5-Ingredient Avocado Egg Rolls

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. Best of all, this restaurant copycat takes just 25 minutes to make!

The first time I ever had an avocado egg roll was at the Cheesecake Factory in San Diego. One bite and I knew I had to recreate their iconic appetizer in my own kitchen. Unlike the restaurant version, I’ve ditched the sun-dried tomatoes, focusing solely on the creamy avocado filling.

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. Pork tenderloin? Of course. Sweet and sour shrimp? You bet. Avocado egg rolls? Absolutely. 

These Avocado Egg Rolls Are:

• Crispy on the outside and creamy on the inside. 
• Packed with flavor. 
• Perfect for dipping into your favorite sauce. Buttermilk ranch is delicious, too!
• Made with just 5 ingredients.
• On the healthier side! Avocado is packed with healthy fats and nutrients.
• Easy to make and freezer-friendly.

• Avocados: You want ripe avocados that feel just a bit soft to the touch when gently squeezed. And if your avocados are not quite ripe yet, pop them in a paper bag with a banana to speed up the process!
• Lime juice: Roll your lime on the countertop before juicing to extract every last drop of that tangy goodness. It’s a little trick that makes a big difference!
• Red onion: Finely mince that red onion to ensure each bite is bursting with flavor. No big chunks here!
• Egg roll wrappers: Keep your wrappers covered with a damp towel while you work to keep them soft and pliable. Check out my pork egg rolls recipe to learn all about the best egg roll wrappers to use.
• Frying oil: Choose a neutral oil, like vegetable oil, with a high smoke point. This ensures your egg rolls are crispy without adding any unwanted flavors. You’ll need enough oil to submerge the rolls completely, but the exact amount will depend on the size of the pot you use.

See the recipe card for full information on ingredients and quantities.

Start By Making the Avocado Filling

1. Discard the peel and pit from the avocados then dice them into 1/2-inch cubes.
2. In a medium bowl, combine the diced avocado, lime juice, minced red onion, ¼ teaspoon salt and ¼ teaspoon pepper, tossing to combine.

Next, Wrap the Egg Rolls

Wrapping egg rolls may seem intimidating, but fear not! It’s actually quite simple once you get the hang of it. Follow these steps for perfectly wrapped egg rolls every time:

1. Prepare your workstation. Clear some space on your kitchen counter or table. You’ll need your egg roll wrappers, filling, a small bowl of water and a clean work surface.
2. Place the wrapper. Lay an egg roll wrapper on a clean, dry surface, with one corner pointing toward you. Position it in a diamond shape, so it looks like a diamond in front of you.
3. Add the filling. Spoon about 2 tablespoons of your avocado filling onto the lower one-third of the wrapper, leaving a small border around the edges.

4. Start rolling. Fold the bottom corner of the wrapper over the filling, tucking it snugly underneath. Then, fold in the left and right corners toward the center.
5. Seal the edges. Lightly moisten the remaining corner of the wrapper with water. Roll the wrapper tightly away from you, pressing gently to seal the edge. The water will act as glue to hold the wrapper together.

6. Repeat. Continue rolling until you’ve used all your filling or wrappers, placing the finished egg rolls on a plate or baking sheet in a single layer, making sure they don’t touch each other.

Tips for Deep Frying

Once you’ve wrapped all your avocado egg rolls, it’s time to fry! Follow these simple deep-frying steps:

• Maintain oil temperature. Between batches, make sure to allow the oil to return to 360ºF before adding more egg rolls. This ensures consistent frying and prevents the egg rolls from becoming greasy.
• Fry in batches. Carefully add several egg rolls to the hot oil, making sure not to overcrowd the pot. Overcrowding can cause the temperature of the oil to drop, resulting in soggy egg rolls. Fry the rolls, flipping occasionally, until they turn perfectly crispy and golden brown on all sides.
• Use a deep-fry thermometer. A deep-fry thermometer is your best friend when it comes to deep frying. It ensures that the oil reaches temperature and helps you maintain consistent heat throughout the frying process.
• Keep ‘em crispy. Once the egg rolls are cooked, use a slotted spoon to transfer them to a baking sheet lined with paper towels. This helps remove excess oil and ensures your avocado egg rolls stay crispy.

Avocado egg rolls are best enjoyed hot and crispy, so serve them immediately after frying for the ultimate flavor and texture. Pair them with Thai sweet chili sauce or your favorite dipping sauce for the ultimate takeout-inspired appetizer.

So,skip dining out tonight and take on the takeout with avocado egg rolls, Mongolian beef and chicken fried rice (featuring my secret trick used by the pros!).

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