Not too long ago my husband had the day off of work so we decided to go spoil ourselves.
We went shopping {which consisted of my husband sitting in the car and playing a game on his phone while I went into Crate & Barrel}, then we had lunch. We ate at The Cheesecake Factory, and it was a no-brainer when our server suggested the Avocado Egg Rolls for an appetizer.
They were so good, I had to re-create them for you. {but mostly for me}
The past few weeks I have been on this sort of thing called a diet… yeah, weird… I know. So I set about trying to make these egg rolls without frying them.
My husband tried to talk me out of it. Saying things like, “They fry things for a reason.” and “You never hear people saying, I love me some BAKED chicken.”
I was convinced I could do it without breaking out the deep fryer. I thought it would be 1. healthier and 2. easier.
To make a long story short {and it pains me to say it}… he was right, and I was wrong.
You definitely want to fry these. It was 10 times faster to fry these, and they tasted waaaaaay better. The outside wrapper was crisp and crunchy. Plus if you go off of what my brother-in-law says… you only consume a small trace amount of oil when you fry food.
Let’s just stick with eating in moderation shall we? You’re going to want to practice self control when it comes to these egg rolls, cause they are hard to resist.
Start off by cutting the avocados from top to bottom, then twisting around the two sides till they separate.
Make slices length-wise through the avocado, but making sure to not cut through the skin.
Use a spoon to scoop out the slices of avocado.
And now you have slices of avocado without having to handle the sometimes slippery fruit.
Place the avocado slices in a bowl and add some salt and a little chopped cilantro and give it a good stir.
Then just place an egg roll wrapper on a clean surface and put a few slices of avocado mixture in the center. Add a few pieces of sundried tomatoes packed in olive oil to the center as well.
Dab your finger in a little water and run it along the edges of the egg roll wrapper, moistening about 1/4 inch of the edge all the way around. This helps to seal the edges together when you wrap it up.
Once all the egg rolls are wrapped up, you’re ready to fry them!
Now let me show you something that will surely blow your mind.
Did you know you can take any regular mouthed Mason Jar and attach it to the base of your blender?
Yup- pure genius!
So if you only need to make something small, or something that will be stored in the fridge {like some salad dressing}, then this is the perfect way to do it.
These egg rolls will need to be dipped in something. I am thinking something creamy, with a hint of lime and a little kick of some spice.
Let’s just throw our ingredients in a mason jar, blend it up and call it good!
Place the rubber seal and blade on the top of the filled jar then screw on the base of the blender.
Make sure it’s sealed tightly and place on the blender and process till smooth.
I love this dressing. It’s creamy, it’s tangy, it’s got a little spice…it’s delicious.
Now I can use what I need and place the rest in the fridge for later. The only thing that needs washing is the blender blade, which can easily be rinsed off.
I’m in love.
Once the egg rolls are all golden brown and perfect, carefully slice them in half at an angle.
These are great on their own, but when paired with the Creamy Cilantro Ranch Dip they are incredible.
Just one bite and you’ll be hooked!
This is where you’ll need to practice will power and moderation.
These egg rolls are extremely tasty and so easy to throw together if you have some friends coming over and need an appetizer. By making the dressing in the mason jar you save so much time with clean-up, and it’s also just pretty darn cool.
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Avocado Egg Rolls with a Creamy Cilantro Ranch Dip
Ingredients
For the Avocado Egg Rolls:
For the Creamy Cilantro Ranch Dip:
- 1/2 cup Mayo
- 1/2 cup Sour Cream
- 1 tsp Garlic, minced
- 1 lime, juice of
- 1/4 cup cilantro, chopped
- 1 green onion
- 1/2 jalapeno pepper
- 1/2 tsp salt
- 1 tbsp Ranch Mix
Instructions
For the Avocado Egg Rolls:
- Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
- Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
- Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
- Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
- Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
- Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
- Repeat with remaining egg roll wrappers until the avocado mixture is gone.
- Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
- Remove from oil to paper towels to drain. Cool slightly and cut and an angle.
For the Creamy Cilantro Ranch Dip:
- Place all ingredients into a regular mouthed mason jar.
- Attach the rubber ring and blades of your blender to the top of the mason jar. Screw on tightly. Blend until smooth.
- Lasts up to 2 weeks in the fridge. Enjoy!
Nutrition
Spinach and Artichoke Flat Bread Pizza
Kathy
So delicious, my husband could not stop raving about them. I also made the cilantro cream for dipping.
Becky
Have you tried cooking these in an air fryer?
Shawn
I haven’t, but I bet it would be awesome!
Cecilia
¡Deliciosa receta! Ideal para botana.
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Wow.. very delicious
Stardew valley info
Looks very delicous!
Yasar Ali
Thank you so much for this wonderful Post.
instagram online
I see avocado and I click ^^ This egg rolls looks really delicious~ Thank you for sharing the recipe!!
Gonna check my Mason jar if it fit my blender ^^
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uptrio
shawn ur dishes are very delicious.
Lori Stephenson
Any suggestions for someone who doen’t like cilantro???
nancy
aww mouthwatering recipe with healty ingredients, i am gonna try in my kitchen.
epi
shan roll is very delicious,i like it
chilldip
nice i m feeling hungry -;)
Visiedieni
Loved the dip. Its no tasty and so rich. Although I didn’t make the egg rolls the dip really worked. Thanks for the idea, greetings from Latvia.
Shawn
Awesome! Glad you enjoyed it! 🙂
Aisha
this is sooooo tasty….
Shawn
So glad you liked it! 🙂
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Recepies was fabulous awesome stuff i will try it.
Karen
Hello Shawn,
Thank you for this lovely site.
I use it so much. Everything here is so tasty and wonderful.
You are so amazing!
I have aquestion please. I want to make these rolls for a house party tomorrow.
Since i have so many things to do, do you think it will be alright if i prepare everything tonight?
Get the rolls ready and wrapped and then stick them in the fridge for the night and tomorrow just fry them?
Thankyou for your answer.
Have a wonderful weekend!
Karen
Shawn
Hi Karen, Thanks for the comment! I think it would work as long as you wrap the rolls in paper towels and store in an air tight container in the fridge. This will prevent any moisture getting to the wrappers.
Coco in the Kitchen
Yes, I know all about those avocado-sundried tomato rolls @ CF.
Never tried to make them at home. Love your rendition! Going to have
to try very soon.
Shawn
So good! You’ll love them!
Sadia Rehman
thanks for this recipe…i am gonna try this
Hafsa Komal
when i first taste it i just hate it…but slowly i start to like it…its taste is not so bad…but i like this recipe..and i will try this for sure 🙂
Allison
I have never even try to make avocado salad before, wow! this looks really yummy. Am definitely trying it Shawn, thanks for sharing!