Guacamole Egg Rolls

4.17 from 6 votes

This fun deep-fried egg roll recipe is stuffed with the best guacamole and paired with a green sauce you have to taste to believe.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Chinese

Difficulty: Easy

Servings:

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

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.

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.