Go Back

Avocado Egg Rolls

These Easy Avocado Egg Rolls bring creamy richness and zesty freshness into a crispy, golden wrap. Fresh avocado, diced tomatoes, onions, lime, and cilantro are wrapped and fried for an irresistible texture contrast. Paired with a tangy cilantro-lime dipping sauce, these rolls are a vibrant, crowd-pleasing appetizer that’s perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

For the Egg Rolls:

  • 12 egg roll wrappers
  • 3 ripe avocados peeled and pitted
  • ½ cup diced tomatoes
  • ⅓ cup diced onion
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1 cup vegetable oil for frying
  • Water for sealing

For the Dipping Sauce:

  • ½ cup fresh cilantro leaves
  • ¼ cup sour cream
  • 1 tablespoon mayonnaise
  • 1 jalapeño seeded and deveined
  • Juice of 1 lime
  • 1 clove garlic
  • Salt and pepper to taste

Instructions
 

  • Make the Dipping Sauce: Blend all dipping sauce ingredients until smooth. Chill until ready to serve.
  • Prepare Filling: In a bowl, mash avocados with a fork. Gently stir in diced tomatoes, onions, cilantro, lime juice, salt, and pepper.
  • Assemble Rolls: Place wrapper on a flat surface. Add 2 tablespoons of filling in the center. Fold bottom up, sides in, and roll tightly. Moisten edge with water to seal.
  • Fry: Heat oil in a skillet over medium-high. Fry rolls in batches for 2–3 minutes per side until golden brown and crispy.
  • Drain and Serve: Remove to a paper towel-lined plate. Serve immediately with cilantro dipping sauce.

Notes

  • Use ripe but firm avocados for best texture.
  • Don’t overcrowd the pan while frying.
  • Dipping sauce can be made up to 2 days ahead.
  • To bake instead: 425°F for 15 minutes, turning once.