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I’m a huge avocado fan, and these Avocado Egg Rolls are the perfect way for me to get my fix. I take creamy guacamole, stuff it into an egg roll wrapper, and then deep-fry it until it’s crispy and chewy. I like serving these egg rolls with a Peruvian dipping sauce loaded with jalapeños and lime juice as a game day appetizer, pre-dinner snack, or just when the mood hits.
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Pin ItThe Best Way to Eat Guacamole
I’m a sucker for avocados and absolutely love guacamole. I patiently wait for avocados to ripen on my counter so I can finally indulge. For this recipe, I’ve taken my love for guacamole to a whole new level by stuffing it into store-bought egg roll wrappers and deep-frying them so they are crispy on the outside and soft and creamy on the inside.
One thing I’ve learned when making avocado-filled appetizers is that texture is everything. Using ripe-but-not-overripe avocados gives the filling a creamy consistency without becoming too loose, while frying at the proper temperature helps the wrappers crisp up quickly before the filling has a chance to soften them. The result is that irresistible contrast between the crunchy shell and the rich, velvety avocado center.
I love preparing these for game days, movie nights in, or whenever the mood hits. They’re quick and easy to prepare, and I can usually get them on the table in about 30 minutes.
Tips for Beginners
- Wait for the oil to heat up. You want the egg rolls to start cooking as soon as they hit the oil. If you put them in before it is hot enough, they may turn out greasy.
- Fry just before serving. For the best flavor and texture, fry the egg rolls just before you serve them. They will lose their crispiness as they sit.
- Choose just-ripe avocados. The avocados should be slightly soft to the touch but not too mushy.
Guacamole Egg Rolls
Ingredients
Egg Rolls
- 2-3 cups vegetable or peanut oil
- 3 avocados flesh scooped out
- ½ medium red or yellow onion minced, optional
- 1 clove garlic minced
- 1 jalapeño flesh and seeds removed, minced
- 2 tbsp fresh cilantro minced
- juice of ½ lime
- salt & black pepper to taste
- egg roll wrappers
Green Sauce
- 3 jalapeños white ribs and seeds removed, for more heat, don’t remove the white ribs and seeds
- 1 tbsp Aji Amarillo paste optional
- 1¼ cups fresh cilantro tightly packed; longer stems removed and roughly chopped
- ¼ cup fresh basil leaves tightly packed
- 3 tbsp Parmesan cheese grated
- 1 tbsp ginger paste
- 1 tbsp honey
- 2 cloves garlic minced
- juice from 1 lime
- 1 tbsp canola oil
- ½ cup real mayonnaise not Miracle Whip
- kosher salt and freshly ground black pepper to taste
Instructions
Make the Egg Rolls
- Heat oil in a deep skillet or Dutch oven over medium-high heat. Keep watch on the oil – it will need to reach 375°F on a cooking thermometer.2-3 cups vegetable or peanut oil
- Place a cooling rack over a baking sheet (If desired, cover the baking sheet with foil for easier clean-up.) Set aside.
- In a medium bowl, combine all ingredients except the egg roll wrappers. Mash the avocado mixture with a fork until the avocados are in small- to medium-sized chunks.3 avocados, ½ medium red or yellow onion, 1 clove garlic, 1 jalapeño, 2 tbsp fresh cilantro, juice of ½ lime, salt & black pepper
- Follow the instructions on the egg roll wrapper package to fill the egg rolls. I recommend using 2 tbsp guacamole per egg roll. Roll and seal the edges per the instructions on the package.egg roll wrappers
- When the oil is 375°F carefully, place 3-4 egg rolls in the pan. Fry until a little darker than golden brown on both sides (approximately 2 minutes per side). Transfer egg rolls to the prepared cooling rack.
Make the Green Sauce
- Combine all ingredients except mayonnaise in a blender. Blend on high until smooth. If using a food processor, process all ingredients except the oil & mayonnaise for several minutes until smooth. Then add the oil and mayonnaise and continue to process until homogeneous. (I think a good blender or stick blender works best, but the sauce did come together using the food processor.)3 jalapeños, 1 tbsp Aji Amarillo paste , 1¼ cups fresh cilantro, ¼ cup fresh basil leaves, 3 tbsp Parmesan cheese, 1 tbsp ginger paste, 1 tbsp honey, 2 cloves garlic, juice from 1 lime, 1 tbsp canola oil
- Add mayonnaise and blend until completely incorporated.½ cup real mayonnaise
- Season to taste with salt & freshly ground black pepper.kosher salt and freshly ground black pepper
- Transfer to a jar or container until ready to use.
Becky’s Tips
- Let the oil heat up before adding the egg rolls so they don’t turn out greasy.
- Fry just before serving for the best flavor and texture.
- Choose just ripe avocados that are soft to the touch.
- Store leftovers for 2-3 days. Reheat in the oven.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store
Leftover avocado egg rolls will keep in an airtight container in the fridge for 2-3 days. Though the guacamole may turn brown, the egg rolls are still safe to eat. Leftover green sauce will keep for up to 1 week. I do not recommend making these ahead of time, as they taste best fresh. I find they don’t freeze well. Reheat in a warm oven to crisp up again.
Serving Suggestions
These Avocado Egg Rolls are perfect for game day spreads, movie nights, backyard gatherings, happy hour snacks, and casual parties because they’re easy to share and always a crowd favorite. They also make a fun appetizer for taco nights, Cinco de Mayo celebrations, or any meal where you want to serve something a little unexpected.
While my go-to dipping sauce is the flavorful green sauce, if I’m looking to change things up, this sweet and spicy yum yum sauce adds another dimension of flavor. And this 3-ingredient bang bang sauce is another quick and easy alternative. Because these egg rolls disappear really fast, I’ll usually have another appetizer on hand, like these jerk chicken wings.
More Avocado Recipes To Try
- Avocado Salad features seasonal produce all dressed in a sweet and tangy dressing loaded with fresh herbs.
- Crispy Avocado Fries are baked, not fried, and crispy on the outside and creamy on the inside.
- This Avocado Burger features avocado smash, beef patties, crispy bacon, and all my favorite toppings.
