Avocado Egg Rolls
HB-9626 · Hand-built original · American
Crisp fried egg rolls filled with chunky avocado, cream cheese, sun-dried tomato, red onion and chipotle, seasoned with chili powder and garlic.
AmericanAppetizerVegetarianGluten-free
Main ingredient: avocado
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 large ripe avocados, cubed
- 1/3 cup red onion, diced
- 1/3 cup sun dried tomatoes, diced
- 1/4 cup cream cheese
- 1 tablespoon cilantro, chopped
- 2 teaspoons diced chipotle peppers in adobo sauce
- 3/4 teaspoon salt, more to taste
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- egg roll wrappers, according to taste
- vegetable oil for frying
Method
- Tip the cubed avocado into a large bowl and mash some of the pieces with a fork while leaving the rest in chunks.
- Fold in the red onion, sun-dried tomatoes, cream cheese, cilantro, chipotle peppers, salt, chili powder, black pepper and garlic powder with a gentle hand so the avocado keeps its texture.
- Lay an egg roll wrapper with one corner toward you, spoon about 2 tablespoons of filling near that corner, roll once to cover it, fold the side corners into the center, brush the remaining edges with water and roll up tightly to seal. Repeat with the rest of the filling.
- Heat vegetable oil in a shallow pan to 350°F, add the rolls and fry until the first side is golden brown, then turn and brown the second side.
- Drain the rolls on paper towels and serve them hot with a dipping sauce of your choice.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).