These are awesome appetizers! Avocado Egg Rolls are inspired by my favorite appetizer at the Cheesecake Factory. It’s a must every time we go, no passing on this one. I eat half of the amount my own. I just can’t control it!
Loaded with fresh avocados, tomatoes, onion and cilantro these Avocado Egg Rolls are so addictive. Perfectly crunchy on the outside and fresh on the inside, with a mouthwatering dipping sauce- once you have these you’ll be hooked!
If you’re after other deliciouse appetizers, why not also try my Tomato Burrata Salad or my Lebanese Spinach Pies!
Why you’ll love these Avocado Egg Rolls
- Super crispy. Wonton wrappers give these easy egg rolls a satisfying crunch.
- A fresh filling. The crunchy wrapper is perfectly balance with the fresh filling, brimming with sliced avocado, tomato and cilantro.
- A delicious dipping sauce. These Avocado Egg Rolls come with an addictive, sweet and salty cilantro soy dipping sauce.
Ingredients you’ll need
- Vegetables: Avocado, roma/plum tomato, purple onion
- Cilantro
- Wonton Wraps
- Egg
- Vegetable Oil
- Cilantro Soy Sauce: Honey, white vinegar, cilantro, brown sugar, onion powder, olive oil. soy sauce.
How to make Avocado Egg Rolls
- Prep your veggies. Make your tomato mix, peel and slice your avocado.
- Fill your wrapper. On each wonton wrapper place a lsice of avocado, some tomato mix and another slice of avocado.
- Fold your rolls. Brush the edges of the wrap with the egg wash and then carefully tuck the sides of the wrap and roll forward to close the roll. Repeat for rest.
- Fry. Preheat some vegetable oil in a deep pan on medium heat and fry the egg rolls for about 2 minutes until they are gold in color.
- Allow to dry on a paper towel, serve and enjoy!
Recipe notes and tips
- Make sure you choose ripe avocados, not too mushy. You want them to hold their slice shape. Haas avocados are great.
- To ripen a hard avocado, store it in a brown paper bag.
- Roll the Avocado Egg Rolls tightly but don’t overfill them with the avocado-tomato mixture otherwise they may burst.
- Remember, the inside of the filling should not be cooked, you’re just looking for a crunchy shell.
- You can serve these rolls with a sweet cilantro soy sauce or even ranch or sriracha mayo, whatever your preference is
- In a pinch, you can use wonton or egg roll wrappers.
FAQ’S
How do you know when an avocado is ripe?
If the avocado gives in to firm gentle pressure then you know it’s ripe. Ripe, avocados might have a darker color but color can vary so it is best to go by feel as well. It will feel lightly soft but it will not feel “mushy” to the touch.
How do you slice an avocado?
Using a spoon, loosen the avocado skin all the way around, and scoop out the flesh whole. Place the avocado flat side down on a cutting board and slice using the tip of your knife.
How to store these Avocado Egg Rolls
If you do end up with any left, it’s best to store them in an airtight container. Then, refrigerate for up to 5 days. Reheat prior to serving.
Can you freeze these Egg Rolls
Yes! These are perfect to freeze after being cooked. Store in an air-tight container. They’ll last in the freezer up to 3 months.They can go straight from the freezer to the microwave or oven to warm them up. You don’t need to thaw them or place in the refrigerator to thaw once frozen.
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Avocado Egg Rolls
Ingredients
- 4 medium firm avocadoes peeled and sliced
- 12 wonton wraps
- 1 egg whisked
- Vegetable Oil for Frying
TOMATO MIX:
- 1 cup Roma/Plum tomato diced
- 3 tbsps. purple onion finely diced
- 1/2 tsp. salt
- 2 tbsps. fresh cilantro finely chopped
Cilantro Soy Sauce (Optional*)
- 2 tbsps. honey
- 1 tsp. white vinegar
- 1 tbsp. finely chopped cilantro
- 1 tbsp. brown sugar
- 1/4 tsp. onion powder
- 2 tsps. olive oil
- 1/4 cup low sodium soy sauce
Instructions
- Start by making the tomato mix, peeling and slicing the avocados.
- Place two slices of avocado and then place about one tablespoon of the tomato mix on top. You can use a normal tablespoon for this not the measuring spoon. Place another slice of avocado on top of the tomato.
- Brush the edges of the wrap with the egg wash and then carefully tuck the sides of the wrap and roll forward to close the roll. Repeat for rest.
- Once you have all eggrolls wrapped, preheat some vegetable oil in a deep pan on medium heat and fry the eggrolls for about 2 minutes until they are gold in color.
- Remove and place on a sheet pan lined up with kitchen towel to drain the excess oil (about 1 minute).
- Serve and Enjoy!
Notes
- Make sure you choose ripe avocados, not too mushy. You want them to hold their slice shape. Haas avocados are great.
- To ripen a hard avocado, store it in a brown paper bag.
- Roll the Avocado Egg Rolls tightly but don’t overfill them with the avocado-tomato mixture otherwise they may burst.
- Remember, the inside of the filling should not be cooked, you’re just looking for a crunchy shell.
- You can serve these rolls with a sweet cilantro soy sauce or even ranch or sriracha mayo, whatever your preference is
- In a pinch, you can use wonton or egg roll wrappers.
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