Avocado Egg Rolls Recipe

Prepare avocado filling

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork until mostly smooth with some small chunks remaining (about 1–2 minutes). Finely dice the red bell pepper and red onion and add to the bowl. Add chopped cilantro, lime juice, salt, and black pepper. Stir gently to combine. Taste and adjust seasoning if needed.

Prep wrappers and seal

Place one egg roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the avocado mixture slightly below center of the wrapper, leaving about 1/2 inch border on sides. To make the seal, mix the 2 teaspoons flour with 1 teaspoon water to form a paste. Lightly brush the top corner and edges with the paste.

Roll egg rolls

Fold the bottom corner up over the filling, tuck in the left and right corners snugly, then continue rolling tightly toward the top corner. Press the top corner onto the paste to seal. Repeat with remaining wrappers and filling to make 8 egg rolls.

Heat oil

Pour vegetable oil into a heavy skillet or sauté pan to a depth of about 1/4–1/3 inch (or heat in a deep fryer to 350°F / 175°C). Heat over medium-high heat until oil registers 350°F or a small piece of wrapper sizzles immediately and browns gently (about 3–4 minutes).

Fry egg rolls

Working in batches (do not overcrowd), gently place 2–3 egg rolls seam-side down into the hot oil. Fry until golden brown and crisp, about 1.5–2 minutes per side, turning as needed with tongs to brown evenly. Total fry time ~4–5 minutes per roll. Adjust heat to maintain a steady sizzle but avoid smoking.

Drain and serve

Using tongs, transfer cooked egg rolls to a paper towel-lined plate to drain. Let rest 1–2 minutes (they will be very hot inside). Slice each egg roll on the diagonal if desired and arrange on a serving platter with dipping sauce.

Combine honey, rice vinegar, soy sauce, lime juice, chopped cilantro, salt, and red pepper flakes in a small bowl. Whisk until smooth. If the sauce is too thick, whisk in up to 1 teaspoon warm water to reach desired consistency. Taste and adjust balance of sweet, salty, or acidic elements.

Transfer sauce to a small serving bowl. The sauce can be made up to 4 hours ahead and stored covered in the refrigerator; bring to room temperature before serving. Stir before serving.