Avocado Egg Rolls
User Reviews
5
Avocado Egg Rolls
Description
The filling blends ripe avocado with oil-packed sun-dried tomatoes, chopped cilantro, and garlic salt for seasoned creaminess. This mixture is placed onto egg roll wrappers, folded carefully with an egg wash seal, and fried until the wrappers turn golden and crisp. This frying method crisps the delicate wrapper while warming the creamy filling inside.
The accompanying dipping sauce combines white and balsamic vinegars with honey and saffron warmed briefly, then pureed with cashews, cilantro, garlic, spices, and olive oil. This sauce adds sweetness, spice, and herbaceous notes that complement the rich avocado filling.
These egg rolls can be baked as a lighter alternative or air fried for a less oily finish, with instructions for each method. The filling can be prepared in advance and assembled just before cooking, or frozen raw and fried after thawing.
Storing leftovers properly in airtight containers extends quality for several days refrigerated or up to three months frozen. Reheating fried egg rolls to preserve crispness is recommended.
Ingredients
- 3 egg roll wrappers
- 3 large avocado
- 3 tablespoons sun-dried tomatoes packed in oil
- 3 teaspoons cilantro fresh, chopped
- 1 teaspoon garlic salt with parsley flakes
- 1 egg
- vegetable oil for frying
Dipping Sauce
- ¼ teaspoon white vinegar
- 1 teaspoon balsamic vinegar
- ½ cup honey
- 1 pinch saffron powdered
- ½ cup cashews chopped
- ⅔ cup cilantro fresh
- 2 cloves garlic minced
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon cumin ground
- ¼ cup olive oil
Instructions
Dipping Sauce
- In a bowl, stir the vinegars, honey, and saffron. Heat for one minute in the microwave
- Puree this mixture in a blender adding cashews, ⅔ cup cilantro, garlic, sugar, pepper, and cumin. Pour into a bowl and add the oil. Stir and refrigerate.
Egg Roll
- In a bowl, stir the avocado, tomatoes, cilantro, and salt. Add ⅓ of the mixture onto the center of each egg roll wrapper.
- Position the wrapper so the corner is pointing towards you. Fold the bottom corner up over the filling. Fold the remaining corners up over the filling and brush the corners with egg to secure them in place. Roll up from the bottom folding the top corner over all. Seal with egg and repeat for remaining wrappers.
- Pour vegetable oil in a skillet and heat. Fry egg rolls for 3-5 minutes or until golden brown.
- Serve with dipping sauce.
Notes
- To reduce oil use, bake egg rolls at 425°F for about 20 minutes until golden brown instead of frying.
- Air fry prepped egg rolls at 400°F for 7-8 minutes, flipping halfway for even crisping.
- Prepare the filling a day ahead and keep refrigerated to save prep time on cooking day.
- Freeze assembled but uncooked egg rolls tightly wrapped; thaw overnight in the refrigerator before frying.
- Store leftover cooked egg rolls in airtight containers in the fridge for 2-3 days or freeze for up to 3 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Egg Rolls
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 884mg | 37% |
| Potassium | 311mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 16.9mg | 19% |
| Calcium | 32mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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