Avocado Egg Rolls
Avocado egg rolls and a creamy avocado ranch dipping sauce, these egg rolls have a crunchy wrapper and soft, creamy center, and oh so much flavor.
Servings: 4
Calories: 344kcal
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 344kcal | Carbohydrates: 20g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 348mg | Potassium: 654mg | Fiber: 7g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 17.7mg | Calcium: 107mg | Iron: 1.4mg