Avocado Egg Rolls with Dipping Sauce Recipe: Try at Home
I was a bit nervous making these for my family, especially with my picky eaters, but they were a massive hit! The plate was clean in minutes. The mix of creamy avocado, tangy sun-dried tomatoes, and zesty red onion inside a perfectly golden, crispy wrapper is just irresistible.
They’ve become a staple appetizer in our home. If you enjoy unique dishes like this, you should also explore our guide for our Cheesy Spinach Artichoke Dip with Crackers.
What You’ll Need for This Recipe
Gathering the right ingredients is the first step to creating these amazing egg rolls. Each component plays a key role in building the perfect balance of flavor and texture.
For the Avocado Egg Rolls:
- 2 ripe avocados, peeled, pitted, and diced – Make sure they are ripe but still firm to hold their shape.
- 1/4 cup sun-dried tomatoes, chopped – These add a concentrated, tangy sweetness that cuts through the rich avocado.
- 1/4 cup red onion, finely chopped – Provides a sharp, slightly spicy bite for contrast.
- 1 tablespoon fresh cilantro, chopped – Adds a fresh, citrusy note.
- 1/2 teaspoon salt – Enhances all the flavors.
- 1/4 teaspoon black pepper – For a touch of mild spice.
- 6 egg roll wrappers – The key to that signature crispy exterior.
- Vegetable oil, for frying – A neutral oil with a high smoke point is best for achieving a golden-brown finish.
For the Dipping Sauce:
- 1/2 cup ranch dressing – A creamy, herby base for the sauce.
- 1 tablespoon lime juice – Adds a bright, zesty tang that complements the avocado.
- 1 teaspoon hot sauce – For a little kick of heat. Adjust to your preference.
Note: This recipe makes approximately 6 egg rolls, serving 2-3 people as an appetizer.
Cooking Time
This appetizer comes together surprisingly fast, making it perfect for last-minute guests or a quick snack.
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
You don’t need any fancy gadgets to make this recipe.
- Medium Bowl: For mixing the avocado filling.
- Deep Pan or Dutch Oven: For frying the egg rolls safely and evenly.
- Slotted Spoon: To carefully remove the hot egg rolls from the oil.
- Paper Towel-Lined Plate: For draining excess oil to keep the egg rolls crispy.
- Small Bowl: To whisk together the dipping sauce ingredients.
How to Make Avocado Egg Rolls with Dipping Sauce
Making these restaurant-quality egg rolls at home is simpler than you might think. Follow these steps for a perfectly crispy and creamy result every time. The process involves creating the filling, wrapping the egg rolls, and frying them to golden perfection.
Step 1: Prepare the Filling
First, focus on creating the delicious core of your egg rolls. In a medium-sized bowl, gently combine the diced avocados, chopped sun-dried tomatoes, finely chopped red onion, fresh cilantro, salt, and black pepper. Be careful not to overmix; you want a chunky texture, not a mashed paste.
Step 2: Wrap the Egg Rolls
Now it’s time to assemble. Lay an egg roll wrapper on a clean, flat surface in a diamond shape, with one corner pointing toward you. Spoon about two tablespoons of the avocado mixture into the center. Fold the bottom corner up over the filling, then fold in the two side corners.
Step 3: Seal and Roll
To finish wrapping, roll the wrapper tightly towards the top corner. Moisten the inside of the top corner with a dab of water and press it down to seal the egg roll completely. A secure seal is crucial to prevent the filling from leaking out during frying. Repeat this process for all remaining egg rolls.
Step 4: Fry to Perfection
Heat about two inches of vegetable oil in a deep pan over medium heat. To check if the oil is ready, dip a small piece of an egg roll wrapper in; it should sizzle instantly. Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes, turning them as needed, until they are beautifully golden brown and crisp.
Step 5: Drain and Make the Sauce
Once fried, use a slotted spoon to remove the egg rolls from the oil. Place them on a plate lined with paper towels to drain any excess oil. While they cool slightly, whisk together the ranch dressing, lime juice, and hot sauce in a small bowl to create the zesty dipping sauce.
Additional Tips for Making this Recipe Better
Having made these dozens of times, I’ve picked up a few tricks to make them even better.
- I can’t stress this enough: use perfectly ripe avocados. They should be soft enough to be creamy but firm enough to hold their diced shape.
- To keep the filling from becoming watery, I suggest patting the sun-dried tomatoes dry with a paper towel before chopping and adding them to the mix.
- Don’t overcrowd the frying pan. Frying in small batches helps maintain the oil temperature, ensuring each egg roll gets uniformly crispy without becoming greasy.
- For an extra layer of flavor, I sometimes add a pinch of garlic powder or cumin to the avocado filling. It gives it a subtle, earthy depth that is absolutely delicious.
Variations To Try
This recipe is a great starting point, but feel free to customize it. For more inspiration, you can explore other dinner recipes on our site.
- Add Cheese: Mix in some shredded pepper jack or cheddar cheese for a gooey, melted center.
- Spicy Version: Add finely diced jalapeños or a pinch of cayenne pepper to the filling for an extra kick.
- Add Protein: Mix in some cooked, crumbled bacon or shredded chicken for a heartier egg roll.
- Dairy-Free Sauce: Swap the ranch dressing for a dairy-free alternative or create a simple dipping sauce with vegan mayo, lime juice, and cilantro.
How to Serve Avocado Egg Rolls with Dipping Sauce
Presentation can make this simple appetizer feel extra special.
- Arrange the warm egg rolls on a platter with the dipping sauce in a small bowl in the center.
- Garnish the platter with fresh cilantro sprigs and a few lime wedges for a pop of color.
- For a fun drink pairing, consider serving our Condensed Milk Lemonade Recipe afterward.
- Slice the egg rolls in half on a diagonal to showcase the creamy green filling inside.
Calories Count
This provides an approximate nutritional overview for one serving (one egg roll).
- Calories: 250 kcal
- Carbohydrates: 20g
- Protein: 4g
- Fat: 18g
- Sodium: 450mg
How to Store
Proper storage is key to enjoying any leftovers. While they are best fresh, here’s how to handle them.
- Restoring: If you have leftovers, store them in an airtight container in the refrigerator for up to two days.
- Freezing: To freeze uncooked egg rolls, place them on a baking sheet until solid, then transfer to a freezer bag. They can be fried directly from frozen.
- Reheating: For the best results, reheat leftover egg rolls in an air fryer or oven at 375°F (190°C) for 5-7 minutes until they are heated through and crispy again.
Why You’ll Love This Recipe
There are so many reasons this appetizer will become a fast favorite in your home.
- Restaurant Quality at Home: Get that appetizer you always order, but fresh from your own kitchen.
- Quick and Easy: This recipe is surprisingly simple and comes together in just 30 minutes.
- Crowd-Pleasing Flavor: The combination of creamy avocado and a crispy shell is a guaranteed hit with everyone.
- Perfectly Customizable: You can easily add cheese, spices, or other ingredients to make it your own.
Avocado Egg Rolls with Dipping Sauce Recipe
Ingredients
Method
- First, focus on creating the delicious core of your egg rolls. In a medium-sized bowl, gently combine the diced avocados, chopped sun-dried tomatoes, finely chopped red onion, fresh cilantro, salt, and black pepper. Be careful not to overmix; you want a chunky texture, not a mashed paste.
- Now it’s time to assemble. Lay an egg roll wrapper on a clean, flat surface in a diamond shape, with one corner pointing toward you. Spoon about two tablespoons of the avocado mixture into the center. Fold the bottom corner up over the filling, then fold in the two side corners.
- To finish wrapping, roll the wrapper tightly towards the top corner. Moisten the inside of the top corner with a dab of water and press it down to seal the egg roll completely. A secure seal is crucial to prevent the filling from leaking out during frying. Repeat this process for all remaining egg rolls.
- Heat about two inches of vegetable oil in a deep pan over medium heat. To check if the oil is ready, dip a small piece of an egg roll wrapper in; it should sizzle instantly. Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes, turning them as needed, until they are beautifully golden brown and crisp.
- Once fried, use a slotted spoon to remove the egg rolls from the oil. Place them on a plate lined with paper towels to drain any excess oil. While they cool slightly, whisk together the ranch dressing, lime juice, and hot sauce in a small bowl to create the zesty dipping sauce.