Avocado Eggrolls Recipe

You may have noticed that my healthier recipes have come to a halt lately. That is not because I have taken a break from dieting at all it is just because you are getting to see some of the food I've been eating over the weekends when I don't diet or dishes that I have served for special occasions or to guests over this summer. I will try my best to put up some more of those healthier recipes once again soon for those of you who would like them.  

I have always loved some guacamole. I serve it with chips. I've made a version that I topped a salad with on the side of a pan seared salmon and I wanted to try and do something interesting and different this time with a very simple guacamole. This is what came to mind and it was really so delicious.

I think this would make a great appetizer for any meal and would also be a great addition to a party table. P.S. they take less then 20 minutes to prepare from start to finish. The real work is the actual frying. 

These were a huge hit here and I sent some home with my sister who had been visiting for the day. When you get texts from everyone saying how great something is, asking for the recipe etc. you know you are on to something good!
The dipping sauce makes a huge impact on this dish since it adds that flavor and zest these egg rolls need. My goal is to create my own next time instead of using the store bought stuff straight from the jar, seen here. 

Avocado Eggrolls:


Frozen Large Square Egg roll Wrappers
2 Large Ripe Avocados
1 Large Red Onion, Chopped
1 Teaspoon Lemon Juice
Salt and Pepper to taste

Enough Vegetable Oil to Deep Fry

China Mehadrin Sweet Chili Dipping Sauce


1. Cut open avocados remove the pit and scoop out the flesh from the skin. Throw out the skin and pits both. Put the avacado in a bowl and mash it to a guacamole like consistency. Chop up the red onion and add it to the avocado then add in the lemon juice, salt and pepper.

2. Defrost the egg roll wrappers about an hour in advance and separate the layers laying them out in a line on a parchment paper.

3. Spoon out 3-4 heaping tablespoons of the avocado mixture and lay it down the center of the wrapper. flattening it out a bit with the back of the spoon being sure it reaches the edges. Then roll the wrapper inwards from the top as tightly as possible. Seal it with wet fingers pressing it into place.

4. Heat vegetable oil in the bottom of a non stick skillet. When it begins to simmer and bubble, carefully place the egg rolls into the pan to fry. 2-3  should be fried at a time at the most to avoid overcrowding and burning. Stand over them and flip them every 3-4 minutes as they turn golden brown being sure to cook at every angle. When the wrappers are browned all over remove them to a paper towel lined plate.

5. Serve warm with the sweet dipping sauce on the side.

Hope this recipe is useful to you! Happy cooking!
Have you cooked one of my recipes and had it be successful?  Leave me a comment letting me know which one it was in the comments form below!
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