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+ servings

Avocado Egg Rolls

Avocado Egg Rolls: Creamy avocado inside an ultra crispy shell. Tastes like deep fried guacamole!
Course Appetizer
Cuisine American, Southwestern
Keyword copycat, Easy, Fried, vegan
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 8 Egg Rolls
Calories 205kcal
Author Krystle
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For the Avocado Egg Rolls

  • 1-2 Cups Vegetable Oil
  • 3 Avocados Halved
  • 1 Roma Tomato Diced
  • 1/4 Cup Sweet Onion Finely Diced
  • 2 Tablespoons Fresh Cilantro Roughly Chopped
  • Juice Of 1 Lime
  • Salt & Pepper To Taste
  • 8 Egg Roll Wrappers

For The Dipping Sauce

  • 3/4 Cup Fresh Cilantro Roughly Chopped
  • 1/3 Cup Sour Cream
  • 1 Jalapeno Pepper Seeded and Deveined
  • 2 Tablespoons Mayonnaise
  • 1 Clove Garlic Minced
  • Juice of 1 Lime
  • Salt and Pepper To Taste


  • In a medium bowl combine cilantro, sour cream, jalapeno, mayonnaise, garlic, and lime juice. Season with salt and pepper to taste.
  • In a large dutch oven heat oil over medium high heat.
  • In a large bowl mash avocados until smooth. Stir in lime juice, onion, and tomato. Fold in cilantro. Season with salt and pepper to taste.
  • Lay out egg roll wrappers. Spread with avocado mixture. Then, bring the bottom edge of the wrapper over the filling, being sure to fold in the sides. Roll until you reach the top of the wrapper. Then dip your finger in water, and trace around the edges, pressing as you go.
  • Repeat for remaining 7 egg rolls.
  • Fry a few at a time for 2-3 minutes ,or until golden brown and crispy. Do not over crowd the pan.
  • Drain on paper towels.


Calories: 205kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 111mg | Potassium: 421mg | Fiber: 5g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 11.5mg | Calcium: 26mg | Iron: 0.9mg
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