These Avocado Egg Rolls are crunchy on the outside and creamy in the middle, with bright lime and a fresh, herby dip. You get that restaurant-style appetizer vibe right at home, but even better because they’re hot and extra crisp. Each bite is rich avocado, a little crunch from onion, and a pop of tomato. If you want a party snack that disappears fast, this is it.
Intro
When you’re craving a fun appetizer, Avocado Egg Rolls hit the spot every single time. They feel like a treat, but you can totally pull them off in your own kitchen. And yes—people will ask you for the recipe.
The simple “secret” is keeping the filling thick and rolling the wrappers tight. That gives you a crisp shell without leaks. Then you dunk everything in a creamy cilantro lime sauce and suddenly it’s better than takeout.
This Avocado Egg Rolls recipe is a fan-favorite for game days, potlucks, and cozy weekends. Make a batch once, and you’ll see why everyone goes back for seconds.
Why You’ll Love This Avocado Egg Rolls
- Ultimate comfort snack: Crunchy, creamy, and so satisfying.
- Better than restaurant: You get them fresh and extra crispy at home.
- Party-ready: A fun finger food for game day and gatherings.
- Quick prep: The filling comes together in minutes.
- Dip-worthy: That cilantro lime sauce makes every bite pop.
Ingredients for Avocado Egg Rolls
Avocado Filling
- Ripe avocados (3) – The creamy base; ripe avocados mash smoothly and taste richer.
- Roma tomato (1, seeded and diced) – Adds freshness; you can swap in cherry tomatoes (chopped small).
- Red onion (1/3 cup, diced) – Adds crunch and bite; green onion is a milder swap.
- Fresh cilantro (2 tablespoons, chopped) – Bright flavor; parsley works if you don’t love cilantro.
- Lime juice (1 tablespoon) – Keeps the filling tasting fresh and zippy.
- Salt (1/2 teaspoon) + black pepper (1/4 teaspoon) – Brings everything to life.
Wrappers and Frying
- Egg roll wrappers (10) – The crispy shell; keep them covered so they don’t dry out.
- Neutral cooking oil (for frying, about 2 inches in your pan) – Helps the wrappers turn golden and crisp.
Creamy Cilantro Lime Dip
- Sour cream (1/2 cup) – Tangy and creamy; plain Greek yogurt works too.
- Mayonnaise (2 tablespoons) – Makes the dip extra silky; use more sour cream if you prefer.
- Cilantro (3/4 cup loosely packed) – The main flavor.
- Lime juice (2 tablespoons) – Brightens the sauce.
- Garlic (1 small clove) – Adds depth.
- Jalapeño (1/2, optional) – For gentle heat; remove seeds for mild.
- Pinch of salt – Makes the sauce taste balanced, not flat.
Avocado Egg Rolls Recipe Step-by-Step
- 1. Blend the dip: Add sour cream, mayo, cilantro, lime juice, garlic, jalapeño (if using), and a pinch of salt to a blender. Blend until smooth. Chill while you make the rolls.
- 2. Mix the filling: In a bowl, gently mash the avocados. Fold in tomato, onion, cilantro, lime juice, salt, and pepper. Keep it thick, not watery.
- 3. Roll the wrappers: Place a wrapper like a diamond. Spoon 2–3 tablespoons filling in the center. Fold the bottom corner up, fold in the sides, and roll tightly. Wet the top edge with water and press to seal.
- 4. Heat the oil: Heat oil in a deep skillet or Dutch oven over medium-high until a tiny piece of wrapper sizzles right away.
- 5. Fry in batches: Fry 3–4 rolls at a time for 2–3 minutes per side, turning as needed, until golden and crisp. Don’t crowd the pan.
- 6. Drain and serve: Drain on paper towels for 2 minutes, then serve hot with the cilantro lime dip.
Tips for Perfect Avocado Egg Rolls
- Keep the filling thick: Seed the tomato so the mixture doesn’t get watery.
- Don’t overfill: Too much filling makes leaks more likely.
- Seal well: Press the edge firmly so it stays closed while frying.
- Fry hot: If the oil is too cool, the rolls can turn greasy.
Variations & Substitutions
- Spicy version: Add more jalapeño or a pinch of chili flakes in the filling.
- Extra tang: Add 1 tablespoon crumbled feta to the filling.
- Air fryer: Spray with oil and air fry at 400°F until crisp, turning once.
- Dip swaps: Try sweet chili sauce, chipotle mayo, or salsa verde.
Make-Ahead & Freezing
- Make-ahead: Blend the dip up to 2 days ahead and keep chilled.
- Fridge: Store cooked egg rolls up to 3 days.
- Reheat: Re-crisp at 375°F for 10–12 minutes or air fry until hot.
- Freeze: Freeze rolled (uncooked) egg rolls on a sheet pan, then bag for up to 2 months. Cook from frozen, adding a few extra minutes.
Serving Suggestions & Pairings
- Serve with a big green salad for an easy weeknight dinner.
- Add extra dips like salsa, sweet chili, or guacamole.
- Pair with rice bowls, tacos, or a full appetizer spread.
Reader Review: Made these for friends and they were gone in five minutes. That cilantro dip is everything!
If you make these Avocado Egg Rolls, leave a rating and comment. What dip did you choose—cilantro lime, sweet chili, or something spicy?