Avocado Egg Rolls Recipe

Halve, pit and scoop the avocado flesh into a medium bowl. Use a fork to mash to a chunky but spreadable consistency (small pea-size pieces should remain).

Add the finely diced red onion, chopped cilantro, lime juice, salt, pepper, and optional diced tomato to the mashed avocado. Gently fold together until combined. Taste and adjust seasoning (more lime or salt if needed).

Transfer the filling to a shallow bowl and refrigerate for 10 minutes to firm slightly—this helps assembly.

Set up an assembly area: one clean work surface, a small bowl with the flour slurry (mix 2 tbsp flour with 2 tbsp water until smooth), and the avocado filling nearby.

Lay one egg roll wrapper on the work surface in a diamond orientation (point facing you). Spoon about 3 tablespoons of the avocado filling onto the lower third of the wrapper, leaving a 1/2-inch border at the edges.

Fold the bottom corner up over the filling, then fold both side corners in toward the center to encase the filling. Roll the wrapper tightly away from you until almost closed, brush the top corner with the flour slurry, and finish sealing. Repeat with remaining wrappers and filling (should make about 8 rolls).

Heat about 1/2 inch of vegetable oil in a heavy skillet over medium heat until shimmering and a small piece of wrapper sizzles on contact (about 350°F/175°C).

Working in batches (do not overcrowd), place 2–3 egg rolls seam-side down in the hot oil. Fry until golden brown and crisp on the first side, about 2–3 minutes, then turn and fry the other sides, another 2–3 minutes, turning as needed for even color.

Use tongs to transfer cooked egg rolls to a paper towel–lined plate to drain. Let cool 1–2 minutes before serving (they're best warm).

Optional: For a lighter version, brush each assembled egg roll with a little oil and bake at 425°F (220°C) on a parchment-lined sheet for 12–15 minutes, turning halfway, until golden and crisp.

In a small bowl whisk together honey, finely chopped cilantro, lime juice, rice vinegar and soy sauce until smooth.

If the sauce is too thick, whisk in up to 1 teaspoon of water to reach desired consistency. Stir in red pepper flakes if using.

Taste and adjust balance — add a little more lime for acidity, honey for sweetness, or soy sauce for saltiness. Transfer to a serving bowl.