Avocado Egg Rolls (Copycat) – Easy, Crispy, Better-Than-Restaurant

A plate of golden, crispy avocado egg rolls sliced open with creamy green filling, served with a small bowl of tangy cilantro-lime dipping sauce and a few lime wedges on the side.

These Avocado Egg Rolls (Copycat) are crispy on the outside and creamy on the inside, with a bright, zesty dipping sauce that makes every bite pop. You get buttery avocado, a little crunch from veggies, and just the right kick from seasonings. They taste like your favorite restaurant appetizer, but you can make them right in your own kitchen. Perfect for game day, parties, or a cozy snack night.

Introduction

If you’ve ever ordered Avocado Egg Rolls (Copycat) at a restaurant and wished you could make them at home, you’re in the right place. These rolls are crunchy, creamy, and totally addictive—one of those appetizers everyone reaches for first.

What makes this copycat version special is the balance: the filling is rich and smooth, but it’s not heavy. A quick mix of lime, cilantro, and a little spice keeps the flavor bright. Then you wrap it all up and fry until golden and crisp—better than takeout, trust me.

These Avocado Egg Rolls (Copycat) are a fan-favorite for parties and weeknight treats. Once you serve them with the creamy dipping sauce, people will ask for the recipe every single time.

Why You’ll Love This Avocado Egg Rolls (Copycat)

• Better than restaurant. You control the crispiness, the seasoning, and the dip—so it tastes even fresher than dining out.
• Crispy outside, creamy inside. The warm wrapper turns crunchy while the avocado filling stays rich and silky.
• Easy party appetizer. Great for game day, potlucks, and holiday spreads—these disappear fast.
• Make-ahead friendly. You can prep the filling and roll them earlier, then fry when you’re ready.
• Customizable heat level. Keep it mild or add more kick for a spicy copycat restaurant dish vibe.
• Dipping sauce is everything. Creamy, tangy, and bright—perfect with every crunchy bite.

Ingredients for Avocado Egg Rolls (Copycat)

For the egg rolls

• Ripe avocados (3 medium). The creamy base; choose avocados that give slightly when pressed. Sub: use 2 avocados plus 1/2 cup mashed cooked sweet potato for a fun twist.
• Roma tomato, seeded and diced (1 medium). Adds freshness and a little juicy bite. Sub: use drained canned diced tomatoes in a pinch (pat dry).
• Red onion, finely diced (1/4 cup). Brings a sharp, crisp flavor that cuts through the richness. Sub: green onion for a milder taste.
• Fresh cilantro, chopped (1/4 cup). Adds that bright, restaurant-style flavor. Sub: parsley if you’re not a cilantro fan.
• Lime juice (2 tablespoons). Keeps the avocado bright and adds zing. Sub: lemon juice.
• Shredded Monterey Jack or pepper jack (1 cup). Helps bind the filling and makes it extra creamy. Sub: shredded mozzarella or cheddar.
• Garlic powder (1/2 teaspoon). Quick flavor boost without extra moisture.
• Ground cumin (1/2 teaspoon). Adds warm, Tex-Mex style depth (very copycat).
• Salt (3/4 teaspoon), plus more to taste. Start here, then adjust once mixed.
• Black pepper (1/4 teaspoon). Simple but important for balance.
• Crushed red pepper flakes (1/4 teaspoon, optional). Gentle heat. Sub: a pinch of cayenne.
• Egg roll wrappers (12 wrappers). The crispy shell. Tip: keep them covered with a damp towel so they don’t dry out.
• Water (for sealing). Just a little to glue the wrapper edges shut.
• Neutral oil for frying (about 4 cups). Use canola, vegetable, or peanut oil for the crispiest fry.

For the creamy cilantro-lime dipping sauce

• Sour cream (1/2 cup). Creamy, tangy base. Sub: plain Greek yogurt for a lighter option.
• Mayonnaise (1/4 cup). Adds richness and a smooth texture. Sub: use all sour cream if you prefer.
• Fresh cilantro (1/2 cup, packed). The main flavor.
• Lime juice (2 tablespoons). Bright, fresh tang.
• Honey (1 tablespoon). Balances acidity and makes the dip taste “restaurant.” Sub: sugar.
• Jalapeño, seeded (1/2 small, optional). Adds a gentle kick. Sub: a splash of hot sauce.
• Salt (1/4 teaspoon). Brings it all together.

Avocado Egg Rolls (Copycat) Recipe

• 1. Blend the dipping sauce. Add sour cream, mayonnaise, cilantro, lime juice, honey, jalapeño (if using), and salt to a blender. Blend for 20–30 seconds, until smooth and creamy. Taste and add a pinch more salt or a squeeze of lime if needed. Chill while you cook—cold dip + hot rolls is the magic.
• 2. Mix the avocado filling. In a medium bowl, gently mash the avocados with a fork until mostly smooth with a few chunks. Stir in tomato, red onion, cilantro, lime juice, cheese, garlic powder, cumin, salt, pepper, and red pepper flakes. Don’t over-mash; a little texture makes the filling feel fresh.
• 3. Roll the egg rolls. Place one wrapper on the counter like a diamond (one corner pointing toward you). Spoon about 3 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, fold in the sides, then roll tightly. Dab water on the final corner to seal. Keep finished rolls under a damp towel so the wrappers stay soft.
• 4. Heat the oil. Pour about 4 cups of oil into a heavy pot or deep skillet (you want about 1 1/2 inches of oil). Heat to 350°F. If you don’t have a thermometer, drop in a tiny piece of wrapper—if it bubbles right away and floats, you’re close.
• 5. Fry until golden. Fry 3–4 egg rolls at a time for 2–3 minutes, turning once, until deep golden and crisp. Don’t overcrowd the pot—crowding drops the oil temp and makes them greasy. Transfer to a paper towel–lined plate.
• 6. Rest, slice, and serve. Let them cool for 2 minutes (the filling is hot!). Slice on a diagonal for that restaurant look and serve with the chilled cilantro-lime dip. If they look too thick in the dip bowl, whisk in a tiny splash of water until it’s silky.

Tips for Perfect Avocado Egg Rolls (Copycat)

• Use ripe but not mushy avocados. If they’re too soft, the filling can turn pasty instead of creamy-chunky.
• Seed and drain the tomato. Extra liquid can make the filling watery and the wrappers soggy.
• Roll them tight. A snug roll keeps the filling inside and helps them fry evenly.
• Keep wrappers covered. They dry out fast; a damp towel prevents cracking and tearing.
• Hold the oil at 350°F. Too cool = greasy; too hot = dark outside before the inside warms.
• Salt right after frying. A light sprinkle while hot makes the flavor pop.

Variations & Substitutions

• Baked option: Brush or spray rolls lightly with oil and bake at 425°F for 12–15 minutes, flipping halfway, until crisp and golden.
• Air fryer option: Spray the rolls lightly with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
• Extra spicy: Add diced pickled jalapeños to the filling or stir hot sauce into the dip.
• More veggie crunch: Add 1/2 cup finely shredded cabbage or chopped bell pepper (keep it small so rolling is easy).
• Cheese swap: Use cheddar for sharper flavor or mozzarella for extra melt.
• Dairy-free: Skip the cheese and use a dairy-free sour cream for the sauce (or make a simple lime-cilantro vinaigrette for dipping).
• Protein add-in: Stir in 1/2 cup black beans (well-drained and lightly mashed) for a heartier bite.
• Lazy version: Use store-bought cilantro dressing as a quick dip shortcut—still super tasty.

Make-Ahead & Freezing

• Make-ahead (best): Mix the dip up to 3 days ahead and store covered in the fridge. Mix the filling up to 1 day ahead (press plastic wrap directly on the surface to reduce browning). Roll the egg rolls up to 4 hours ahead and keep covered in the fridge.
• Freezing: Freeze uncooked egg rolls in a single layer on a baking sheet for 1–2 hours, then transfer to a freezer bag. Freeze up to 2 months.
• Fry from frozen: Add 1–2 extra minutes total and keep the oil close to 350°F.
• Reheating leftovers: Re-crisp in an air fryer at 375°F for 4–6 minutes or in the oven at 400°F for 8–10 minutes. (Microwaving softens the wrapper.)

Serving Suggestions & Pairings

• Serve with salsa, pico de gallo, or guacamole for a fun dip trio.
• Pair with a simple green salad for a lighter appetizer spread.
• Add chips and fresh salsa for a game day snack board.
• Serve alongside tacos or fajitas for a full Tex-Mex night.
• Turn leftovers into a meal: slice and add to a rice bowl with lettuce, corn, and extra sauce.

Reader Review: “Made these for a party and they were gone in minutes! The sauce tastes just like the restaurant one, and the rolls came out perfectly crispy.”

Recipe Card: Avocado Egg Rolls (Copycat)

Yield: 12 egg rolls
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: About 35 minutes

Ingredients

Egg Rolls

• 3 medium ripe avocados
• 1 medium Roma tomato, seeded and diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 cup shredded Monterey Jack or pepper jack
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 12 egg roll wrappers
• Water (for sealing)
• About 4 cups neutral oil (for frying)

Cilantro-Lime Dipping Sauce

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup fresh cilantro (packed)
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/2 small jalapeño, seeded (optional)
• 1/4 teaspoon salt

Instructions

• 1. Blend dipping sauce ingredients until smooth; chill.
• 2. Mash avocados and stir in remaining filling ingredients.
• 3. Roll filling in wrappers, sealing with water.
• 4. Heat oil to 350°F.
• 5. Fry 3–4 rolls at a time for 2–3 minutes, turning once, until golden.
• 6. Drain, rest 2 minutes, slice, and serve with dip.

Notes

• Don’t skip seeding the tomato—less water = crispier rolls.
• Keep wrappers covered with a damp towel while rolling.
• Reheat in the oven or air fryer to bring the crunch back.

If you make these Avocado Egg Rolls (Copycat), leave a rating and comment—I love hearing how they turn out in your kitchen. And tell me: would you keep them classic, or add a little extra spice?

Avocado Egg Rolls (Copycat) – Easy, Crispy, Better-Than-Restaurant

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• Author: Donald Anderson
• Total Time: 16 minutes
• Yield: 8 egg rolls 1x
• Diet: Vegetarian

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Description

This copycat recipe for avocado egg rolls features creamy avocado with sun-dried tomatoes and green onions, wrapped in a crispy shell and served with a sweet and tangy dipping sauce.

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Ingredients

Scale 1x2x3x

Avocado Egg Rolls:

• 4 ripe avocados, peeled and mashed

• 1/3 cup sun-dried tomatoes, chopped

• 1/4 cup green onions, finely chopped

• 1 tablespoon lime juice

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• 8 egg roll wrappers

• Oil for frying (vegetable or canola)

Dipping Sauce:

• 1/4 cup sweet chili sauce

• 1 tablespoon soy sauce

• 1 tablespoon lime juice

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Instructions

1. Prepare the filling. In a bowl, combine mashed avocados, sun-dried tomatoes, green onions, lime juice, garlic powder, salt, and pepper.

2. Roll. Place about 2 tablespoons of the avocado mixture in the center of each egg roll wrapper. Fold in the sides and roll tightly, sealing the edges with a little water.

3. Heat oil. Heat oil in a deep skillet or pot over medium heat.

4. Fry. Fry the egg rolls for 2-3 minutes per side, or until golden brown and crispy.

5. Make dipping sauce. In a small bowl, whisk together sweet chili sauce, soy sauce, and lime juice.

6. Serve. Drain egg rolls on paper towels and serve with the dipping sauce.

Notes

• Keep them crispy: Serve immediately for the best crunch.

• Make it spicy: Add a pinch of red pepper flakes to the avocado mixture.

 

• Tools: Frying pan, small bowl for sauce, tongs.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American-inspired