Avocado Club Egg Rolls Recipes

AVOCADO EGG ROLLS

Steps:

• In a large bowl, stir avocados, red onion, sun-dried tomatoes, garlic, half the cilantro, and juice of 1/2 lime and season with salt.
• Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons (max) of the mixture in the center. Fold up the bottom half and tightly fold in the sides. Gently roll, then seal the fold with a couple drops of water. Repeat until filling is all used up.
• In a large skillet, add enough oil to reach 1" up the side of the pan. Heat until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate.
• Make dipping sauce: In a small bowl stir together sour cream, remaining lime juice, remaining cilantro, and hot sauce.
• Serve egg rolls with dipping sauce.

THE BEST AVOCADO EGG ROLLS

Steps:

• In a large skillet heat the olive oil to medium high heat.
• In a medium bowl, add the avocado and mash to desired consistency. Add the onion, tomato, cilantro, garlic powder, lime juice and salt and pepper to taste.
• To make the egg rolls: Place the avocado mixture in the center of each wrapper. Using your finger, rub the edges with water. Bring the bottom edge of the wrapper and roll it tightly over the filling. Fold in the sides and continue to roll up the wrapper and press to seal. Repeat until you have used all of the wrappers.
• Add the. egg rolls to the hot oil and fry until they are golden brown on all sides for about 2-3 minutes. Remove with a metal tong onto a paper towel lined plate. Serve immediately with favorite dipping sauce.

AVOCADO EGG ROLLS

Steps:

• In a medium mixing bowl, add all ingredients except avocados. Stir.
• Next, add diced avocado and gently mix until just combined.
• Place 2 tablespoons of avocado mixture at the corner of the egg roll wrapper (skins). Roll up half way then fold in the edges, then continue rolling to the end.
• Using your ringers, apply some water to the edge of the egg roll wrapper to secure. Place on plate until ready to fry.
• Heat oil over medium heat and place 4-5 egg rolls in pan. Cook until browned then flip and cook other side until browned.
• Remove and place on a plate lined with paper towels.
• When cool enough to handle, cut diagonally and serve with avocado ranch cilantro dip.
• In a small mixing bowl, add avocado, ranch dressing and cilantro. Mix until combined and place in a small serving bowl. Garnish with cilantro.

AVOCADO CLUB EGG ROLLS

Steps:

• Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (faced as a diamond, not a square).
• Distribute the chicken, tomatoes, bacon and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.
• Lightly stir the eggs in a small bowl. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.
• Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.
• Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper and place the finished egg rolls in the dish, making sure they do not touch one another. If you're going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
• Heat the oil to 375 degrees in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs and fry for another 1 to 1 1/2 minute, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally. Serve the egg rolls with the Ranchito Sauce.
• To Make Ranchito Sauce: Whisk 1/2 cup of ranch dressing with the mayonnaise and hot sauce.

CHICKEN CLUB EGG ROLLS

Steps:

• Heat oil in a large, heavy pan to 375F.
• In a large bowl combine chicken, diced avocado, bacon, and cheddar cheese.
• To assemble eggrolls, lay 1 eggroll wrapper on your workspace. Put about 1/3 cup of the mixture down the center of the wrapper. Use a pastry brush to brush water around the edges of the wrapper. Fold the sides over. Then starting with edge closest to you, fold over, making sure the filling stays inside. Use a little additional water to seal if needed. Repeat with the rest of the filling.
• Fry one at a time (or 2 if your pan is large enough), turning occasionally until deep golden brown. Drain on paper towels.
• To make the dipping sauce, mash the avocado with the dry Ranch mix. Stir in yogurt, lime juice, and salt.
• Serve the eggrolls with the dipping sauce.

AVOCADO EGG ROLLS

Steps:

• Start by making the tomato mix, peeling and slicing the avocados.
• Place two slices of avocado and then place about one tablespoon of the tomato mix on top. You can use a normal tablespoon for this not the measuring spoon. Place another slice of avocado on top of the tomato.
• Brush the edges of the wrap with the egg wash and then carefully tuck the sides of the wrap and roll forward to close the roll. Repeat for rest.
• Once you have all eggrolls wrapped, preheat some vegetable oil in a deep pan on medium heat and fry the eggrolls for about 2 minutes until they are gold in color.
• Remove and place on a sheet pan lined up with kitchen towel to drain the excess oil (about 1 minute).
• Serve and Enjoy!

BAKED AVOCADO CLUB EGG ROLLS WITH SPICY RANCH DIP

Steps:

• Preheat oven to 400 degrees F. Spray baking tray and set aside.
• In a medium bowl, combine all the ingredients for the filling (sans eggroll wrappers).
• One at a time, lay the wrappers on a clean surface. Add filling (about 1/4 cup) to the center. Fold the bottom edge/point over the filling, then fold in the left and right sides so that they overlap slightly. Roll up to enclose the filling, moistening the last edge/point with water to seal. Place on the greased tray and repeat with the remaining wrappers.
• Bake egg rolls for 10 minutes. Turn the egg rolls over and spray the other side. Bake an additional 10 minutes.
• Serve with spicy ranch dip.

AVOCADO EGG ROLLS

Steps:

• In a bowl, mash two avocados. Take a third avocado and dice it into small pieces. Toss it into the mixture, along with a diced tomato, 5 finely chopped sun-dried tomatoes, chopped red onion, cilantro, lime juice, and salt and pepper to taste.
• To wrap the egg rolls, position the egg roll wrappers in front of you with one corner pointing at you (so you're looking at a diamond shape). Place about 2 tablespoons of the avocado filling in the lower center of the wrapper. Fold the corner over, tucking the wrapper under the filling tightly. Press your fingers on either end of the filling, to flatten the wrapper around it, and fold in the sides. Roll up until you reach the top of the wrapper. Dampen the top corner of the wrapper with beaten egg, and seal the egg roll. Repeat with the remaining egg roll wrappers and filling.
• Heat about 1 inch of vegetable oil in a heavy bottomed pan, deep cast iron skillet, or dutch oven over medium high heat to 350 degrees F. Line a plate with paper towels and set aside.
• Meanwhile, add all the sauce ingredients to a blender or food processor and pulse until smooth. Pour into a serving bowl and set aside. If you do not have a blender or food processor, simply mince the cilantro, garlic, and red chili, and combine with the sour cream, honey, lime juice, salt, and pepper.
• Fry the egg rolls in small batches, no letting the oil temperature go below 325 degrees F (adding the egg rolls with cool down the oil). Fry for about 3 minutes until golden brown, swirling them around to fry them evenly.
• You'll notice that when they start to get golden brown, the oil around the egg rolls will begin to spatter. This means that the egg roll skin has cooked to the point where the moisture of the filling is coming in contact with the oil, and that they should be cooked through. If you continue cooking them much longer, they'll burst. They can also burst if cooked at too low a temperature for too long, so keep an eye on your thermometer. If, during the frying process, you get any small particles in the oil, use a fine-meshed strainer to remove the particles. If you have any particles in the oil, use a fine meshed strainer to take the the burned parts out.
• Once all the egg rolls are fried, serve them with your dipping sauce!

THE CHEESECAKE FACTORY® AVOCADO EGG ROLLS

Steps:

• Combine avocado, sun-dried tomatoes, red onion, cilantro, and salt in a bowl; mix gently to avoid mashing the avocado.
• Position egg roll wrappers on a flat work surface so that 1 corner is pointing toward you. Place 1/3 of the avocado mixture 1 inch from the bottom corner and sides of each wrapper; wrap up halfway. Brush the exposed corners and edges of the wrappers with beaten egg; roll up completely. Press down lightly on rolls to ensure they are sealed.
• Heat oil in a deep-fryer or large saucepan over medium heat. Fry egg rolls until golden brown, 3 to 4 minutes. Drain on paper towels.

AVOCADO EGG ROLLS

Steps:

• In a microwave-safe bowl, stir together vinegars, tamarind, honey,and saffron; microwave for 1 minute; stir until tamarind is dissolved.
• Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender.
• Pour mixture into a bowl and stir in oil; refrigerate until ready to use.
• Gently stir together avocado, tomatoes,onion, 1/2 teaspoons cilantro, and.
• salt.
• Distribute filling evenly onto center of each egg roll wrapper.
• Position a wrapper so that a corner is pointing toward you. Fold the bottom corner up, 1/4 of the way over the filling.
• Brush remaining corners and edges of the wrapper with egg; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.
• Deep-fry egg rolls in 375 degree oil for 3-4.
• minutes, until golden brown.
• Drain on brown paper bags.
• Slice egg rolls diagonally across middle and serve with prepared dipping sauce.