Avocado Egg Rolls (3) Recipe

Prepare avocado

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Mash with a fork until mostly smooth but still slightly chunky.

Prepare tomatoes and cheese

If using cherry tomatoes, halve or quarter them and remove excess seeds; if using Roma, remove seeds and dice small. Drain any watery seeds. Dice the fresh mozzarella into small pieces roughly the size of the tomato dice.

Add the diced tomatoes and mozzarella to the mashed avocado. Stir in lime juice, chopped basil, salt, and pepper until combined. Taste and adjust seasoning. The mixture should be cohesive but not watery.

Set up an assembly station: a clean work surface, a small bowl with the flour-and-water slurry (mix 1 tbs flour with 1 tsp water to make a paste), and a plate lined with parchment for finished rolls.

Place one egg roll wrapper on the work surface oriented as a diamond (point facing you). Spoon about 2 to 2 1/2 tablespoons of the avocado-tomato-mozzarella filling slightly below center, leaving a 1/2-inch border on each side.

Fold the bottom point up over the filling tightly, tuck once toward the center, fold both side points in toward the center, then roll the wrapper away from you until almost closed. Brush the top corner with the flour slurry and finish rolling to seal. Repeat with remaining wrappers and filling (makes 6 rolls).

Heat oil in a deep skillet or heavy-bottomed pot over medium heat to 350°F (175°C). If you don't have a thermometer, the oil is ready when a small piece of wrapper sizzles and turns golden in about 15–20 seconds.

Working in batches to avoid crowding, carefully lower 2–3 egg rolls into the hot oil seam-side down. Fry, turning occasionally with tongs, until golden brown and crisp on all sides, about 2 to 3 minutes per batch.

Use tongs to transfer fried egg rolls to the parchment-lined plate to drain. Let cool 1–2 minutes before serving (they will crisp slightly as they cool). If desired, keep cooked rolls warm in a 200°F (95°C) oven on a rack while finishing remaining batches.

Spoon the sweet chili sauce into a small serving bowl. Garnish with chopped cilantro if using and serve with lime wedges on the side. Serve the avocado egg rolls hot with the sweet chili sauce for dipping.