Avocado Eggrolls Recipe
Avocado, Sun-Dried Tomato, Red Onion and Cilantro Fried in a Crisp Wrapper. Served with a Tamarind-Cashew Dipping Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Wrappers & Frying
Tamarind-Cashew Dipping Sauce
Method
Filling
- 1
Prep the produce
Halve and pit the avocados. Scoop flesh into a medium bowl. Finely chop the sun-dried tomatoes, red onion and cilantro. If using jalapeño, remove seeds and mince finely.
- 2
Make the filling
Using a fork, lightly mash the avocado leaving some small chunks for texture. Add the chopped sun-dried tomatoes, red onion, cilantro and minced jalapeño. Stir in lime juice, garlic powder, kosher salt and black pepper until combined. Taste and adjust seasoning — the filling should be bright and slightly salty to stand up to frying. Set filling aside in the bowl.
Wrappers & Frying
- 3
Prepare the sealing slurry
In a small bowl, beat the egg with 1 tablespoon cold water until smooth. This egg slurry will seal the wrappers. Keep it close to your assembly area.
- 4
Assemble the eggrolls
Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the avocado filling onto the lower third of the wrapper, leaving ~1/2" border at edges. Fold the bottom corner up over the filling, then fold the left and right corners toward the center snugly. Roll up tightly toward the top corner. Brush the top corner edge with the egg slurry and press to seal. Repeat until all filling and wrappers are used (should make ~12 rolls).
- 5
Heat the oil
Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1" (enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a 1/2" corner of wrapper into the oil — it should sizzle and become golden in ~20–30 seconds.
- 6
Fry the eggrolls
Working in batches (do not overcrowd), fry 3–4 eggrolls at a time for 2–3 minutes per side, turning as needed, until each is evenly golden brown and crisp. Use tongs or a spider to turn. Remove to a paper towel–lined tray to drain and rest for 1–2 minutes before serving. Keep finished rolls warm in a low oven (200°F / 95°C) while you fry remaining batches.
Tamarind-Cashew Dipping Sauce
- 7
Combine and smooth
In a small bowl, whisk together tamarind paste, cashew butter, honey, soy sauce and rice vinegar. Add 2–3 tablespoons warm water, whisking until the sauce is smooth and pourable. Season with 1/4 tsp kosher salt and 1/4 tsp crushed red pepper flakes. Taste and adjust: add more honey for sweetness, more tamarind for tang, or more water for a thinner consistency.
- 8
Final adjustments
If the sauce is too thick, whisk in additional warm water 1/2 tablespoon at a time until desired consistency. Transfer to a serving bowl and keep at room temperature until ready to serve.
