Ingredients
Scale
For the Egg Rolls:
- 3-4 ripe but firm avocados, diced
- ½ cup sun-dried tomatoes (oil-packed), drained and chopped
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 10-12 egg roll wrappers
- Oil for frying (vegetable, canola, or peanut oil)
For the Cilantro-Cashew Dipping Sauce:
- ½ cup raw cashews (soaked in hot water for 15 minutes, drained)
- 1 cup fresh cilantro leaves (packed)
- 2 cloves garlic
- 2 tablespoons honey (or agave for vegan)
- 3 tablespoons fresh lime juice
- 1 small jalapeño, seeded (optional)
- ¼ cup water
- ¼ teaspoon salt
- 2-3 tablespoons olive oil
Instructions
- Make Dipping Sauce: Soak cashews in hot water for 15 minutes, then drain. In a blender or food processor, combine soaked cashews, cilantro, garlic, honey, lime juice, jalapeño (if using), water, and salt. Blend until smooth, adding olive oil while blending. Add more water if needed for desired consistency. Refrigerate until serving.
- Prepare Filling: In a large bowl, gently combine diced avocados, chopped sun-dried tomatoes, diced red onion, cilantro, lime juice, garlic powder, salt, and pepper. Mix gently to avoid mashing the avocados—you want distinct pieces.
- Prepare Egg Roll Station: Set up your work area with egg roll wrappers, the filling, and a small bowl of water for sealing.
- Fill Egg Rolls: Place one wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 2-3 tablespoons of filling in the center, forming a horizontal line. Fold the bottom corner up over the filling, then fold in the side corners. Roll tightly toward the top corner, using water to seal the final edge. Press to seal well. Repeat with remaining wrappers and filling.
- Heat Oil: In a large, deep skillet or wok, heat about 2 inches of oil to 350-375°F. Use a thermometer to check temperature—oil must be hot enough or egg rolls will be greasy.
- Fry Egg Rolls: Working in batches of 2-3 to avoid crowding, carefully place egg rolls in hot oil. Fry for 2-3 minutes per side until golden brown and crispy. Use tongs or a slotted spoon to turn and remove.
- Drain: Transfer fried egg rolls to paper towels or a wire rack to drain excess oil.
- Serve: Slice each egg roll in half diagonally for pretty presentation. Serve immediately while hot and crispy with cilantro-cashew dipping sauce.
Notes
- Use ripe but firm avocados—too soft and they’ll be mushy; too hard and they won’t be creamy.
- Don’t overfill egg rolls or they’ll burst during frying.
- Seal edges well with water to prevent opening during cooking.
- Oil temperature is crucial—too cool makes greasy egg rolls; too hot burns them.
- For baked version: brush with oil and bake at 425°F for 15-20 minutes, turning halfway.
- Egg rolls are best served immediately while crispy.
- Store filling and wrappers separately if making ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying (or Baking)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 egg rolls with sauce
- Calories: 385
- Sugar: 6g
- Sodium: 485mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 5mg