrapped in that perfectly crispy shell and you’ll be hooked for life!
Ingredients
Scale
- 4 large ripe avocados (about 2 pounds), diced
- 1/2 cup red onion (about 1 small onion), finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (approximately 1 lime)
- 1 jalapeño pepper, seeds removed and finely diced (about 2 tablespoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12–15 egg roll wrappers (6-inch square)
- 1 egg, beaten (for sealing the wrappers)
- 4 cups vegetable oil for frying (or as needed)
For the Sweet Chili Dipping Sauce:
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
Instructions
- In a large bowl, combine diced avocados, red onion, cilantro, lime juice, jalapeño, salt, and pepper. Gently fold together without mashing the avocados.
- Place an egg roll wrapper on a clean surface with a corner pointing toward you. Place 2-3 tablespoons of avocado mixture slightly below center.
- Fold the bottom corner up and over the filling, tucking it underneath tightly.
- Fold the left and right corners inward toward the center, creating an envelope shape.
- Brush the remaining top corner and edges with beaten egg.
- Roll tightly upward until you reach the egg-washed corner. Press gently to seal all edges.
- Heat oil in a heavy-bottomed pot to 350°F (175°C).
- Fry 2-3 egg rolls at a time for 2-3 minutes, turning occasionally, until golden brown on all sides.
- Transfer to paper towels to drain excess oil.
- Make the dipping sauce by whisking together sweet chili sauce, soy sauce, lime juice, and sesame oil.
- Serve egg rolls warm with dipping sauce on the side.