Vegan Avocado Egg Rolls

Vegan Avocado Egg Rolls

Crispy fried wrappers packed with creamy avocado, sweet peppers, and tangy sauce.

Total 30 min Makes 8 egg rolls Calories 220/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat, Soy

These crunchy egg rolls hide a creamy avocado and vegetable filling spiked with sun-dried tomatoes and scallions. Fried until golden and crackly, they pair well with a sweet-tangy dipping sauce for an appetizer that works for parties or casual snacking.

Ingredients

  • 3 ripe avocados, diced
  • 2 tablespoons lime juice
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 3 tablespoons scallions, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 vegan egg roll wrappers
  • 2 cups vegetable oil, for frying
  • 1/2 cup sweet chili dipping sauce

Method

  1. In a medium bowl, gently mash the diced avocado with the lime juice, leaving some chunks for texture.

  2. Fold in the sun-dried tomatoes, scallions, cilantro, salt, and pepper until evenly combined.

  3. Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 3 tablespoons of the avocado filling onto the center.

  4. Fold the bottom corner over the filling, then fold in the sides, dab the top corner with water, and roll tightly to seal. Repeat with remaining wrappers and filling.

  5. Pour the vegetable oil into a 9-inch skillet or heavy pot to a depth of 1 1/2 inches and heat to 350°F.

  6. Fry the egg rolls in batches of 3 to 4, turning occasionally, until golden brown and crisp on all sides, 3 to 4 minutes per batch.

  7. Transfer fried egg rolls to a paper towel-lined plate to drain excess oil.

  8. Let cool slightly, then slice in half on a diagonal and serve warm with sweet chili dipping sauce.

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    Vegan Avocado Egg Rolls

    These crunchy egg rolls hide a creamy avocado and vegetable filling spiked with sun-dried tomatoes and scallions. Fried until golden and crackly, they pair well with a sweet-tangy dipping sauce for an appetizer that works for parties or casual snacking.

    30 min 8 egg rolls 220 cal

    Ingredients

    • 3 ripe avocados, diced
    • 2 tablespoons lime juice
    • 1/4 cup sun-dried tomatoes, finely chopped
    • 3 tablespoons scallions, thinly sliced
    • 2 tablespoons fresh cilantro, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 8 vegan egg roll wrappers
    • 2 cups vegetable oil, for frying
    • 1/2 cup sweet chili dipping sauce

    Method

    1. 1

      In a medium bowl, gently mash the diced avocado with the lime juice, leaving some chunks for texture.

    2. 2

      Fold in the sun-dried tomatoes, scallions, cilantro, salt, and pepper until evenly combined.

    3. 3

      Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 3 tablespoons of the avocado filling onto the center.

    4. 4

      Fold the bottom corner over the filling, then fold in the sides, dab the top corner with water, and roll tightly to seal. Repeat with remaining wrappers and filling.

    5. 5

      Pour the vegetable oil into a 9-inch skillet or heavy pot to a depth of 1 1/2 inches and heat to 350°F.

    6. 6

      Fry the egg rolls in batches of 3 to 4, turning occasionally, until golden brown and crisp on all sides, 3 to 4 minutes per batch.

    7. 7

      Transfer fried egg rolls to a paper towel-lined plate to drain excess oil.

    8. 8

      Let cool slightly, then slice in half on a diagonal and serve warm with sweet chili dipping sauce.