Try this Avocado Egg Rolls recipe, or contribute your own.
- Carbohydrate 53.6942847916657 g
- Cholesterol 7.2 mg
- Fat 12.3003920833332 g
- Fiber 6.6996664879563 g
- Protein 9.58672812499944 g
- Saturated Fat 1.82010645833333 g
- Serving Size 1 1 Serving (157g)
- Sodium 498.245583333321 mg
- Sugar 46.9946183037094 g
- Trans Fat 1.05425802083328 g
- Calories 358 calories
Step-by-step
- Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
- Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
- Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
- Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
- Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
- Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
- Repeat with remaining egg roll wrappers until the avocado mixture is gone.
- Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
- Remove from oil to paper towels to drain.
- Cut at an angle and enjoy!
Ripe avocados supply the creamy texture that defines this preparation. Frying requires maintaining oil temperature precisely at 350 degrees Fahrenheit. A heavy-bottomed pot stabilizes thermal fluctuation during immersion. Submerging the cylinders two at a time prevents oil temperature from dropping drastically. Cooked rolls achieve a golden brown exterior within two to three minutes. Excess oil drains away rapidly on standard paper towels. Cutting the finished rolls diagonally exposes the pale green filling and creates clean presentation angles. Pair these rich fried rolls with bright, high-acid accompaniments to balance the substantial fat content. Cilantro-lime crema or a tamarind-chili dipping sauce cuts through the heavy mouthfeel effectively. Pickled red onions or a crisp jicama slaw provide contrasting crunch and acidity. Doubling the ingredient batch requires multiplying every component equally while frying in separate small batches. Storing assembled, un-fried rolls is not recommended because the high water content of the fruit causes rapid wrapper sogginess.
