Avocado Egg Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 tsp salt
- oil (for frying)
- 1 tbsp chopped cilantro
- 3 large ripe avocados sliced
- 1/4 cup sun dried tomatoes packed in olive oil. chopped
- egg roll wrappers
- water (for sealing edges of eggrolls)
- 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
Avocado Egg Rolls: A Crunchy Delight
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But I firmly believe that even amidst the chaos, we can still enjoy wholesome, flavorful food without spending hours in the kitchen. That's why I'm so excited to share this recipe for avocado egg rolls – a simple, elegant, and surprisingly satisfying dish that's perfect for a quick weeknight dinner or a fun weekend appetizer.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the assembly process is surprisingly straightforward, even for those of us who consider ourselves kitchen novices. The creamy avocado paired with the slightly tangy sun-dried tomatoes creates a flavor explosion that’s both refreshing and incredibly moreish. The crispy egg roll wrapper provides the perfect textural contrast, making each bite a delightful dance of textures and tastes.
Beyond its deliciousness, this recipe also boasts a remarkable versatility. You can easily adjust it to suit your preferences. Feel free to experiment with different fillings – perhaps add some shredded carrots for extra crunch, or some spicy peppers for a kick. The possibilities are truly endless. For a lighter option, bake the egg rolls instead of frying them. The resulting texture might be slightly different, but the flavour will still be just as captivating.
One of my favorite things about this recipe is how it effortlessly elevates a simple weeknight meal into something special. It’s the kind of dish that impresses guests without requiring hours of preparation. It’s the perfect recipe to show off your culinary skills without sacrificing precious family time.
I encourage you to try this recipe. It's quick, easy, delicious, and a great way to incorporate healthy ingredients into your family's diet. The combination of creamy avocado, tangy sun-dried tomatoes, and the satisfying crunch of the egg roll wrapper is truly irresistible. Trust me, your family will thank you for it!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the avocado mixture for a touch of heat.
- Add some crunch: Incorporate shredded carrots or finely chopped cabbage into the filling.
- Get creative with dips: Serve with your favorite dipping sauce, such as sweet chili sauce, sriracha mayo, or a simple sour cream and cilantro dip.
- Make it a meal: Serve the avocado egg rolls with a side of rice or a fresh salad for a complete and satisfying meal.
- Bake instead of fry: For a healthier option, bake the egg rolls at 400°F (200°C) for about 15-20 minutes, or until golden brown.
Make ahead tip: Prepare the avocado filling ahead of time and store it in an airtight container in the refrigerator. Assemble the egg rolls right before frying or baking.
I hope you enjoy this recipe as much as I do. Let me know in the comments how it turned out!
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!
