Avocado Egg Rolls with Sweet Chili Sauce



  • 10 egg roll wrappers

  • 3 avocados peeled and pitted

  • 1 roma tomato diced

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • Vegetable oil for frying


  • 4 tablespoons sriracha

  • 2 tablespoons white sugar

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil


  1. Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients.

  2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all wrappers.

  3. Add vegetable oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat, then add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain.

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