Avocado Egg Rolls
Are you a fan of the avocado? I know my wife and I are big fans, and we typically buy a handful of them on a weekly basis. Some times however those darn, and delicious avocados tend to get a bit too soft, and if you are like me, I am just not a fan of really soft avocados. I was not going to let those avocados get soft on me this time around, and that when I decided to make an attempt at stuffing them inside of egg roll wrappers and see if they would turnout. Whoa! I love me some egg rolls, but now I really, really love them, especially avocado egg rolls!
It doesn’t get any simpler to make as well. Think of making a great guacamole and stuffing them inside of an egg roll wrapper.
Let’s get started.
Ingredients:
- 2 whole avocados, sliced, peeled and seed removed
- 1 whole roma tomato, pulp removed, diced
- 1 whole shallot, minced
- 1 clove of garlic, minced
- 1 whole jalapeno pepper, seeded and diced
- 1/2 lime, juiced
- 1/4 cup fresh cilantro, chopped
- salt, to taste
- 3/4 cup of shredded cheese
- 6 egg roll wrappers
- 1 egg, beaten
- Salsa, optional
- Sour cream, optional
- 2 cups of canola oil
Start by adding the avocado to a mixing bowl, along with the tomato, jalapeno pepper, cilantro, lime juice, shallot, garlic, and salt. Mix well, however I like to keep mine on the chunkier side.
Next, add the oil to a saute pan. Heat to medium heat. While the oil heats up, lets make the egg rolls.
Divide your guacamole into three parts. Take your egg roll wrapper and add one part of the guacamole to the bottom center of the wrapper. Then top with some of the shredded cheese. I like to keep one of the points of the wrapper facing me like a diamond pattern. See the link for how to fold an egg roll.
When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling. Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat the rolling process. Yes, it is a double wrap. I find that if you do not double wrap that there is a big risk of the egg roll to burst. You do not want that. Repeat with the other two egg rolls.
If you have any more mixture, dip with a chip and enjoy.
Add the egg rolls to the oil, and cook until all sides are crisp. This should take about 5 minutes. Turn the egg rolls along the way.
When the avocado egg rolls are nice and golden crisp, remove and place in a paper lined strainer to remove any excess oil.
Get your serving plate out and add some sour cream, salsa, and any lime wedges should you desire. Dig in.
My wife was blown away by these things. Love guacamole? Well, your world will change when you try these avocado egg rolls. Hope you enjoy!
Avocado Egg Rolls
Ingredients
- 2 whole avocados sliced, peeled and seed removed
- 1 whole roma tomato pulp removed, diced
- 1 whole shallot minced
- 1 clove of garlic minced
- 1 whole jalapeno pepper seeded and diced
- 1/2 lime juiced
- 1/4 cup fresh cilantro chopped
- salt to taste
- 3/4 cup of shredded cheese
- 6 egg roll wrappers
- 1 egg beaten
- Salsa optional
- Sour cream optional
- 2 cups of canola oil
Instructions
- Start by adding the avocado to a mixing bowl, along with the tomato, cilantro, jalapeno, lime juice, shallot, garlic, and salt. Mix well, however I like to keep mine on the chunkier side.
- Next, add the oil to a saute pan. Heat to medium heat. While the oil heats up, lets make the egg rolls.
- Divide your guacamole into three parts. Take your egg roll wrapper and add one part of the guacamole to the bottom center of the wrapper. Then top with some of the shredded cheese. I like to keep one of the points of the wrapper facing me like a diamond pattern. See the link for how to fold an egg roll.
- When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling. Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat the rolling process. Yes, it is a double wrap. I find that if you do not double wrap that there is a big risk of the egg roll to burst. You do not want that. Repeat with the other two egg rolls.
- If you have any more mixture, dip with a chip and enjoy.
- Add the egg rolls to the oil, and cook until all sides are crisp. This should take about 5 minutes. Turn the egg rolls along the way.
- When the avocado egg rolls are nice and golden crisp, remove and place in a paper lined strainer to remove any excess oil.
- Get your serving plate out and add some sour cream, salsa, and any lime wedges should you desire. Dig in.
