The key to creating these crispy, creamy avocado egg rolls is to mash the avocado gently: leaving large chunks ensures a rich texture inside the golden brown wrapper. They’re delicious served immediately with a side of ranch or spicy cilantro dip.
Jump to RecipeAvocado Egg Rolls Recipe Ingredients
- 1 cup vegetable oil (for frying)
- 3 avocados, diced
- ¼ cup red onion, finely diced
- 1 Roma tomato, diced
- 3 Tbsp fresh cilantro, chopped
- 1 tsp garlic powder
- juice of 1 lime
- salt & pepper to taste
- 8 egg roll wrappers
How To Make Avocado Egg Rolls Recipe
- Heat your oil: Heat the vegetable oil in a deep skillet over medium-high heat until a small scrap of wrapper sizzles immediately when dropped in.
- Mix the filling: In a mixing bowl, mash the diced avocados lightly (do not make it too smooth), then stir in the onion, tomato, cilantro, garlic powder, lime juice, salt, and pepper.
- Wrap ‘em: Lay an egg roll wrapper flat shaped like a diamond, dampen the edges with water, place 2 tablespoons of filling in the center, fold the bottom corner up, fold the sides in, and roll tightly to seal.
- Fry time: Carefully place 2 to 3 rolls into the hot oil without crowding the pan, frying for 2 to 3 minutes per side until golden brown, then drain on paper towels.
- Serve: Serve the rolls immediately while hot with your choice of dipping sauce like ranch, salsa, or soy sauce.
Recipe Tips
- Seal it tight: Use your finger to wet the edges of the wrapper thoroughly; if the seal isn’t tight, oil will seep inside and make the filling greasy.
- Don’t over-mash: The filling should be chunky, similar to a hearty guacamole, so it doesn’t turn into a hot liquid when fried.
- Watch the heat: If the oil is too hot, the wrapper will burn before the inside is warm; if it’s too cold, the wrapper will absorb oil and become soggy.
- Prevent sogginess: Assemble the egg rolls right before you fry them; if the wet filling sits in the wrapper too long, it will break through the dough.
What To Serve With Avocado Egg Rolls
These rich appetizers are a crowd favorite and pair well with zesty dips and light mains.
- Cilantro lime ranch dipping sauce
- Sweet chili sauce
- Chicken tortilla soup
- Mexican street corn salad
How To Store Avocado Egg Rolls
- Refrigerate: These are best eaten fresh, but you can store them in an airtight container for 1 day. Reheat in an air fryer or oven to restore crispiness.
- Freeze: It is best to freeze the rolled (uncooked) egg rolls. Fry them directly from frozen, adding an extra minute to the cooking time.
Avocado Egg Rolls Nutrition Facts
- Calories: ~320 kcal
- Carbohydrates: 25g
- Protein: 5g
- Fat: 24g
- Fiber: 6g
- Sugar: 1g
Nutrition information is estimated and varies based on oil absorption during frying.
FAQs
Yes, spray the rolls generously with cooking oil and air fry at 400°F for 8-10 minutes, flipping halfway, or bake at 425°F for 15-20 minutes.
Look for avocados that yield slightly to gentle pressure but aren’t mushy; overripe avocados will make the filling too runny.
Most commercial egg roll wrappers contain eggs, but you can look for “spring roll” wrappers or specific vegan brands if needed.
Avocado Egg Rolls Recipe
Course: AppetizersCuisine: American-FusionDifficulty: Easy8
servings20
minutes10
minutes320
kcalA restaurant-style appetizer featuring creamy spiced avocado filling inside a crispy fried shell.
Ingredients
1 cup vegetable oil (for frying)
3 avocados, diced
¼ cup red onion, finely diced
1 Roma tomato, diced
3 Tbsp fresh cilantro, chopped
1 tsp garlic powder
juice of 1 lime
salt & pepper to taste
8 egg roll wrappers
Directions
- Heat oil in a skillet until shimmering and hot.
- Mash avocado with onion, tomato, herbs, and spices until chunky.
- Fill wrappers with the mixture, fold, and roll tightly.
- Seal the edges with water to prevent leaks.
- Fry in batches until golden brown on all sides.
- Drain on paper towels and serve immediately.
Notes
- Cover the unused wrappers with a damp towel while you work so they don’t dry out and crack.
- Remove the seeds and excess liquid from the tomato to keep the filling from getting watery.
- Serve with a tamarind-cashew dipping sauce for a true copycat experience.
