Avocado Egg Roll

Avocado Egg Roll
Recipe Type: Appetiser
Cuisine: Canadian
Author: Straight Outta My Kitchen
Upgrade your appetizer spread with this easy avocado egg rolls. This Avocado Egg Rolls Recipe is SO delicious and addicting. make right at home and it tastes a million times better too!
  • 680 g or 1 1/2 lbs red onions (chopped)
  • 45 millilitres or 3 tbs vegetable oil
  • 45 millilitres or 3 tbs garlic (finely chopped)
  • 300 milliliters or 1 1/4 cups lime juice
  • 150 g or 6 oz dried tomato packed in oils (chopped)
  • 100 millilitres or 1/3 cup fresh cilantro (chopped)
  • 23 millilitres or 1 1/2 tbs ground cumin
  • 23 millilitres or 1 1/2 tbs salt
  • 12 3 12 about 3 kg or 12 (about 6 lbs avocados, cut into 1/2” cubes)
  • 24 egg rolls wrappers (6”)
  1. Saute onion in oil until soft, about 5 minutes. Stir in garlic; cook for 1 minute. Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado. Cool to room temperature.
  2. For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the centre of the egg roll wrapper, leaving a 1″ border on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.Note: Egg rolls may be prepared to this point a few hours before service.
  3. For each serving: Deep-fry 2 egg rolls at 375ºF. until golden brown, about 3 minutes. Cut on the diagonal. Serve immediately.



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