After making these Avocado Egg Rolls with Dipping Sauce Recipe in my own kitchen, I instantly understood why they’re such a restaurant favorite. I loved how the crispy shell cracked open to reveal a creamy, fresh filling. The balance of flavors felt indulgent but still light.

When I dipped the first roll into the sauce, I knew I had to make these again. This recipe quickly became one of my go-to appetizers when I want something impressive but easy. You can also enjoy a similar Crockpot Honey Garlic Steak Bites Recipe for a savory main dish alongside these egg rolls.

Ingredients

Before jumping in, here’s a quick note: choosing fresh, quality ingredients makes a big difference in flavor and texture for this recipe.

Avocados – 3 large, ripe but firm (firm avocados hold their shape better and prevent soggy egg rolls)
Red onion – ¼ cup, finely diced (adds crunch and mild sharpness without overpowering the filling)
Fresh cilantro – 2 tablespoons, finely chopped (fresh herbs provide brightness that dried herbs can’t match)
Tomatoes – ½ cup, seeded and diced (removing seeds prevents excess moisture inside the rolls)
Fresh lime juice – 1 tablespoon (enhances flavor and keeps avocados from browning)
Salt – ½ teaspoon or to taste (balances the richness of the avocado)
Egg roll wrappers – 12 wrappers (fresh wrappers seal and fry more evenly)
Neutral oil – for frying (vegetable or canola oil works best for crisp results)

For the Dipping Sauce:
Mayonnaise – ½ cup (creates a creamy base for the sauce)
Sweet chili sauce – ¼ cup (adds sweetness and gentle heat)
Lime juice – 1 teaspoon (cuts through richness and brightens the sauce)

Note: This recipe yields approximately 12 egg rolls, serving about 4 people as an appetizer. If you love cheesy flavors, you might also try the Easy Cheesy Mushroom Recipe as a complementary side.

Variations

This recipe is flexible and easy to adapt depending on your preferences.

You can add finely chopped jalapeños for heat or mix in black beans for extra texture and protein. For a lighter flavor, swap cilantro with parsley. If you enjoy smoky notes, a pinch of cumin or smoked paprika works well. These egg rolls are naturally dairy-free, making them perfect for plant-based guests.

Cooking Time

Here’s a quick breakdown so you can plan ahead easily.

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Equipment You Need

Having everything ready makes the process smooth and stress-free.

Cutting board – for safe and even chopping
Sharp knife – ensures clean cuts without bruising ingredients
Mixing bowl – to combine the avocado filling gently
Small bowl – for sealing wrappers with water
Deep frying pan or pot – allows even frying
Tongs – for safely turning and removing egg rolls
Paper towels – absorb excess oil after frying

How to Make Avocado Egg Rolls Recipe?

This recipe comes together quickly once everything is prepped. Follow these simple steps for perfect results.

Preparing the Avocado Filling

Scoop the avocado flesh into a bowl and gently mash it, leaving some chunks. Add red onion, tomatoes, cilantro, lime juice, and salt. Mix lightly to keep the texture creamy but structured.

Assembling the Egg Rolls

Place a wrapper on a flat surface with one corner facing you. Spoon filling into the center, fold the bottom corner over it, then fold in the sides. Roll tightly and seal the edge with water.

Frying the Egg Rolls

Heat oil to medium-high until shimmering. Fry egg rolls in batches, turning occasionally, until golden brown on all sides. This usually takes about 2–3 minutes per batch.

Making the Dipping Sauce

Whisk mayonnaise, sweet chili sauce, and lime juice in a small bowl. Taste and adjust the balance if needed. Let the sauce chill slightly before serving.

Resting and Serving

Allow the egg rolls to rest briefly after frying. This helps the filling set and prevents burns. Serve warm with dipping sauce.

Additional Tips for Making This Recipe Better

After making these multiple times, I picked up a few helpful tricks that improve the final result.

I avoid over-mashing the avocado so the filling stays creamy, not mushy.
I always fry in small batches to maintain oil temperature.
I seal the wrappers tightly to keep oil out and filling inside.
I chill the sauce for 10 minutes—it tastes more balanced and refreshing.

How to Serve Avocado Egg Rolls Recipe?

Presentation matters, especially for appetizers.

Slice the egg rolls diagonally for a professional look. Arrange them on a platter with a bowl of dipping sauce in the center. Garnish with fresh cilantro or lime wedges for color. These pair beautifully with a light salad or fresh salsa.

Nutritional Information

Here’s a general nutritional overview per serving.

Calories: Approximately 320
Protein: About 5g
Carbohydrates: Around 28g
Fat: Roughly 22g

Make Ahead and Storage

These egg rolls are great for prepping ahead of time.

Make Ahead:
Assemble the egg rolls and refrigerate them covered for up to 4 hours before frying.

Storage:
Cooked egg rolls can be stored in an airtight container in the refrigerator for up to 2 days. Keep sauce separate.

Reheating:
Reheat in an oven or air fryer at 350°F until crispy. Avoid microwaving to prevent sogginess.

Why You’ll Love This Recipe?

Here’s why this recipe deserves a spot in your favorites list.

This dish combines creamy, crunchy, and tangy flavors in every bite.

It’s quick and easy to prepare with simple ingredients.
The recipe is versatile and customizable.
It’s naturally dairy-free and crowd-friendly.
The dipping sauce elevates the entire dish beautifully.

Ash Tyrrell