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Home » Recipes » Asian

Avocado Egg Rolls

Published: Mar 26, 2014

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Just a couple of days ago, I posted a recipe for lemongrass steak banh mi, one of my new favorite sandwiches. The sandwich is filling by itself but if you really want to take it over the edge, serve it with avocado egg rolls. This idea is inspired by the Cheesecake Factory's egg rolls with my own twist. The original recipe fills the egg rolls with avocado and sun-dried tomato and is served with a tamarind cashew dipping sauce. I took the egg rolls into a Mexican-Asian route, adding corn and cilantro to the egg rolls, and served them with a sweet chili sauce. The egg rolls are so delicious themselves, you really can't go wrong with any variation of the recipe!

avocado egg rolls
avocado egg rolls
avocado egg rolls
avocado egg rolls
Print Recipe

Avocado Egg Rolls

Yields 8 egg rolls
Total Time30 mins
Course: Appetizer, Snack
Cuisine: Asian
Keyword: vegetarian
Servings: 4
Author: Cherry on My Sundae

Ingredients

Sweet chili sauce

  • 1 small carrot finely grated
  • ¾ cup granulated sugar
  • ¼ cup water
  • 2 tablespoon Sriracha
  • pinch of salt
  • ½ tablespoon cornstarch mixed with 1 tablespoon water

Egg rolls

  • 2 avocado peeled pitted and chopped
  • ¼ cup cilantro chopped
  • 1 corn cooked
  • juice of ½ lime
  • ¼ cup red onion finely chopped
  • salt and pepper
  • 8 egg roll wrappers
  • 1 egg beaten

Instructions

  • Prepare the sauce by combining carrot - a pinch of salt in a medium saucepot. Bring to a boil over medium heat. Reduce to a simmer and cook until the sugar has dissolved, stirring frequently. Add the cornstarch and water slurry and cook for 2 more minutes or until thickened. Remove from heat and set aside.
  • For the egg rolls, prepare filling by mixing together avocado - red onion. Season with salt and pepper. Position a wrapper with the corner pointing towards you. Spoon ¼ cup avocado filling onto the center of the wrapper. Fold the bottom corner up, ¼ of the way over the filling.
  • Brush beaten egg on the remaining edges of the wrapper. Fold in the side corners. Roll up and fold top corner over to seal. Repeat with remaining egg roll wrappers and filling.
  • Preheat frying oil to 350 degrees F.
  • Carefully drop egg rolls into the oil and fry until golden brown on all sides, about 3-4 minutes. Drain on paper-towel-lined plates. Slice egg rolls on a bias and serve with sauce.

**Helpful tips and common mistakes

I've experimented with many different egg rolls before, from lumpia egg rolls to shrimp egg rolls to creamy chicken egg rolls; no matter the filling, they always turn out delicious. I mean, how can you go wrong with fried crispy egg rolls dipped in a complimentary sauce?

I made avocado fries before and they were divine; knowing that fried avocado works was a sure sign that this appetizer would be a success. I chose to cut the avocado into chunks but mashing the avocado would also work. By mashing the avocado, you'll get a creamier consistency as opposed to chunks of avocado.

avocado egg rolls

When wrapping the egg rolls, keep the other egg roll wrappers covered to prevent them from drying out. Fold the wrapper as you would an envelope, keeping the filling tight in the middle.

avocado egg rolls

To ensure the egg rolls stay sealed, brush egg wash around the edges.

avocado egg rolls

At this point, you can either freeze the egg rolls, keeping them spaced apart, or fry immediately. I found that freezing the egg rolls does help keep the egg rolls sealed while frying, but they do take longer to cook.

avocado egg rolls

As expected, these avocado egg rolls were divine. The creamy avocado with the sweet corn encased in a crispy shell then dipped in a sweet chili sauce is just too good to be true. I haven't tried Cheesecake Factory's version, but after trying these, I know they're a sure winner!

avocado egg rolls

For more appetizer inspiration check out these Cajun beer battered fried pickles!


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Reader Interactions

Comments

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  1. Alanna

    March 31, 2014 at 6:28 pm

    These look completely epic! I wish a had a plate of them right now. 🙂

    Reply
    • cma0425

      March 31, 2014 at 11:29 pm

      It's incredibly easy to put together!

      Reply
  2. Cathy@LemonTreeDwelling

    April 04, 2014 at 6:29 pm

    I MUST make these!! I love them from Cheesecake Factory and would love to make my own....thanks so much for sharing at Saturday Night Fever! Pinning!

    Reply
    • cma0425

      April 04, 2014 at 8:18 pm

      They're incredibly easy to make too!

      Reply
  3. Glenn

    July 01, 2014 at 6:04 pm

    These look awesome, I'm definitely gonna make them for this Friday. Just one question: can I prepare them ahead of time then leave them un-fried for a few hours? (Overnight ideally, but I could swing 2-3 hours before the BBQ as well.) Any help would be appreciated.

    Can't wait to try them.

    Reply
    • cma0425

      July 02, 2014 at 12:43 am

      Yes you can absolutely prepare them ahead of them. I actually prefer to make these ahead of time, freeze them (leaving space in between the rolls so they don't stick together) and fry them the next day. No need to thaw them, just fry them straight out of the freezer.

      Hope they turn out great!

      Reply

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Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

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