Avocado Egg Rolls


20 minutes

Serving Size:

12 rolls


Roll Filling:

Oil for frying

4 avocados halved, pit removed, flesh scooped out

4-5 Tbsp sun-dried tomatoes, diced

1/4 cup red onion, finely diced

2 Tbsp cilantro, chopped

1 clove garlic, finely minced

Juice of 2 limes

salt and pepper to taste

Egg roll wrappers


1/2 cup cilantro, chopped

1/4 cup honey

1 1/2 Tbsp apple cider vinegar

1 clove garlic, chopped

1/2 Tbsp olive oil

Juice of 2 limes

pinch of turmeric

salt and pepper to taste


Heat vegetable oil in large skillet or dutch oven over medium high heat. Line a plate with paper towels. Set aside.

In a bowl, mash 2 of the avocados, dicing the last avocado into small pieces. Stir in lime juice, cilantro, sun dried tomato, red onion, garlic and salt and pepper.

Place 2 Tbsp avocado mixture in the lower center of an egg roll wrapper. Bring the bottom edge of the wrapper tightly over the filing, fold in the sides, and roll up until the top of the wrapper is reached. Wet fingers in some water and seal edges of egg rolls. Repeat with remaining filling and egg roll wrappers.

When the oil is 375 degrees F, working in batches of 3-4, add egg rolls to hot oil, frying until golden brown on all sides, about 2-3 minutes. Place on plate. to let oil drain out.

Add all sauce ingredients to a blender or food processor and pulse until smooth.