- 8
Ingredients
- 3 large ripe Avocados, sliced
- 1 tbsp chopped cilantro
- 1/4 cup sun dried tomatoes, packed in olive oil. chopped
- 1/2 tsp salt
- Egg roll wrappers
- water (for sealing edges of eggrolls)
- oil (for frying)
- 1/2 cup Mayo
- 1/2 cup Sour Cream
- 1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)
- juice of 1 lime
- 1/4 cup chopped cilantro
- 1 green onion
- 1/2 of a jalapeno
- 1/2 tsp salt
- 1 tbsp Ranch Mix
Preparation
Step 1
… I know. So I set about trying to make these egg rolls without frying them.
To make a long story short
Make slices length-wise through the avocado, but making sure to not cut through the skin.
Place the avocado slices in a bowl and add some salt and a little chopped cilantro and give it a good stir.
Then just place an egg roll wrapper on a clean surface and put a few slices of avocado mixture in the center. Add a few pieces of sundried tomatoes packed in olive oil to the center as well.
Did you know you can take any regular mouthed Mason Jar and attach it to the base of your blender?
So if you only need to make something small, or something that will be stored in the fridge
Let’s just throw our ingredients in a mason jar, blend it up and call it good!
Place the rubber seal and blade on the top of the filled jar then screw on the base of the blender.
Make sure it’s sealed tightly and place on the blender and process till smooth.
Now I can use what I need and place the rest in the fridge for later. The only thing that needs washing is the blender blade, which can easily be rinsed off.
makes 8 eggrolls
Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
Repeat with remaining egg roll wrappers until the avocado mixture is gone.
Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
1 tbsp Ranch Mix
Place all ingredients into a regular mouthed mason jar.
Attach the rubber ring and blades of your blender to the top of the mason jar. Screw on tightly. Blend until smooth.
I mean, I can’t even begin to tell you how much I love this. And the blender trick? Mind. blown.
That dipping sauce ALONE would be hard for me to resist–cilantro-anything has my name written ALL over it! But those eggrolls look amazing and I love me some avo, so I must make these
Oh my gosh, the dip is incredible and completely irresistible! Combined the two are a match made in heaven!
We dont have Cheesecake Factory in Toronto. When we were in Seattle a few years ago we ate at one and we ordered these spring rolls and loved them! Great that I can make them at home now…Thx for sharing!
I don’t know how you could survive in Canada without a Cheesecake Factory! Yes, definitely make these and then you will feel happy.
Yeah, Cheesecake Factory is definitely a place to go with a group, so sharing can happen. These are perfect for at home cooking where you are in charge of portions. Thanks Heidi!
Those look sooooo good! I love the mason jar and blender idea, why have I never thought of that?!?!
Thanks Gerry! Think how awesome the mason jar blender trick is for making single serve smoothies?!? So cool huh!!
Yeah, I am not used to working with tamarind either. I do love that variation of sauce, but the ranch I made is much simpler and tastes great with the egg rolls. Thanks Kat!
At BJ’s Brewery they also add pine nuts to their avocado egg rolls. They are so good! Love the mason jar idea!
Mmm! Pine nuts sound like a great addition!
Great recipe and a mind-blowing blender tip, too?! Merry Christmas (1 day past) to me!
I have been waiting for a recipe like this!!! YUM. And the blender trick is superb. I love a green dressing too.
Thanks Donna, it’s brilliant right?! You will be surprised how many times you will start grabbing for your mason jars instead of your blender from now on!
Using the mason jar on the blender reminds me of my Grandma! She used to do this all the time. I didn’t know you could still do this on the current blenders. These egg rolls look incredible, now to drum up an excuse to make them!
Hi Martha, yes you can use a heavy bottomed skillet with an inch or two of oil in it. If you have an oil or candy thermometer make sure it reads to 375F before you fry them. Otherwise wait till the oil is hot enough that when you sprinkle a tiny bit of water on top the water bounces around. Be careful doing that though, you don’t want to splash the oil.
Hello, I just have to tell you that I have spent the last few months at college separated from a typical and useful kitchen but have been admiring your blog and recipes. I have been home four days now and have already tried three of your recipes including this one. These are absolutely PHENOMENAL! I have never attempted to make my own egg rolls but after seeing how easy it was, I am excited to try some others. These are so unbelievably good. Thanks for sharing this (and for the rest of the blog!)
beatification
Je ne connais pas cette pate qui entour le mélange es que c’est de la feuille de riz ? Merci d’avance pour la réponse.
Beatification
I tried to make sure no one has asked this before, but it looks like you added some mashed avocado to the wrappers in the pictures. It is not in the recipe so I wonder if it’s necessary or was just for the photos? Makin these today, I will add some mashed up just in case. Hope you can let me know. Thanks.
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