This Avocado egg roll recipe is a delicious twist on traditional egg rolls. They taste just like a restaurant version and take less than an hour to make. They are the perfect appetizer for a party.
I can’t believe it’s taken me this long to make my own avocado egg rolls. They are a popular restaurant appetizer, especially The Cheesecake Factory’s avocado egg rolls.
Ingredients
- Large ripe avocados peeled and pitted
- Diced tomato
- Garlic powder
- Onion powder
- Lime juice
- Salt and black pepper
- Egg roll wrappers
- Whisked egg
- Canola oil for frying
- Cilantro-ranch for dipping – I’ve included my homemade dipping sauce in the recipe card.
My version isn’t a copycat recipe, but I think it is equally as delicious. The creamy avocado filling tastes so good with the crunchy fried wrapper. I also paired mine with a cool cilantro ranch dressing.
This recipe is also fast and easy. These egg rolls are ready in less than an hour!
How to Make the Filling
In a medium bowl, mash the avocados with a fork. I like it a little chunky.
Mix in the garlic powder, onion powder, and lime juice. Taste the mixture and adjust the ingredients as needed. Stir in the diced tomatoes.
How to Make Avocado Egg Rolls
If this is your first time rolling egg rolls, these photos are a step-by-step tutorial.
Step 1: First, turn your wrapper so that it looks like a diamond. Place about 2 tbsp of filling directly into the center of the wrapper.
Step 2: Next, bring the bottom section of the wrapper and fold it over the avocado mixture. Press the edges to keep the mixture tightly within this fold.
Step 3: Then, fold the left and right sections of the wrapper into the middle.
Step 4: Roll your egg roll up to meet the top section of the wrapper. Make sure to keep the roll tight while rolling up. Roll up until you are left with just the top triangle section of the wrapper. Brush this triangle with egg wash and then continue rolling up your egg roll to seal.
Recipe Tips
I buy my egg roll wrappers from the refrigerated section of Asian grocery stores like Ranch 99. I have also seen them sold at Vons/Safeway, Walmart, Ralphs/Kroger.
The key to successfully rolling egg rolls is to keep the rolls very tight. When the egg roll wrappers hit the hot oil, they will bubble and expand, and if your rolls are too loose, it will cause them to lose their shape or possibly open up.
Egg rolls should be fried very soon after they are rolled. If they are left to sit out, the wrapper will absorb too much of the liquid and become soft and hard to work with.
You can also use vegetable oil to fry them.
Dressing Tips
The dressing is a combination of fresh cilantro and homemade ranch dressing. If you don’t want to make it, look for similar dressings or dips at the store.
To make the dressing lighter, you can substitute the sour cream with plain Greek yogurt.
Any unused dressing should be stored in an airtight container in the fridge for up to 2 days.
Related Recipes
Looking for more ways to use avocado? Check out all my other Avocado Recipes, or give these recipes a try:
- BLT Guacamole
- Baked Avocado Chips
- Keto Avocado Fries
- 20 Game Day Snacks
- Shrimp Spring Rolls
- Keto Egg Rolls
AVOCADO EGG ROLLS
Ingredients
- 2 large ripe avocados peeled and pitted
- 1 tomato diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- juice of half a lime
- salt and pepper to taste
- 1 package egg roll wrappers
- 1 egg whisked
- canola oil for frying
CILANTRO RANCH DRESSING
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1/4 tsp dried dill weed
- 1/4 tsp dried parsley
- 1/4 tsp dried chives
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 cup cilantro
- salt and pepper to taste
Instructions
- In a medium bowl, add avocados and mash to small chunks. Stir in garlic powder, onion powder and lime. Taste and adjusted as needed. Stir in tomatoes.
- Lay one sheet of wrapper onto a flat surface. See photos above for how to wrap the egg rolls. First, turn your wrapper so that it looks like a diamond. Place about 2 tbsp of filling directly into the center of the wrapper.
- Next, bring the bottom section of the wrapper and fold it over the avocado mixture. Press the edges to keep the mixture tightly within this fold.
- Then, fold the left and right sections of the wrapper into the middle.
- Begin rolling your egg roll up to meet the top section of the wrapper. Make sure to keep the roll tight while rolling up. Roll up until you are left with just the top triangle section of the wrapper. Brush this triangle with egg wash and then continue rolling up your egg roll to seal. Repeat steps 2-5 with remaining egg rolls.
- Add oil to a pot being used for frying. You should add about 1 inch worth of oil, so that egg rolls will float when added. Heat the oil to medium heat.
- When oil is hot, drop in the egg rolls. Cook about 2-3 at a time. Cook until egg rolls are golden on all sides. Serve egg rolls while hot.
- To make the dressing, add all dressing ingredients to a food processor. Pulse on high speed until smooth.
Notes
Making Egg Roll Tips
- I buy my egg roll wrappers from the refrigerated section of Asian grocery stores like Ranch 99. I have also seen them sold at Vons/Safeway, Walmart, Ralphs/Kroger.
- The key to successfully rolling egg rolls is to keep the rolls very tight. When the egg roll wrappers hit the hot oil, they will bubble and expand and if your rolls are too loose, it will cause them to lose their shape or possibly open up.
- Egg rolls should be fried very soon after they are rolled. If they are left to sit out, the wrapper will absorb too much of the liquid and become soft and hard to work with.
Dressing Tips
- To make the dressing lighter, you can substitute the sour cream with plain greek yogurt.
- Any unused dressing should be stored in an airtight container in the fridge, for up to 2 days.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Great recipe! I like how you paired it with cilantro ranch dressing – so refreshing!
That was very much inspired by the heat wave!