Avocado Egg Rolls with Creamy Cilantro Ranch Dip

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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5 from 2 votes

Avocado Egg Rolls with a Creamy Cilantro Ranch Dip

These Avocado Egg Rolls are extremely tasty and so easy to throw together if you have some friends coming over and need an appetizer.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Appetizer

Cuisine: American

Servings: 8 egg rolls

Calories: 301 kcal

Author: Shawn

Ingredients

For the Avocado Egg Rolls:

• 3 large Avocados, sliced
• 1 tbsp cilantro, chopped
• ¼ cup sun dried tomatoes, packed in olive oil. chopped
• ½ tsp salt
• 8 Egg roll wrappers
• water, for sealing edges of eggrolls
• olive oil, for frying

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

US Customary - Metric

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

Calories: 301kcal | Carbohydrates: 19g | Protein: 4g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 621mg | Potassium: 536mg | Fiber: 6g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 1mg

Keywords: avocado, egg roll, jalapeno, sun dried tomatoes

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