Paid Post

Avocado Egg Rolls

Open up a buttery-smooth avocado from Chile to make these delicious egg rolls!

Avocado Egg Rolls


Egg Rolls

2 Chilean Avocados

11⁄2 cups thinly shredded green cabbage

3⁄4 cup small diced mango

2 tablespoons lime juice

1 teaspoon salt

Pinch of cayenne

18–20 egg roll wrappers

Vegetable oil, for frying

Dipping Sauce

1 habanero, seeded

1⁄2 cup sweet chili sauce

2 tablespoons lime juice


1. Egg rolls: Cut avocados in half, remove pit and peel, then dice. Place in a bowl. Add cabbage, mango, lime juice, salt, and cayenne. Gently toss to combine.

2. On a cutting board, position egg roll wrappers so they look like a diamond. At the bottom of the diamond, layout a few spoonfuls of avocado mixture. Starting at the bottom, roll up the wrapper, covering the filling. At the halfway point, fold in the right and left sides, then continue rolling. Wet the top corner with a bit of water to seal. (Keep egg rolls under a damp paper towel while rolling the rest.)

3. Heat approximately 3 inches of vegetable oil in a pot until it reaches 375F. Fry the egg rolls in small batches until they are golden brown, about 2–3 minutes. Drain on paper towels.

4. Dipping sauce: Blend all ingredients together. Pour into a small bowl.

5. Serve