There’s this moment every time I bite into an avocado egg roll that takes me right back to lazy Sunday afternoons with my big family crowded around the kitchen island. The crispy, golden wrapper gives way to warm, melting avocado and melty cheese, and seriously, it’s pure comfort. I remember first trying these at a tiny café with some friends, and honestly, the flavor combo caught me completely off guard—in the best way. If you’ve ever loved guacamole but wished you could just wrap that creamy goodness in something crunchy and portable, trust me, avocado egg rolls are about to become your new obsession. Plus, they’re surprisingly simple to whip up, even on those busy weeknights when you want something a little special but don’t have hours to spare.
What is avocado egg roll?
Think of avocado egg rolls as a crispy, golden hug around one of the creamiest, greenest fillings you can imagine. The name might make you think of fried breakfast egg rolls, but no—these are actually little parcels filled mainly with avocado, often paired with things like cheese, tomatoes, or even black beans, then wrapped in a thin flour wrapper and fried until perfectly crunchy. It’s essentially a mash-up of classic Asian egg rolls and a beloved Californian ingredient, the avocado. I like to think of them as the perfect snack-meets-appetizer that’s approachable and fun to share, whether you’re feeding friends or sneaking in a delicious, healthy bite yourself. The texture contrast is what really makes these special, and honestly, who doesn’t love a little crunch with their cream?
Why you’ll love this recipe?
What I love most about avocado egg rolls is how they cleverly combine so many wins in one bite. First off, the flavor. The richness of the avocado pairs beautifully with a burst of melted cheese and a kick of seasoning—it’s like a little party in your mouth every time. Then, there’s the crispy exterior, which is just so satisfying against the creamy center. Honestly, this balance is what keeps my kids asking for seconds—even my pickiest eaters can’t resist.
Another reason I’m so attached to this recipe is how effortlessly it fits into any busy schedule. You only need a handful of ingredients (mostly pantry staples), and the whole thing comes together in under 30 minutes. Compared to a lot of fried snacks, this one doesn’t feel too heavy or greasy either.
Budget-wise, avocado egg rolls are a lifesaver, especially when avocados are in season or on sale. They’re definitely more affordable than a lot of takeout options, and once you get the wrapping and frying down, you might find yourself making them weekly. Plus, they’re versatile—you can swap in different cheeses, add salsa on the side, or even sneak in some beans or corn for a little more texture and heartiness. If you’re into dishes like quesadillas or avocado toast, this one’s a nice twist that keeps things exciting without much extra effort.
How do I make avocado egg rolls?
Quick Overview
These avocado egg rolls come together in a few straightforward steps: chop and mix your filling, wrap it tightly in egg roll wrappers, then fry them to golden crunch perfection. It’s quick, and the frying step is what gives them that irresistible texture everyone raves about. Don’t worry if you’ve never folded egg rolls before—once you get the hang of it, it’s kind of fun and even a little therapeutic. Plus, frying them small batches ensures they come out just right every time.
Ingredients
For the Main Filling:
- 2 ripe avocados (the slightly firm kind, not mushy) – look for bright green and no brown spots
- ½ cup shredded mozzarella or Monterey Jack cheese – creamy and melts beautifully
- ¼ cup finely diced red bell pepper – adds a touch of sweetness and crunch
- 2 tablespoons diced green onions – for a mild, fresh bite
- 1 tablespoon fresh lime juice – keeps the avocado vibrant and zesty
- Salt and pepper to taste – don’t skip this! Even a touch of cayenne can add a fun kick
- Optional: 1 small jalapeño, finely chopped – for extra heat if you’re feeling bold
For Wrapping & Frying:
- 8-10 egg roll wrappers – found in the refrigerated section at many grocery stores
- Vegetable oil for frying – I prefer canola or peanut oil for a clean flavor and good heat tolerance
- 1 egg, beaten – helps seal the edges of the wrappers
For Dipping Sauce:
- ½ cup sour cream or Greek yogurt – creamy base
- Juice of 1 lime – brightens things up
- 1 tablespoon chopped cilantro – fresh herbaceous note
- Salt and pepper to taste
- Optional: 1 teaspoon hot sauce or a small pinch of chili powder for a little heat
Step-by-Step Instructions
Step 1: Preheat the Oil & Prepare a Workspace
Fill a heavy-bottomed skillet or deep frying pan with about 1-2 inches of vegetable oil. Heat it on medium-high until it reaches about 350°F (you’ll know it’s ready when a small piece of wrapper bubbles immediately but doesn’t burn). Meanwhile, set up a clean surface with egg roll wrappers, a bowl with your filling close by, and a small bowl of the beaten egg for sealing.
Step 2: Prepare the Filling
In a medium bowl, mash the avocados with lime juice, salt, and pepper until slightly chunky but mostly smooth. Fold in the shredded cheese, diced bell pepper, green onions, and jalapeño if you’re using it. You want the flavors to blend but still see little colorful bits for texture and visual appeal.
Step 3: Wrapping the Egg Rolls
Lay one egg roll wrapper on your surface in a diamond shape (one point facing you). Spoon about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners snugly. Brush a little beaten egg along the top edge and roll it up tightly. Sealing the edges with egg helps them stay together and get that nice crunchy finish. Repeat with remaining wrappers.
Step 4: Fry to Golden Perfection
Carefully place 2-3 egg rolls at a time into the hot oil, seam side down to seal them shut. Fry for about 2-3 minutes per side or until golden brown and perfectly crispy. Use tongs to turn them gently so they cook evenly and don’t tear. Drain on paper towels to soak up excess oil.
Step 5: Make the Dipping Sauce
While frying, stir together sour cream, lime juice, cilantro, salt, and pepper in a small bowl. Add hot sauce if you like things spicy! This cool, tangy dip is perfect against those warm, crunchy egg rolls.
Step 6: Serve Warm & Crispy
Serve avocado egg rolls immediately with your dipping sauce on the side. These babies are best eaten fresh while the shells are still crackly and the filling warm and creamy inside. I’m telling you, the contrast is unbeatable.
What to Serve It With
For Breakfast: Avocado egg rolls paired with a fresh cup of coffee or maybe a light herbal tea make a fantastic morning treat. They’re great alongside scrambled eggs or a simple fruit salad to balance the fried crispiness.
For Brunch: Dress them up with a sprinkle of chopped cilantro, a drizzle of chipotle mayo, and a side of fresh pico de gallo. Pair with a sparkling mimosa or fresh lemonade for a laid-back weekend vibe that feels a little fancy but totally effortless.
As an Appetizer or Snack: These are a hit at any gathering—set out a platter with dipping sauces like salsa verde, spicy aioli, or even guacamole for double avocado joy. They disappear fast, so having extras ready is a solid plan.
For Cozy Nights In: Nothing beats these crunchy rolls alongside a warm bowl of chili or a simple salad. They add a satisfying crunch and richness without feeling heavy like traditional fried snacks.
My family has this ritual where if we’re having movie night, these avocado egg rolls are a non-negotiable snack. They’re portable, not messy, and way more exciting than regular popcorn.
Top Tips for Perfecting Your Avocado Egg Rolls
Avocado Selection: Go for firm yet ripe avocados—you want them creamy without being mushy. Overripe avocados can make the filling soggy and harder to roll.
Filling Consistency: If your filling feels too wet (sometimes avocados or peppers release moisture), add more cheese or a pinch of breadcrumbs to help firm it up. You want it to stick together but still be creamy.
Wrapping Technique: Don’t overfill the wrappers, or they’ll burst when frying. I keep my filling portion consistent each time by using a tablespoon measure—helps avoid too much stuffing and frustration.
Oil Temperature: Oil that’s too hot will burn the wrapper before it cooks through, while too cool will make the rolls greasy. Use a thermometer if you have one, or test with a small piece of wrapper—it should bubble immediately but not blacken.
Batch Frying: Avoid overcrowding the pan. Fry in small batches for even crispiness and to keep the oil temperature stable.
Dipping Sauce Ideas: I experimented with Greek yogurt-based dips with garlic and lime, and it’s such a nice twist if you want something lighter. If you’re feeling adventurous, a mango salsa on the side adds sweet and spicy layers.
I learned the hard way not to prepare the rolls too far in advance—wrappers get soggy quickly. Fry them right before serving for that unbeatable crunch.
Storing and Reheating Tips
Room Temperature: If you want to eat them within a few hours, place the avocado egg rolls on a wire rack covered loosely with foil. This keeps the shells from steaming and getting soft.
Refrigerator Storage: Store cooked egg rolls in an airtight container lined with paper towels to absorb moisture. They’ll stay fresh for up to 2 days but lose a little crispiness, so reheat carefully.
Freezer Instructions: To freeze, wrap each egg roll tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Reheat straight from frozen in a hot oven or air fryer at 375°F for about 10-12 minutes until crispy again.
Glaze Timing Advice: If you like to add a drizzle or sauce, do it right before serving rather than before storing to keep the egg rolls crispy and fresh.
Frequently Asked Questions
Final Thoughts
These avocado egg rolls have truly become my go-to for quick, indulgent snacks that still feel homemade and wholesome. They’re a little crunchy miracle, combining my favorite creamy avocado with a perfect crispy shell—something that always brings smiles to the table. If you’re on the fence about frying, just give it a try once; the golden crunch is worth every careful flip. I’d also recommend trying a few variations with your favorite fillings or dipping sauces—this recipe begs for experimentation.
Can’t wait to hear how yours turns out! Don’t forget to share your favorite twists or questions in the comments—I love swapping kitchen stories and tips. Happy frying and snacking!
avocado egg rolls
Ingredients
Main Ingredients
- 12 ounces Hass avocados cubed, about 3 medium
- 1.5 each lime juice from 1 to 2 small limes
- 0.25 cup sundried tomatoes chopped, packed in oil and drained
- 0.67 cup red onion diced
- 0.33 cup cilantro chopped
- 1 teaspoon kosher salt
- black pepper freshly ground, to taste
- 10 each egg roll wrappers
- water small bowl for sealing wrappers
- olive or canola oil spray for coating
- 2 tablespoons mayonnaise
- 1 tablespoon sweet chili sauce
- sriracha a few dashes plus more to taste
Instructions
Preparation Steps
- In a medium bowl, combine cubed avocado, lime juice, sundried tomatoes, red onion, cilantro, kosher salt, and freshly ground black pepper. Gently toss together until combined.
- Lay out one egg roll wrapper on a clean surface with points facing top and bottom like a diamond shape.
- Spoon about 0.25 cup of the avocado mixture onto the bottom third of the wrapper.
- Dip your finger in a small bowl of water and run it along the edges of the wrapper to moisten for sealing.
- Fold the point nearest you over the filling, then fold the left and right corners toward the center. Roll tightly into a cylinder.
- Repeat the process with remaining wrappers and filling, then set aside.
- Spray all sides of each egg roll with olive or canola oil spray.
- Preheat the air fryer to 400°F. Cook egg rolls in batches for 6 minutes, turning halfway through, until golden and crispy.
- Meanwhile, mix mayonnaise, sweet chili sauce, and sriracha in a small bowl for dipping sauce.
Oven Baking Instructions
- Preheat oven to 400°F and spray a baking sheet with oil.
- Arrange egg rolls on the sheet and bake for 16 to 18 minutes, turning halfway through, until browned and crisp.
