0 from 12 votes
Avocado Egg Rolls
It's easy to make the best crispy Avocado Egg Rolls with only 7 ingredients, in just 20 minutes! This tasty appetizer recipe is a Cheesecake Factory copycat, perfect for parties, game day or an anytime snack! Serve the egg rolls with jalapeno ranch or tamarind cashew dipping sauce for a delicious combination.
Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 9 egg rolls
Calories: 377 kcal
Course:
Appetizer , Snacks
Cuisine:
American
Ingredients
- 3 large avocados peeled and diced
- ½ cup sun dried tomatoes drained from any oil and diced
- ¼ cup red onion minced
- 2 tablespoons fresh cilantro chopped
- ¼ teaspoon salt
- 9 egg roll wrappers
- 1 cup Oléico Safflower oil for frying
Instructions
- In a large bowl, combine the diced avocados, sun dried tomatoes, red onion, cilantro and salt.
- Place an egg roll wrapper on a work surface with one corner pointing towards you.
- Add 3-4 tablespoons of the avocado mixture in the middle of the wrapper.
- Fill a small bowl with water. Dip your finger into the water, then brush the edges of the egg roll wrapper with water to help seal the egg rolls.
- Fold the corner closest to you over the avocado mixture, and tuck.
- Fold the sides in.
- Roll tightly, set aside and repeat with remaining egg rolls.
- Pour the safflower oil in a large skillet, or dutch oven, on the stove over medium-high heat.
- Once the oil is hot, add 4-5 egg rolls to the skillet at a time.
- Cook for 1-2 minutes, flip and cook for an additional 1-2 minutes on the opposite side.
- Use tongs to remove the egg rolls from the skillet and place them on a wire rack to cool.
- Repeat until all of the egg rolls are cooked.
- Serve with a dipping sauce, if desired. See suggestions in the blog post above.
Cup of Yum
Notes
- Always make sure the oil is hot before frying the egg rolls. Adding the egg rolls to cold, or even warm oil, will mean that the egg rolls sit in the oil for longer not cooking. This will also result in greasy, soggy egg rolls. To test if the oil is hot, place a drop of water in the oil. If it immediately sizzles, the oil is hot and ready for the egg rolls.
- I do not recommend making the egg roll filling ahead of time. The avocado will brown once it’s exposed to air. Therefore, the filling will turn brown and will not be as beautiful, or delicious, as when the filling is freshly made before preparing and cooking the egg rolls.
- If you can’t find any ripe avocados, you can speed up the ripening process by storing the avocados in a dark place (like the pantry or a brown paper bag), next to bananas and/or apples. Give them a gentle squeeze each day to tell when they’re ripe.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
25g
Cholesterol
1mg
(0%)
Sodium
150mg
(6%)
Potassium
552mg
(16%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
159mg
(3%)
Vitamin C
9mg
(10%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9egg rolls
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 1mg | 0% |
| Sodium | 150mg | 6% |
| Potassium | 552mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 159mg | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.