Avocado Egg Rolls Recipe

Prep the avocados

Halve and pit the avocados, then scoop the flesh into a medium mixing bowl. Use a fork to mash to a coarse but spreadable texture — leave some small chunks for texture (about 1/4 inch).

Mix flavorings

Add the finely diced red onion, chopped cilantro, 2 tablespoons fresh lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Stir gently to combine and taste; adjust salt or lime as needed. The filling should be flavorful but not overly wet.

Whisk together 1/2 cup Greek yogurt (or sour cream), 2 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 tablespoon finely chopped cilantro, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Refrigerate while you assemble the rolls so flavors meld.

Prepare sealing egg wash

In a small bowl, beat the egg with 1 teaspoon water to make an egg wash. Set nearby.

Fill wrappers

Place an egg roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 2 to 3 tablespoons of the avocado filling across the lower third of the wrapper, leaving 1/2 inch space at edges. Do not overfill — the wrapper needs room to fold.

Fold and seal

Fold the bottom corner up over the filling, tuck it tightly under the filling, then fold the two side corners toward the center. Roll away from you to form a tight cylinder. Brush the top corner edge with the egg wash and press to seal. Repeat with remaining wrappers and filling. You should get about 8 rolls depending on filling size.

If you prefer extra crunch, set up a dredging station: 1) flour (1/2 cup) in first shallow bowl; 2) cold water in second bowl to make a loose batter (mix flour or use 1/2 cup water alone as slurry); 3) panko in third plate. Lightly dust each sealed roll in flour, dip in the water/batter, then press into panko to coat. Shake off excess.

Heat the oil

Pour about 2 to 3 inches of neutral oil into a heavy pot or deep skillet (about 3 cups) and heat over medium-high until the temperature reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30 seconds.

Fry the rolls

Working in batches (do not overcrowd), carefully lower 2–3 egg rolls into the hot oil. Fry for 2 1/2 to 3 1/2 minutes, turning occasionally, until evenly golden brown and crisp. Adjust heat to maintain 325–350°F so the filling warms through without burning wrapper.

Drain and rest

Use a slotted spoon or tongs to remove egg rolls and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let rest 1–2 minutes; rolls will crisp further as they cool slightly.

Alternative: Air-fry or bake

For a lower-oil option, preheat an air fryer to 375°F (190°C). Lightly brush or spray egg rolls with oil and air-fry 6–8 minutes, flipping halfway, until golden. For oven: preheat to 425°F (220°C), brush with oil and bake on a parchment-lined sheet for 12–15 minutes, turning once, until crisp.

Trim ends slightly for a neat appearance if desired. Serve warm with the creamy lime cilantro dipping sauce. Garnish with extra cilantro or lime wedges if you like.