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.
