Avocado Egg Rolls Recipe

Name: Avocado Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Egg Rolls; 1/2 cup red onion, minced; 2 roma tomatoes, diced small; 7.5 ounces black beans (1/2 can); 3/4 cup loosely packed cilantro, stems removed and minced; 3 avocados, diced into medium sized chunks; 1 lime, zested and juiced; 2 teaspoons salt; 1 egg; 2 tablespoons water; 8 egg roll wrappers; For the Cilantro Lime Crema; 1/2 cup sour cream; 1/2 cup non fat greek yogurt; 3/4 cup cilantro; 2 limes, juiced; salt and pepper to taste

Servings: persons

For the Egg Rolls
1/2 cup red onion, minced
2 roma tomatoes, diced small
7.5 ounces black beans (1/2 can)
3/4 cup loosely packed cilantro, stems removed and minced
3 avocados, diced into medium sized chunks
1 lime, zested and juiced
2 teaspoons salt
1 egg
2 tablespoons water
8 egg roll wrappers
For the Cilantro Lime Crema
1/2 cup sour cream
1/2 cup non fat greek yogurt
3/4 cup cilantro
2 limes, juiced
salt and pepper to taste

1
Mix together the onions, tomatoes, beans, cilantro, avocados, lime juice, and salt. Try to keep it chunky. You don't want the avocado to break down too much and get too smooth.
2
Add the water and egg together and beat until smooth to create an egg wash. Using your fingers or a brush, place the egg wash along all four sides of the egg roll wrapper. Put approximately 2 tablespoons of filling diagonally across the middle of the wrapper. Fold the long side over the filling so that it is covered half way. Tuck in both short sides so that everything is covered before rolling it all the way into an egg roll shape. Make sure to go over all of the seams with egg wash so that everything is sealed tightly stays together when frying.
3
Heat enough oil in a large dutch oven so that when the egg rolls are placed in, they are covered about 2/3 of the way. With the heat on medium-low to medium, fry the egg rolls for 7-9 minutes until a deep golden brown. Make sure to turn and spoon oil over the top of the egg rolls so all sides are evenly cooked.
4
You will likely have to fry in batches so as not to over-crowd the fryer. Heat the oven to 200 degrees and as egg rolls come out of the fryer, put them in the oven so they'll stay warm while the rest are cooking.
5
To make the lime crema, put all of the ingredients into a blender and blend until smooth.
6
Serve immediately with avocado egg rolls with the sauce as an appetizer or with rice and beans to make a full meal.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Egg Rolls, 1/2 cup red onion, minced, 2 roma tomatoes, diced small, 7.5 ounces black beans (1/2 can), and more.

Yes, Avocado Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Avocado Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions