Description
Delicious avocado egg rolls filled with fresh ingredients and served with a sweet chili dipping sauce.
Ingredients
Scale
- 2 ripe avocados, peeled and pitted
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 8 egg roll wrappers
- Oil for frying (vegetable or canola)
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
Instructions
- In a medium bowl, mash the avocados with lime juice, salt, and black pepper until smooth but still slightly chunky. Stir in the red onion, tomatoes, and cilantro until well combined.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the avocado mixture in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll it up tightly. Seal the top corner with a little water. Repeat with the remaining wrappers and filling.
- Heat about 2 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F. Carefully add the egg rolls in batches, frying until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- For the dipping sauce, mix the sweet chili sauce, soy sauce, and rice vinegar in a small bowl until well combined.
- Serve the warm egg rolls with the sweet chili dipping sauce on the side.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the avocado filling.
- If you prefer baking over frying, brush the assembled egg rolls with olive oil and bake at 400°F for 15-20 minutes, turning halfway through until golden brown.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg