Avocado Egg Roll Recipe

Prepare avocados

Halve, pit and scoop the avocado flesh into a medium bowl. Mash with a fork until mostly smooth with some small chunks remaining for texture (about 30–45 seconds).

Combine filling ingredients

Add softened cream cheese, grated cheddar, sliced green onions, chopped cilantro, lime juice, garlic powder, kosher salt and black pepper to the mashed avocado. Stir until evenly combined and creamy. Taste and adjust seasoning (add more lime or salt if needed).

Transfer the filling to a shallow bowl and refrigerate while you prepare the wrappers if the mixture is very soft — chilling firms it slightly and makes rolling easier (5–10 minutes).

Prepare workspace

Set out a clean work surface or cutting board, the egg wash (beaten egg in a small bowl), and a plate lined with paper towels for finished egg rolls. Have a slotted spoon or tongs ready.

Assemble egg rolls

Lay one egg roll wrapper on the work surface in a diamond orientation (one corner pointing toward you). Place about 2 tablespoons of the avocado filling near the corner closest to you, leaving a 1/2-inch border on the sides. Do not overfill — too much filling will burst the wrapper.

Brush the two side edges of the wrapper with a thin layer of egg wash. Fold the bottom corner up over the filling, tuck snugly, then fold the left and right corners toward the center. Roll away from you to form a tight cylinder and press the top corner to seal with egg wash. Repeat with remaining wrappers and filling (should make about 8 egg rolls).

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to half-submerge the egg rolls). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 30–45 seconds.

Fry egg rolls

Working in batches (do not crowd), gently lower 2–3 egg rolls into the hot oil seam-side down. Fry for 1.5–2 minutes per side, turning occasionally, until evenly golden brown and crisp. Use tongs or a slotted spoon to turn and remove.

Place cooked egg rolls on the paper-towel-lined plate to drain. If desired, keep warm on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.

Alternative (baking)

For a lighter version, preheat oven to 425°F (220°C). Brush each assembled roll with oil or egg wash, place seam-side down on a parchment-lined baking sheet, and bake 12–15 minutes, turning once, until golden and crisp.

Make the dipping sauce by stirring together sour cream (or Greek yogurt), salsa verde, lime juice, hot sauce (if using), and a pinch of salt until smooth. Taste and adjust seasoning. Transfer to a small bowl for serving.

Serve egg rolls warm with the dipping sauce on the side.