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These avocado egg rolls are fried to crispy perfection and served with a tasty sweet chili sauce. This recipe is vegetarian and a crowd favorite for party appetizers.
Ingredients
- 10 egg roll wrappers
- 3 avocados, peeled and pitted
- 1 roma tomato, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- canola oil, for frying
- 4 tablespoons sriracha
- 2 tablespoons white sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
For the sweet chili sauce:
Instructions
- Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling.
- Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
- Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. 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. Slice each egg roll diagonally.
- Combine sauce ingredients in a small bowl. Mix well. Serve with sliced avocado egg rolls.
