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/cornstarch mixture, and trace around the edge and sides 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 a wire rack.
Notes
ingredient Notes
Avocado: I like using Haas avocados as they're creamy and full of flavor. They will be dark green and almost black in color when ripe. They should yield when you squeeze them but not feel mushy.
Lime: Roll on the counter and microwave for 10-20 seconds to release as much juice as possible.
Tomatoes: I like using Roma as they hold their shape well. Remove the seeds to avoid an overly water filling.
Krystle's Tips
Cover Your Wrappers: I like to cover mine with a damp paper towel so they don't dry out or split.
Work in small batches: Cook just a few at a time. If you cook too many at once the oil temp will drop leading to a greasy end result.
Also be sure to bring the oil back to temp between batches.
Cool on a wire rack: It allows air to circulate unlike paper towels which can trap steam. This helps keep them crispy all the way around.
Learn From The Mistakes We Made When Recipe Testing
Burst Seams: Make sure they are rolled snuggly as air pockets can trap steam. Make sure to seal all sides with cornstarch slurry too.
Wrappers Tearing: Don't overfill them and keep them covered so they don't dry out.
