Avocado Egg Rolls Recipe
Avocado, Cream Cheese, Chipotle Peppers, Sun-Dried Tomatoes, Red Onions, Cilantro & Mandarin Orange Sauce For Dipping.
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Ingredients
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Filling
Wrappers & Frying
Mandarin Orange Dipping Sauce
Method
Filling
Prepare filling
Halve the avocados, remove pits, scoop flesh into a medium mixing bowl and mash with a fork until slightly chunky (about 6–8 strokes). Add the softened cream cheese and continue to mash until well combined but still slightly textured.
Stir in minced chipotle peppers (start with 2 tsp; add more to taste if desired), finely chopped sun-dried tomatoes, finely diced red onion, chopped cilantro, lime juice, kosher salt, and black pepper. Mix thoroughly so the mixture is uniform but still holds some chunkiness for texture. Taste and adjust seasoning—add up to 0.5 tsp more salt or more chipotle for heat if desired.
Wrappers & Frying
Assemble egg rolls
Set up a clean work surface and keep the egg roll wrappers covered with a damp towel to prevent drying. Place one wrapper in a diamond shape before you. Spoon about 2 to 3 tablespoons of the avocado filling (roughly 2–3 packed tablespoons; adjust so you can fold the wrapper) onto the lower third of the wrapper, leaving at least 1/2 inch border at the edges.
Brush the top edges of the wrapper lightly with the beaten egg. Fold the bottom corner over the filling, tuck snugly, then fold the two side corners in toward the center. Continue to roll tightly toward the top corner and seal with more beaten egg. Repeat with remaining wrappers and filling to make about 12 egg rolls.
Fry egg rolls
Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until shimmering and registering 350°F (175°C) on a thermometer (or a small piece of wrapper sizzles immediately when dropped in). Fry 3–4 egg rolls at a time without crowding for 2 to 3 minutes per side, turning with tongs, until golden brown and crisp on all sides. Adjust heat as needed to avoid burning.
Transfer fried egg rolls to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish frying remaining rolls.
Mandarin Orange Dipping Sauce
Make sauce
Place drained mandarin segments, rice vinegar, honey, soy sauce, grated ginger, red pepper flakes (if using), and a pinch of salt into a blender or food processor. Blend until mostly smooth but with a little texture remaining (about 20–30 seconds). Taste and adjust balance—add a little more honey if too tart, or a few drops of water to thin to desired consistency.
Transfer sauce to a small bowl and chill for at least 10 minutes to let flavors meld. Stir before serving.