Avocado Egg Roll Recipe

Halve the avocados, remove pits, and scoop the flesh into a medium mixing bowl.

Mash the avocado with a fork leaving some small chunks for texture (aim for a chunky-smooth consistency).

Add the finely diced red onion, chopped cilantro, lime juice, softened cream cheese, garlic powder, kosher salt, and black pepper to the bowl.

Mix thoroughly until combined and smooth enough to spread but still slightly chunky. Taste and adjust salt, pepper, or lime juice as desired.

Prepare the flour 'glue': whisk the all-purpose flour and water together in a small bowl until a smooth paste forms; this will seal the wrappers.

Lay one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 2 to 3 tablespoons of the avocado filling near the corner closest to you, keeping the filling in a line but not overfilled—leave about 1/2 inch clearance from the edges.

Fold the bottom corner over the filling, tuck it tightly under the filling, then fold both side corners toward the center over the filling.

Brush the top corner edge with a thin layer of the flour-water glue, then continue rolling tightly to the top corner to form a sealed cylinder. Press the seam gently to adhere. Repeat with remaining wrappers and filling. You should make about 8 egg rolls.

Place assembled egg rolls seam-side down on a tray and refrigerate for 10–15 minutes to help them firm up; this reduces splitting during frying.

Pour enough neutral oil into a heavy skillet or Dutch oven to reach about 1 to 1.5 inches deep (about 2 to 3 cups depending on pan). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper—if it sizzles and browns within 30–45 seconds, the oil is ready.

Working in batches (do not overcrowd the pan), gently lower 2–3 egg rolls seam-side down into the hot oil using tongs. Fry, turning occasionally, until all sides are golden brown and crispy, about 2.5–3.5 minutes per batch depending on size and oil temperature.

Use a slotted spoon or tongs to transfer fried egg rolls to a paper towel–lined plate to drain. Let cool for 1–2 minutes before serving; the filling will be hot.

If desired, keep finished egg rolls warm in a single layer on a baking sheet in a 200°F (95°C) oven while frying remaining batches.

Whisk together soy sauce, rice vinegar, sriracha, and honey in a small bowl until combined. Taste and adjust sweetness or heat to preference. Serve alongside the warm avocado egg rolls.