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Avocado Egg Rolls, by thewoksoflife.com
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5 from 2 votes

Avocado Egg Rolls

This recipe for Avocado Egg Rolls replicates a guilty pleasure proffered by that most guilt-inducing of restaurant chains––The Cheesecake Factory.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Servings: 24
Calories: 102kcal
Author: Sarah

Ingredients

For the egg rolls:

  • 3 avocados (halved, peeled and seeded)
  • 1 medium tomato (diced)
  • 5 sun-dried tomatoes (finely chopped)
  • 1 small red onion (chopped)
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper (to taste)
  • 20-24 egg roll wrappers
  • 1 egg (beaten)
  • 3 cups vegetable oil (or about 1 inch of oil in the pan)

For the dipping sauce:

Instructions

  • In a bowl, mash two avocados. Take a third avocado and dice it into small pieces. Toss it into the mixture, along with a diced tomato, 5 finely chopped sun-dried tomatoes, chopped red onion, cilantro, lime juice, and salt and pepper to taste.
  • To wrap the egg rolls, position the egg roll wrappers in front of you with one corner pointing at you (so you’re looking at a diamond shape). Place about 2 tablespoons of the avocado filling in the lower center of the wrapper. Fold the corner over, tucking the wrapper under the filling tightly. Press your fingers on either end of the filling, to flatten the wrapper around it, and fold in the sides. Roll up until you reach the top of the wrapper. Dampen the top corner of the wrapper with beaten egg, and seal the egg roll. Repeat with the remaining egg roll wrappers and filling.
  • Heat about 1 inch of vegetable oil in a heavy bottomed pan, deep cast iron skillet, or dutch oven over medium high heat to 350 degrees F. Line a plate with paper towels and set aside.
  • Meanwhile, add all the sauce ingredients to a blender or food processor and pulse until smooth. Pour into a serving bowl and set aside. If you do not have a blender or food processor, simply mince the cilantro, garlic, and red chili, and combine with the sour cream, honey, lime juice, salt, and pepper.
  • Fry the egg rolls in small batches, no letting the oil temperature go below 325 degrees F (adding the egg rolls with cool down the oil). Fry for about 3 minutes until golden brown, swirling them around to fry them evenly.
  • You’ll notice that when they start to get golden brown, the oil around the egg rolls will begin to spatter. This means that the egg roll skin has cooked to the point where the moisture of the filling is coming in contact with the oil, and that they should be cooked through. If you continue cooking them much longer, they’ll burst. They can also burst if cooked at too low a temperature for too long, so keep an eye on your thermometer. If, during the frying process, you get any small particles in the oil, use a fine-meshed strainer to remove the particles. If you have any particles in the oil, use a fine meshed strainer to take the the burned parts out.
  • Once all the egg rolls are fried, serve them with your dipping sauce!

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 180mg | Potassium: 181mg | Fiber: 2g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 6.9mg | Calcium: 16mg | Iron: 0.7mg