Servings 12 egg rolls
Equipment
- Deep-fry thermometer
Ingredients
- 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
Instructions
- 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, 1/4 teaspoon salt and 1/4 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.
Notes
- Avocado egg rolls are best enjoyed hot and crispy, so serve them immediately after frying for the ultimate flavor and texture.
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