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Avocado Egg Rolls

These avocado egg rolls taste just like the ones you’d order at a restaurant! Pair it with a sweet and tangy dipping sauce and appetizers are covered.

If you are avocado-obsessed like me, these will be a new favorite! It is the perfect blend of flavor. These are inspired by the avocado egg rolls on the menus at Cheesecake Factory and BJ’s.

If you would like to serve it with a dipping sauce, a sweet and tangy one compliments the egg rolls so well. I mixed mayonnaise, sour cream, lime juice, honey, chopped cilantro, and chili powder.


2 large ripe avocados, cubed
1/3 cup red onion, diced
1/3 cup sun dried tomatoes, diced
1/4 cup cream cheese
1 tablespoon cilantro, chopped
2 teaspoons diced chipotle peppers in adobo sauce
3/4 teaspoon salt, more to taste
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
egg roll wrappers
vegetable oil for frying


In a large bowl, add the diced avocado. Mash some pieces but also leave some chunks.
To the avocado, add the red onion, sun dried tomatoes, cream cheese, cilantro, chipotle peppers, and spices. Give it a gentle mix.
Grab an egg roll wrapper. Add filling on the side closest to you, about 2 tablespoons. Roll over the filling to cover and then fold the sides over towards the center. Brush all the edges with water and finish rolling. Seal tightly. Repeat until there is no more filling.
Heat vegetable oil in a shallow pan until very hot (350°F). Drop the egg rolls in and let the first side get golden brown before flipping over. Allow the other side to get golden brown. Remove from the oil and transfer to a paper towel to drain any excess oil.
Serve with a dipping sauce and enjoy!

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