Avocado Egg Rolls

Are you a fan of the avocado? I know my wife and I are big fans, and we typically buy a handful of them on a weekly basis. Some times however those darn, and delicious avocados tend to get a bit too soft, and if you are like me, I am just not a fan of really soft avocados. I was not going to let those avocados get soft on me this time around, and that when I decided to make an attempt at stuffing them inside of egg roll wrappers and see if they would turnout. Whoa! I love me some egg rolls, but now I really, really love them, especially avocado egg rolls!

Avocado Egg Rolls Recipe

It doesn’t get any simpler to make as well. Think of making a great guacamole and stuffing them inside of an egg roll wrapper.

Let’s get started.

Ingredients:

  • 2 whole avocados, sliced, peeled and seed removed
  • 1 whole roma tomato, pulp removed, diced
  • 1 whole shallot, minced
  • 1 clove of garlic, minced
  • 1 whole jalapeno pepper, seeded and diced
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • salt, to taste
  • 3/4 cup of shredded cheese
  • 6 egg roll wrappers
  • 1 egg, beaten
  • Salsa, optional
  • Sour cream, optional
  • 2 cups of canola oil

Start by adding the avocado to a mixing bowl, along with the tomato, jalapeno pepper, cilantro, lime juice, shallot, garlic, and salt. Mix well, however I like to keep mine on the chunkier side.

Next, add the oil to a saute pan. Heat to medium heat. While the oil heats up, lets make the egg rolls.

Divide your guacamole into three parts. Take your egg roll wrapper and add one part of the guacamole to the bottom center of the wrapper. Then top with some of the shredded cheese. I like to keep one of the points of the wrapper facing me like a diamond pattern. See the link for how to fold an egg roll.

How to make avocado egg rolls

When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling. Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat the rolling process. Yes, it is a double wrap. I find that if you do not double wrap that there is a big risk of the egg roll to burst. You do not want that. Repeat with the other two egg rolls.

If you have any more mixture, dip with a chip and enjoy.

Add the egg rolls to the oil, and cook until all sides are crisp. This should take about 5 minutes. Turn the egg rolls along the way.

When the avocado egg rolls are nice and golden crisp, remove and place in a paper lined strainer to remove any excess oil.

How to make Avocado Egg Rolls

Get your serving plate out and add some sour cream, salsa, and any lime wedges should you desire. Dig in.

My wife was blown away by these things. Love guacamole? Well, your world will change when you try these avocado egg rolls. Hope you enjoy!

Avocado Egg Rolls
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 2 whole avocados, sliced, peeled and seed removed
  • 1 whole roma tomato, pulp removed, diced
  • 1 whole shallot, minced
  • 1 clove of garlic, minced
  • 1 whole jalapeno pepper, seeded and diced
  • ½ lime, juiced
  • ¼ cup fresh cilantro, chopped
  • salt, to taste
  • ¾ cup of shredded cheese
  • 6 egg roll wrappers
  • 1 egg, beaten
  • Salsa, optional
  • Sour cream, optional
  • 2 cups of canola oil
Instructions
  1. Start by adding the avocado to a mixing bowl, along with the tomato, cilantro, jalapeno, lime juice, shallot, garlic, and salt. Mix well, however I like to keep mine on the chunkier side.
  2. Next, add the oil to a saute pan. Heat to medium heat. While the oil heats up, lets make the egg rolls.
  3. Divide your guacamole into three parts. Take your egg roll wrapper and add one part of the guacamole to the bottom center of the wrapper. Then top with some of the shredded cheese. I like to keep one of the points of the wrapper facing me like a diamond pattern. See the link for how to fold an egg roll.
  4. When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling. Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat the rolling process. Yes, it is a double wrap. I find that if you do not double wrap that there is a big risk of the egg roll to burst. You do not want that. Repeat with the other two egg rolls.
  5. If you have any more mixture, dip with a chip and enjoy.
  6. Add the egg rolls to the oil, and cook until all sides are crisp. This should take about 5 minutes. Turn the egg rolls along the way.
  7. When the avocado egg rolls are nice and golden crisp, remove and place in a paper lined strainer to remove any excess oil.
  8. Get your serving plate out and add some sour cream, salsa, and any lime wedges should you desire. Dig in.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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