Try a tasty, healthier, and vegetarian-friendly alternative to traditional egg rolls.
As a longtime lover of egg rolls, I’m always curious to try different variations. One that surprised me—in a good way—was this recipe for avocado egg rolls. Before I was introduced to this variation, I never considered avocados as the main ingredient in an egg roll. Typical vegetarian egg rolls include a mix of carrots, cabbage, and green onion, but adding avocado means a bit more healthy fats!
Of course, the flavor and the crunch that you’re used to getting from egg rolls are still there. The inside of these egg rolls is also bursting with the kick of red onion, tangy sun-dried tomatoes, and bright cilantro. In addition to being vegetarian, they can be made vegan by using vegan egg roll wrappers. Lastly, these rolls are also quite easy and fast to put together.
Can I use an air fryer?
Though your egg rolls won’t be as beautifully golden as the deep-fried version, you can use an air fryer if you wish. Simply brush the egg rolls with a little vegetable oil and air-fry them in batches (with plenty of space for air to circulate) for approximately 12 minutes at 400°F. Flip them over halfway through the cooking time.
How do I store leftovers?
Both uncooked and cooked egg rolls can be frozen in freezer bags for up to 3 months. They can be reheated from frozen; no need to thaw. Meanwhile, cooked egg rolls can also be stored in an airtight container in the fridge for up to 4 days.
Serving suggestions
The best way to enhance avocado egg rolls is with the right dipping sauce. I recommend this Roasted Tomato Salsa or Jalapeño Salsa, depending on your tastes. Or, you could go a more traditional route with Sweet-And-Sour Sauce or Homemade Hoisin Sauce.
Ingredients
- 3 medium avocados peeled, pitted, and diced
- 1/4 cup red onion finely chopped
- 1/4 cup sun-dried tomatoes chopped
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 egg roll wrappers
- Water for sealing wrappers
- Vegetable oil for frying
Instructions
- In a bowl, combine diced avocados, red onion, sun-dried tomatoes, cilantro, lime juice, salt, and pepper. Gently toss to mix.
- Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the avocado mixture onto the center of the wrapper. Moisten edges with water.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the final top corner with a bit of water.
- Heat oil in a deep skillet over medium heat. Fry egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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