brunch/dinner/recipes/starters/Vegetarian Recipes

Crispy Avocado Egg Rolls

Posted August 3, 2016 by Stephanie

crispy avocado rolls -

I’m the kind of person that gets food traumatized pretty easily. I once had an incident with injera bread and I haven’t touched it since. So really, my continuing love of avocados is kind of a testament, considering our bloody history. It’s a not-so-long story that ended with trip to urgent care – I will forever had the scar on my hand to remind me about the time I filleted (the doctor’s words) myself while opening up an avocado.

crispy avocado rolls -

It’s okay though. Even though they hurt me, me and avocados are are going to stick together through thick and thin, good and bad, pleasure and pain. After all, how can I fault them? They might just be my perfect fruit. They’re so versatile – you can use them in breakfast bowls, cake, or, even a crispy egg roll!

crispy avocado rolls -

I kept saying to Mike, as we ate these, that they tasted almost meaty. I absolutely loved the creamy heft of the avocados contrasted with the thin crispy crunch of the wrappers. Then again, how can anything taste bad when it’s rolled up and deep fried. Maybe I should give injera bread another try – this time deep fried?! Okay, no. I just google image searched injera and I definitely can’t do it. Not even deep fried.

What I can do is another batch of these crispy avo egg rolls. So good!
xoxo steph

crispy avocado rolls -

Crispy Avocado Egg Roll Recipe
makes 10-12 egg rolls

  • 1 ripe avocado, lightly mashed
  • 1-2 tablespoons finely diced red onion
  • 1-2 tablespoons chopped cilantro
  • 1-2 tablespoons sliced green onions
  • 1/2 jalapeño, diced
  • 1 tablespoon fresh lime juice
  • salt and freshly ground pepper
  • 10-12 sheets egg roll paper
  • oil to deep fry (I like grapeseed or canola)
  • sour cream and salsa, if desired

Mix together the avocado, onion, cilantro, green onion, jalapeño, and lime juice. Taste and season with salt and pepper, adjusting as needed.

Take a wrapper and place it in front of you like a diamond. Make sure the other wrappers are covered with a damp paper towel so they don’t dry out. Spread out 1 tablespoon of filling not quite in the middle of the wrapper. Fold the corner closest to you up and towards the corner farthest away from you. Pinch to make sure the wrapper is tight around the filling. Fold in the two sides to where it meets the filling. Try to keep the sides straight. Pinch and roll tightly. Lightly dampened the last corner with a bit of egg before rolling up all the way. Roll all of the rolls before deep frying.

Fill a deep sided pot (I really like this one) with several inches of oil (enough for the spring rolls to float). Heat the oil over medium to medium-high heat until it reaches 350°F. Gently add your spring rolls, being careful not to overcrowd. It’s best to deep-fry in batches. The rolls should bubble immediately when they hit the hot oil. If they don’t, your oil isn’t hot enough. Fry until the skins turn golden brown and crisp, about 3-4 minutes. Remove the rolls and drain on paper towels. These rolls stay hot for quite some time so be careful when you bite into one!

Serve with salsa and sour cream, if desired.

crispy avocado rolls -

crispy avocado rolls -
crispy avocado rolls -
crispy avocado rolls -


  1. I still don’t know how I feel about warm avocado – but these look delicious. I totally know what you mean by those food traumas, I once ate “baked goats cheese” straight from the oven and it was this rather old cheese you know, and the flavour was so strong that I lost my voice. I don’t know how that happened either. I was rather young and NEVER wanted to eat goats cheese again… But now I love it. So I say, why not try that injera bread again? ;)

  2. oh no how did the injera bread hurt you!!

  3. todd wagner says:

    Most of my trauma comes from drinks (hehe), but I’d drink just about anything if I could pair it with these crispy little bundles of avocado amazingness!

  4. Jill says:

    I did a “fillet” job on my palm as well– pitting an avocado a few years back. The ER tech had the nerve to tell me that I wasn’t supposed to pit them that way. To add insult to injury, the person who makes sure you pay before leaving the ER handed me the pen to sign my life away straight to my still bloodied, freshly stitched hand without blinking an eye. Dolt!

    I’ll never learn. I still pit ’em that way!, just not with a freshly sharpened blade anymore.!

  5. Jill says:

    BTW—- I ‘m making these mañana !!

  6. Foodiemarvel says:

    Looks SO GOOD!! There’s a chain that does these (avocado roll) ~ a pizza one ~ and I have been wanting to try to see if I can replicate them. I came across your blog! Love the pics and the recipes!!! For the other comment about goat cheese… I wish I liked it. It always looks so delicious, but I just can’t stand the flavor. Anyway, cheers!

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