Avocado Egg Rolls Recipe

Prepare filling

In a medium bowl, scoop the avocado flesh from 2 ripe avocados and mash lightly with a fork so there are still small chunks. Add 1/2 cup finely diced red bell pepper, 1/4 cup thinly sliced green onions, and 1/4 cup chopped fresh cilantro. Stir in 1 tablespoon fresh lime juice, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Taste and adjust seasoning; set the filling aside.

Make sealing paste

In a small bowl, stir 1 tablespoon all-purpose flour with 1 teaspoon water to make a smooth paste. This will act as the glue for sealing the egg rolls.

Assemble egg rolls

Lay one egg roll wrapper on a clean, dry surface with one corner pointing toward you (diamond shape). Place about 2 to 3 tablespoons of the avocado filling in a line across the lower third of the wrapper, leaving about 1/2 inch border at the edges. Fold the bottom corner up over the filling, tuck tightly, fold the two side corners toward the center, then continue rolling away from you. Brush the top corner with the flour paste and press to seal. Repeat with remaining wrappers and filling (should yield about 8 egg rolls).

Heat oil

Pour 2 cups of vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (oil should be enough to shallow-fry). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of wrapper sizzles on contact. If you don't have a thermometer, test by carefully dipping the end of a wooden spoon—steady bubbles should form around it.

Fry egg rolls

Working in batches (2–3 at a time depending on pan size), carefully place egg rolls seam-side down into the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 2 to 3 minutes per side. Use tongs to turn gently so filling doesn't burst out. Transfer cooked egg rolls to a wire rack set over a baking sheet or to paper towels to drain excess oil.

Finish and serve

Let egg rolls rest 1–2 minutes so the filling firms slightly. Serve warm with the honey-cilantro dipping sauce on the side.

In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons finely chopped cilantro, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon fresh lime juice, and 1/2 teaspoon sesame oil until combined. If the sauce is too thick, whisk in up to 1 teaspoon water to reach desired consistency. Season with 1/8 teaspoon kosher salt and 1/8 teaspoon red pepper flakes if using. Taste and adjust sweet, tart, or salty balance as needed. Transfer to a serving bowl.