Avocado Egg Rolls Recipe
Crispy, golden egg rolls filled with creamy avocado and tangy sun-dried tomatoes—these Avocado Egg Rolls are a total flavor bomb! Served with a vibrant, nutty tamarind cashew dipping sauce, they’re perfect for snacking, parties, or whenever you're craving something a little fancy.
Ingredients
- 1 Pack of Wei Chuan Spring Roll Shells
- 3 large avocados diced
- ¼ red onion finely diced
- 1 small bunch of cilantro minced
- 2 oz sun dried tomatoes finely diced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Egg Wash
- 1 egg
- 1 tablespoon water
Tamarind cashew dipping sauce
- 1 large bunch of cilantro
- ¼ cup of cashews
- 1 garlic clove
- 3 tablespoon tamarind concentrate
- 3 tablespoon honey
- 3-4 tablespoon oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a bowl, add avocados, red onion, cilantro, sun dried tomatoes, salt and black pepper. Give it a gentle mix until everything is combined.
- To assemble, place a Wei Chuan Spring Roll Shell on a dry board, angled so one of the corners is pointing down towards you. Take the bottom corner and fold it ⅓ of the way to the top of the egg roll wrapper.
- Place 2 heaping tablespoons of the avocado mixture on the folded wrapper. Fold the right corner of the egg roll wrapper towards the center, so it is on top of the avocado mixture. Do the same for the left side.
- Pinch the bottom of the egg roll wrapper while you begin tightly rolling the wrapper up until there is an inch of the spring roll wrapper remaining.
- Mix together the egg and water to make an egg wash and brush the egg wash on the top corner of the wrapper. Continue rolling to seal shut.
- Generously spray or brush oil onto all of the egg rolls and air fry at 400F for 4-5 minutes until golden and crispy, flipping halfway.
- To make the dipping sauce, add cilantro, cashews, garlic, tamarind concentrate, honey, oil, black pepper and salt into a blender. Blend until smooth. Enjoy immediately with the egg rolls.
Notes
Storage: These are best made fresh! Store egg roll filling in a separate airtight container in the fridge for up to 2 days. Store egg roll wrappers with a lightly damp paper towel in a Ziploc bag for up to 5 days. Assemble egg rolls and cook just before eating when possible.