Name: The Best Avocado Egg Rolls Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 3 diced avocados; ¼ cup diced red onion; 1 diced Roma tomato; 3 tablespoons chopped fresh cilantro leaves; 1 teaspoon garlic powder; Juice of 1 lime; Salt and pepper to taste; 8 egg roll wrappers; 1 cup vegetable oil (for frying)

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Introduction

These avocado egg rolls are a crispy, creamy snack that’s easy to make and packed with fresh flavors. Perfect as an appetizer or a tasty party treat, they combine ripe avocado with zesty seasoning wrapped in a crunchy shell.

The image shows a white plate filled with several golden-brown fried taco shells cut into halves, each stuffed with a creamy green mixture of avocado, chopped red tomatoes, green herbs, and small pieces of white cheese. The tacos are layered unevenly, showing the smooth, rich filling contrasted with the crispy textured outer shell. A small glass bowl with white dipping sauce is placed on the plate next to the tacos. The plate is set on a white marbled surface with some lime wedges scattered around and a blurred avocado half in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup vegetable oil (for frying)
3 diced avocados
¼ cup diced red onion
1 diced Roma tomato
3 tablespoons chopped fresh cilantro leaves
1 teaspoon garlic powder
Juice of 1 lime
Salt and pepper to taste
8 egg roll wrappers

Instructions

Step 1: In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.
Step 2: In a medium bowl, mash the diced avocados to your desired consistency. Add the red onion, Roma tomato, cilantro, garlic powder, lime juice, and salt and pepper. Mix well to combine.
Step 3: Lay one egg roll wrapper on a clean surface with a corner facing you. Spoon some of the avocado mixture into the center of the wrapper.
Step 4: Moisten the edges of the wrapper with water using your finger. Fold the bottom corner up over the filling and roll tightly.
Step 5: Fold in the sides of the wrapper and continue rolling to seal the egg roll completely. Repeat with remaining wrappers and filling.
Step 6: Carefully add the egg rolls to the hot oil and fry until golden brown on all sides, about 2-3 minutes. Remove with tongs and drain on paper towels.
Step 7: Serve immediately with your favorite dipping sauce for a crispy, creamy treat.

Tips & Variations

For extra flavor, add diced jalapeño or a pinch of cumin to the avocado mixture.
Use wonton wrappers for a smaller, bite-sized version.
Serve with salsa, ranch, or a spicy aioli for dipping.

Storage

Store leftover fried egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 375°F (190°C) for about 10 minutes to retain crispiness. Avoid microwaving, as it can make the wrappers soggy.

How to Serve

The image shows a close-up of crispy, golden-brown stuffed pockets cut open to reveal three main layers inside: a thin, crunchy outer shell with a warm brown color; inside, a smooth, creamy layer of light green guacamole mixed with small pieces of tomato red and bright green cilantro leaves scattered throughout; and a base layer of soft white cheese peeking through. The pockets are layered closely together, resting on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these avocado egg rolls instead of frying?

Yes, you can bake them at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy. Baking is a healthier option but may yield slightly less crispiness than frying.

How do I prevent the avocado from browning?

The lime juice in the filling helps slow down browning. For best results, prepare and roll the egg rolls just before frying and serve immediately.