Avocado Egg rolls with Cilantro Dipping Sauce




1 cup vegetable oil

3 avocados, halved, peeled

1 Roma tomato, diced

1 half red onion, diced

1 cup chopped cilantro (fresh)

Juice of 1 lime

Kosher salt and ground black pepper to taste

8 egg roll wrappers (they will be frozen purchase 1 day ahead to thaw in the fridge)


Cilantro Dipping Sauce

1 cup fresh cilantro leaves ( loosely packed)

1/3 cup of sour cream ( may substitute with Greek yogurt)

1 jalapeno seeded and chopped

2 garlic cloves

Juice of 1 lime

Kosher salt and ground black pepper to taste

2 tbsp. mayonnaise


To make the cilantro dipping sauce, combine cilantro, sour cream or Greek yogurt, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor. Season with salt and pepper. Set aside.

Heat vegetable oil in a large skillet (I personally use a cast iron Dutch oven)

In a bowl, gently mash avocados using a fork or potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper and gently toss.

One at a time place 2 tbsp. in the center of the wrapper. Fold the wrapper looking at the illustrated instructions on the packaging. Make sure to rub the edges with water and pressing to seal. Repeat with remaining wrappers and avocado mixture.

Working in batches, add egg rolls to Dutch oven or pan and fry until evenly golden brown and crispy. This should take 2-3 minutes. Make sure the heat of your oil is on a medium heat so you do not burn the wonton wrapper.

Transfer to a paper towel lined plate

Serve with dipping sauce




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