5-Ingredient Avocado Egg Rolls

from 3 votes

5-Ingredient Avocado Egg Rolls Recipe

What’s not to love about hot and crispy avocado egg rolls? It’s hard to imagine a more satisfying snack than creamy avocado tossed with fresh lime juice that’s rolled and fried until golden. And given the success of the chicken egg rolls, I figured it was about time I recreated this restaurant favorite in my own kitchen.

The accompanying dipping sauce is crucial to ensuring this DIY version matches the sweet-meets-savory amazingness of the restaurant version. And enter, Thai sweet chili sauce.

Thai sweet chili sauce is right up there with hoisin sauce in my world of condiments. It’s like ketchup around here, pairing perfectly with, well, everything. Chicken wings? Of course. Stir-fry? You bet. Avocado egg rolls? Absolutely. So skip dining out tonight and take on the takeout with egg rolls, Mongolian beef and fried rice (featuring my secret trick used by the pros!).

5-Ingredient Avocado Egg Rolls Recipe

5-Ingredient Avocado Egg Rolls Recipe

5-Ingredient Avocado Egg Rolls Recipe

5-Ingredient Avocado Egg Rolls Recipe

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5-Ingredient Avocado Egg Rolls Recipe


5-Ingredient Avocado Egg Rolls

Whip up a restaurant favorite at home with a quick and easy recipe for Avocado Egg Rolls made with just five ingredients.
Author: Kelly Senyei
5 from 3 votes
5-Ingredient Avocado Egg Rolls Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12 egg rolls


  • 2 large avocados
  • 1 Tablespoon lime juice
  • 2 Tablespoons minced red onion
  • 1 (1-lb.) package egg roll wrappers
  • Vegetable oil, for frying
  • Thai sweet chili sauce, for serving
  • Equipment: Deep-fry thermometer


  • Discard the peel and pit from the avocados then dice them into 1/2-inch cubes.
  • In a medium bowl, combine the diced avocado, lime juice, minced red onion, ¼ teaspoon salt and ¼ teaspoon pepper, tossing to combine.
  • To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 2 tablespoons of the avocado filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with water to seal them. Set the egg rolls aside.
  • Add at least 3 inches of vegetable oil to a large, heavy-bottomed stock pot set over medium heat. Attach the deep-fry thermometer to the side. Line a baking sheet with paper towels.
  • Once the oil reaches 360ºF, add several egg rolls (careful not to overcrowd the pan) and cook them, flipping occasionally, until they’re golden brown. Using a slotted spoon, transfer the egg rolls to the paper towel-lined plate and repeat the frying process, returning the oil to 360ºF between each batch.
  • Serve the egg rolls with Thai sweet chili sauce for dipping.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 57kcal, Carbohydrates: 3g, Fat: 4g, Sodium: 8mg, Potassium: 162mg, Fiber: 2g, Vitamin A: 50IU, Vitamin C: 3.9mg, Calcium: 4mg, Iron: 0.2mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    Made these last night and my husband is absolutely raving about them. He loves them! Make them again-please! He really likes the combo of the rolls and the hot sweet Thai chili sauce. We had them as an appetizer with elk sausage. I have rarely deep-fat fried anything so this was kind of scary to do but I used avocado oil to reduce the smoking problems and everything went very, very well. Thank you so much. Will be making these again. Oh, first time trying egg rolls of any kind, too, and it took awhile but I expect to get better as I continue to make these. Only change I made was I increased the amount of onion a small amount-used yellow onions, too, instead of purple and also added a bunch of minced cilantro because we enjoy that flavor and, I can’t imagine having avocado without it!

    1. Hi Amber – These really are best fresh, but you can refrigerate in covered airtight containers or wrap tightly with aluminum foil or plastic wrap. Re-warm in the oven so they’ll be crispy.

  2. 5 stars
    My husband and I made these but followed the baking directions from your baked egg roll recipe. They turned out awesome!

    1. Hi there! You can find egg roll wrappers in the refrigerator section of most major grocery stores.

    1. Hi there! You can try to fry them without the thermometer but it might be difficult to gauge the correct oil temp. Try frying one egg roll then adjusting the strength of the burner as needed.

  3. Do you think these could be frozen? I’m vegan and would love to have these in my freezer as a go-to! I would make my own egg roll wrapper though that’s egg-less.

  4. I made these last night! Absolutely perfect! I added cilantro to my avocado mix it was delicious! Thank you Kelly you saved me. :-)

  5. Kelly, your photography is so beautiful! I love how simple & easy this egg roll is. Can’t wait to make this weekend!