Avocado Eggrolls
The best eggrolls are served golden, crisp and hot, and these are no exception. Plan on serving them immediately after frying, lest they lose their crispness. The filling can be made a few hours ahead of time--just be sure to spread a piece of plastic wrap directly on top of the avocado mixture to avoid browning. Oh, and one more thing-- Avocados take on a funny taste when over-mushed, so mush gently!
Recipe type: Appetizer
Serves: 8 large eggrolls
  • For the Eggrolls:
  • 5 large avocados
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon fine sea salt, or to taste
  • 1 tablespoon grated fresh ginger root
  • 2 scallions, chopped (1/4 cup minced red onion works too)
  • ¼ cup chopped cilantro
  • 8 eggroll wrappers
  • Small dish of water, to seal the wrappers
  • olive oil (not extra-virgin), avocado oil, or coconut oil to fill a medium pot (not nonstick) or dutch oven to 2 inches
  • Asian slaw and sweet chili dipping sauce for serving (recipes below)
  1. Cut each avocado in half and remove the seed. With a butter knife, score the inside of the avocado (kind of like tic-tac-toe), and scoop out the flesh with a spoon into a medium bowl. With a fork, gently mash the avocado together with the lime juice and salt, leaving some texture. Gently fold in the remaining ingredients until evenly combined.
  2. To fill the eggrolls, lay out one wrapper with a corner pointed toward you, and place ¼ cup of filling in the center. Fold the corner over the avocado mixture. Fold the left and right corners toward the center and roll. Dip a finger into the water, and trace it over the inside edge of the last corner, then seal it onto the eggroll.
  3. Fill a medium pot to 2 inches with oil, and heat over medium-high heat until hot. Test the heat of the oil by dropping a small piece of eggroll wrapper in. The oil should immediately bubble, and the wonton should float to the top. Working in batches of 2, gently lower in the eggrolls, and fry, turning occasionally, until golden brown, about 2 minutes. Remove the eggrolls to a paper towel lined plate to cool slightly before serving. Serve while hot with sweet chile dipping sauce.
Recipe by Spoon With Me at https://spoonwithme.com/avocado-eggrolls-with-asian-ginger-slaw-and-sweet-chile-lime-dipping-sauce/