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Avocado Egg Rolls with Dipping Sauce Recipe
Ash Tyrrell

Avocado Egg Rolls with Dipping Sauce Recipe

After making these avocado egg rolls 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.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Allow the egg rolls to rest briefly after frying. This helps the filling set and prevents burns. Serve warm with dipping sauce.

Notes

  • 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.