Avocado Egg Rolls Recipe

This is a straightforward homemade version of Avocado Egg Rolls — it’s got crunch, real flavor, and comes together fast. Works well as a late‑night snack, a quick lunch, or something fun to share.

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Quick Summary

• Prep time: 15 mins
• Cook time: 5 mins
• Flavor: crispy, creamy, slightly tangy
• Great for: chill nights, budget‑friendly snack, casual munching

Why I Like This Recipe

Honestly? i wasn’t planning to make anything. It was late, i had avocado browning, and thought fuck it, let’s fry something. Turned out kinda magical. Like, you wanna eat three while standing in front of the stove kind of good. I’ve made ‘em when friends dropped by unexpectedly. Always disappears fast.

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

1. Heat your oil: medium‑high until a scrap of wrapper sizzles like it’s gossiping.
2. Mix the filling: mash avocado (not too smooth), stir in onion, tomato, cilantro, garlic powder, lime juice, salt & pepper.
3. Wrap ‘em: lay wrapper like a diamond, finger‑dab edges with water, scoop in filling (about 2 Tbsp), fold bottom up, sides in, roll tight-ish. Seal with a little water.
4. Fry time: don’t crowd pan. Fry 2–3 rolls at a time until golden brown, flip as needed (2–3 mins per side ish). Drain on paper towels.
5. Serve immediately. Dipping sauce optional — ranch, salsa, soy whatever you’ve got.

Tips for Success

• Let avocado filling chill a bit or wrappers tear when you wrap.
• Don’t overfill. Too much and they explode mid‑fry — trust me.
• Fry small batches: keeps oil temp steady, avoids greasy rolls.
• Use water as glue — don’t skip it or they’ll burst.
• Eat them hot. Cold avocado eggs rolls? Kinda sad, ngl.

Storage and Reheating

• Fridge: store in sealed container up to 3 days. Put parchment between layers or they’ll stick.
• Freezer: freeze on baking sheet flat, then stash in bag. Reheat straight from frozen in oven or air fryer — no thawing needed.
• Microwave: 30 secs per roll. Useful but they get soft, still decent.
• Oven/Air fryer: Oven at 300 °F (150 °C) for 5‑6 mins, or air‑fryer at 175 °C for a few mins — crisps them back like new.

FAQs

Common Mistakes and How to Dodge Them

• Over‑mashing the avocado → filling gets mushy & leaks.
• Wrapping while filling still warm → wraps tear. Cool for a minute first.
• Crowding the pan → temp drops, rolls soak oil, get greasy.
• Skipping the water glue → rolls open mid‑fry. Not cute.
• Frying too fast/too hot → outsides burn before middle heats; too slow = soggy. Balance it.

Nutrition Facts (Per Serving ≈ 2 rolls)

Calories: 405 kcal
Total Fat: 39 g
Saturated Fat: 6 g
Cholesterol: 1 mg
Sodium: 81 mg
Potassium: 412 mg
Total Carbs: 15 g
Dietary Fiber: 6 g
Sugars: 1 g
Protein: 3 g