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Crispy Avocado Egg Rolls Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 3 ripe avocados, diced
  • 1/3 cup sun-dried tomatoes, chopped
  • 2 tbsp red onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 8 egg roll wrappers
  • 2 cups vegetable oil, for frying
  • 1/2 cup raw cashews
  • 3 tbsp tamarind concentrate
  • 3 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 clove garlic
  • 1/4 cup water

Method
 

  1. Combine the diced avocados with the sun-dried tomatoes, red onion, cilantro, cumin, and salt, folding gently until evenly mixed but still chunky.
  2. Spoon the filling into egg roll wrappers, fold and tuck the sides, and roll tightly, sealing the edge with water, until all 8 are rolled.
  3. Heat the oil to 350°F (175°C) and fry the egg rolls in batches of 3 to 4 for about 3 minutes each, until deep golden and blistered.
  4. Blend the cashews, tamarind concentrate, sugar, soy sauce, rice vinegar, garlic, and water until smooth and amber-brown.
  5. Slice each egg roll in half on a diagonal and serve immediately with the sauce spooned over or served alongside.

Notes

If you want to get ahead, roll the egg rolls a few hours before frying and keep them covered in the fridge until you're ready to cook. Fry them just before serving, since they lose their crackle if they sit too long.