December 24, 2020

Avocado Egg Rolls with Chipotle Sauce

Avocado Egg Rolls with Chipotle Sauce are one of my family’s favorite appetizers. They are full of so much great, fresh flavor. And, the entire recipe can be made in less than a hour. I had some errands to run this afternoon, and wasn’t sure if I could cook these before it was too dark to take a nice picture. But, before I knew it, my eggrolls were completely done!

The Equipment You’ll Need

A Deep Fry Thermometer- I feel this is essential for making these eggrolls. Since, it’s very important to maintain a 370 degree oil temperature at all times.
A Dutch Oven- Deep frying in a good Staub or LeCreuset Dutch oven is the best! These pots really maintain a constant temperature, which will help you produce a non-greasy eggroll.
A Baking Sheet with a wire rack inside it- Don’t drain your eggrolls on paper towels. Do drain them on a rack, so they can let go of any oil trapped inside.

The Ingredients You’ll Need for Avocado Egg Rolls with Chipotle Sauce

Egg Roll Wrappers- I use Nasoya Egg Roll Wraps. They fry up perfectly, and have a handy rolling diagram inside the wrapper.
Avocados- Needless to say, the avocado should be ripe. But, it shouldn’t be mushy. I find it best to buy bright green and hard avocados, and let them ripen on the counter.
Cilantro- Use fresh cilantro, and wash it very well.
Vegetable Oil- I always deep fry in Crisco vegetable oil.
Chipotles Peppers in Adobo Sauce- These come in a can and can be found in the Hispanic section of your market. After I open the can, I keep the peppers in the freezer.

How I Made my Eggrolls

First, I combined all the filling ingredients in a large bowl.
Then, I rolled all the eggroll wrappers around the filling.
Next, I fried the eggrolls a few at a time.
Finally, I made the dipping sauce.

I plan on making these Avocado Egg Rolls with Chipotle Sauce for New Year’s Eve. If you love appetizers, I hope you’ll try these soon.

Avocado Egg Rolls with Chipotle Sauce

Fried egg rolls filled with avocados, tomatoes, onions, garlic, jalapenos, and cilantro.

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Prep Time 25

Cook Time 25

Total Time 50

Course Appetizer

Cuisine Tex-Mex

Servings eggrolls

Equipment

deep fry thermometer

Ingredients

1 avocado, cut in half inch pieces
1 plum tomato, seeded and diced
1 jalapeno, seeded and diced
2 tbsp. minced garlic
⅓ cup chopped cilantro leaves
2 tbsp. minced red onions
¼ tsp. each kosher salt and black pepper
2 tbsp. fresh lime juice
15 eggroll wrappers
2 cups vegetable oil
3 tbsp. chipotle peppers in adobo sauce, minced
½ cup mayonnaise

Instructions

In a mixing bowl, combine the avocado, onion, garlic, salt, pepper, jalapeno, tomato, lime juice, and cilantro.
Fill a Dutch oven, fitted with a deep fry thermometer, with one inch of oil. Heat the oil to 370 degrees.
Lay an eggroll wrapper out, so that it's diamond shaped, and put a couple of tablespoons of the filling slightly below the middle of the wrapper. Moisten all four points of the wrapper with water. Pull the bottom corner of the wrapper over the filling, and then turn in the sides, pressing down to seal. Then roll up the eggroll, pressing down to seal the top point. All these directions come in the egg roll wrappers. Repeat with the rest of the egg rolls.
Fry the eggrolls, three at a time, for about four minutes each, until they're golden brown and crispy. Drain the rolls on a wire rack over a pan. Do not add a new batch of eggrolls unless the oil is at 370 degrees. For perfect eggrolls maintain this temperature at all times.
For the chipotle sauce, simply combine the chipotles with the mayonnaise.