Description
Avocado Egg Rolls with Sweet Chili Sauce
These crispy Avocado Egg Rolls are perfect as an appetizer or a crowd-pleasing party dish! With ripe avocados, diced tomatoes, and a flavorful sweet chili dipping sauce, each bite brings a burst of creamy goodness. They’re easy to make, fun to eat, and guaranteed to impress your guests. Whether you fry them up or bake them for a healthier option, these rolls are a must-try for avocado lovers!
10 egg roll wrappers
3 ripe avocados, peeled and pitted
1 roma tomato, diced
1/2 tsp table salt
1/4 tsp ground black pepper
Oil for frying
Sweet Chili Sauce:
4 tbsp sriracha
2 tbsp white sugar
1 tbsp rice vinegar
1 tbsp toasted sesame oil
Directions:
1. Mash avocado and mix with tomato, salt, and pepper.
2. Wrap egg rolls and fry until golden brown.
3. Serve with chili sauce.
Prep Time: 20 mins
Kcal: 380 per serving
Step-by-Step Guide
1. Prepare the Filling: In a medium bowl, gently mash the 3 ripe avocados with a fork until mostly smooth but with some small chunks remaining. Fold in the diced roma tomato, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Assemble the Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Place about 2-3 tablespoons of the avocado filling just below the center. Fold the bottom corner tightly over the filling, then fold in the left and right corners. Moisten the top corner with a little water using your finger, then roll the bundle up tightly to seal.
3. Make the Sauce: While assembling, combine 4 tbsp sriracha, 2 tbsp white sugar, 1 tbsp rice vinegar, and 1 tbsp toasted sesame oil in a small bowl. Whisk until the sugar is fully dissolved.
4. Cook the Rolls: For frying, heat 2-3 inches of oil in a heavy pot to 350°F (175°C). Fry rolls in batches for 2-3 minutes, turning occasionally, until golden brown and crisp. Drain on a wire rack over paper towels. For baking, preheat oven to 400°F (200°C), brush rolls lightly with oil, and bake for 15-20 minutes, flipping halfway, until crisp.
Serving Suggestions
Serve these egg rolls immediately while hot and crispy. Arrange them on a platter with the sweet chili sauce in a bowl for dipping. For a vibrant presentation, garnish with chopped cilantro or thinly sliced green onions. They pair wonderfully with a light Asian-inspired slaw, a cucumber salad, or as a standout starter before a main course like grilled chicken or fish tacos.
How-to Summary
Mash avocado with tomato and seasoning. Spoon filling onto egg roll wrappers, fold, and seal. Whisk sriracha, sugar, vinegar, and sesame oil for the dipping sauce. Fry in hot oil until golden, or bake until crisp. Serve immediately with the sauce.
Frequently Asked Questions
Can I make these ahead of time? You can prepare the filling and assemble the rolls up to 4 hours in advance. Keep them covered with a damp cloth in the fridge to prevent the wrappers from drying out. Cook just before serving.
Can I bake instead of fry? Absolutely. Baking is a great healthier alternative. Brush the rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crisp.
How do I store leftovers? Leftovers are best stored in an airtight container in the refrigerator for up to 2 days. Re-crisp them in an air fryer or oven to restore texture, as microwaving will make them soggy.
What can I substitute for sriracha in the sauce? For a milder sauce, use sweet chili sauce as the base and add a dash of rice vinegar and sesame oil. For heat without the garlic flavor, a simple hot sauce can work.
The wrappers are tearing. What did I do wrong? Overfilling is the most common cause. Use about 2-3 tablespoons of filling per wrapper, and ensure your folding technique is firm but gentle to avoid punctures.
Common Mistakes to Avoid
- Using overripe, mushy avocados, which can make the filling too wet and difficult to wrap.
- Overfilling the wrappers, which leads to bursting during cooking.
- Not sealing the egg roll properly, allowing steam and oil inside which makes it soggy.
- Frying at too low a temperature, resulting in greasy, oil-logged rolls instead of crisp ones.
- Letting cooked rolls sit stacked or on a plate, which traps steam and causes sogginess. Always use a wire rack.
Conclusion
These Avocado Egg Rolls are a uniquely delicious twist on a classic appetizer, combining creamy avocado with a tangy, sweet, and spicy dipping sauce. Whether fried for ultimate indulgence or baked for a lighter touch, they are surprisingly simple to master. By following the step-by-step guide and avoiding common pitfalls, you can create an impressive, restaurant-quality snack that is sure to become a favorite for any gathering or cozy night in.