avocado eggroll

This recipe is my reconstitution of their avocado egg rolls using as few ingredients as possible. all you need are packages of egg rolls, avocados, tomatoes and oil for frying. I have also included one of my favorite sauces to date. a red sriracha sauce that is both spicy and sweet with a sticky texture.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Yield: 5 servings

INGREDIENTS Of Avocado Egg Rolls With Sweet Chili Sauce

  • 10 egg roll wrappers
  • 3 avocados peeled and pitted
  • 1 roma tomato diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • oil for frying

For the sweet chili sauce:

  • 4 tablespoons sriracha
  • 2 tablespoons white sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil

Also Read: Rosemary Potato Wedges for the Air Fryer

INSTRUCTIONS Of Avocado Egg Rolls With Sweet Chili Sauce

  1. Add avocados, tomato, salt and pepper to a large bowl. Mash the avocados to a thick consistency and stir to combine the ingredients.
  2. This will become the egg filling. Arrange the egg roll wrappers and a small bowl of water.
  3. Distribute the egg filling in the packages, picking them up in the bottom third of each package.
  4. Taking one package at a time, use a finger to brush the water along its four edges. Fold a corner on the filling, then on the sides, then roll it. Roll the last fold with more water to seal.
  5. Repeat for all other packaging. Add the canola oil to a large saucepan until the oil is about 2 inches deep. Turn the burner over medium heat.
  6. When the oil temperature reaches 350 F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain
  7. Cut each egg roll diagonally. Combine all the ingredients for the sauce in a seperate bowl. Mix well.
  8. Serve with rolls of sliced ​​avocado eggs.

 

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