• Prep Time: 10 min
  • Cooking Time: 5 min
  • Serves: 4

Avocado Egg Rolls

  • Recipe Submitted by on

 Ingredients List

  • Avocado Egg Rolls
  • 1 Large Fresh California Avocado
  • 1 Tbs cilantro, chopped fine
  • 1 Tbs red onion, chopped fine
  • 1 Tbs roasted red peppers, chopped fine
  • 4-5 grape tomatoes, quartered
  • 1/4 tsp garlic salt
  • 4 egg roll wrappers
  • 1 egg
  • Oil for frying
  • Avocado Ranch Dipping Sauce
  • 1 cup sour cream
  • 1 fresh California avocado
  • 2 Tbsp fresh lime juice
  • 1 tsp minced garlic
  • 2 tsp dried parsley
  • 1/2 tsp dried dill weed
  • 2 tsp chopped fresh chives
  • 1/2 tsp onion powder
  • 1 Tbs fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • 4 Tbs milk


Preheat oil for frying to 375 degrees
Chunk Fresh California Avocado up into pieces and put into a medium sized bowl.
Add chopped cilantro, red onion, roasted red peppers, and the grape tomatoes, and season with garlic salt.
Stir gently, so the avocado stays in chunks
Lay out the four egg roll wrappers
Divide the filling between the four.
Take the egg and crack it into a small bowl, and whisk it with a fork.
Use a pastry brush to brush egg over the edges of the egg roll wrappers, then wrap. The package usually gives a picture demonstration for how to roll egg rolls if you are unsure.
Fry in the heated oil for 3-4 minutes until golden brown.
Serve with creamy avocado ranch dressing

Creamy Avocado Ranch
Put all the ingredients into a food processor or blender, and blend/process until smooth. It makes more than you need for the egg rolls, so store some in an airtight container for up to a week to use on salads or a dip for fresh veggies etc.

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