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Avocado Egg Rolls with Dipping Sauce recipe
Ben Carraoli

Avocado Egg Rolls with Dipping Sauce Recipe

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner
Calories: 250
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.