The Pioneer Woman Tasty Kitchen
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Avocado Egg Rolls

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Level: Intermediate

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Description

These crispy on the outside, creamy on the inside egg rolls make a great appetizer or side dish for game day or a Mexican fiesta, just in time for Cinco de Mayo. The filling comes together quickly and it is surprisingly easy to seal the egg rolls together. I highly recommend these for a fun appetizer that is a bit out of the ordinary.

Ingredients

  • ½ cups Red Onion, Minced
  • 2 whole Roma Tomatoes (Diced Small)
  • ½ cans Black Beans, Rinsed
  • ¾ cups Loosely Pack Cilantro, Stems Removed And Minced
  • 3 whole Avocados, Diced Into Medium Sized Chunks
  • 1 whole Lime, Juiced And Zested
  • 2 teaspoons Salt
  • 1 Tablespoon Water
  • 1 whole Egg
  • 8 whole Egg Roll Wrappers
  • 2 cups Oil (for Frying, More Or Less Depending On The Size Of Your Pan)
  • FOR THE CREMA:
  • ½ cups Sour Cream
  • ½ cups Non-Fat Greek Yogurt
  • ¾ cups Cilantro (stems Removed)
  • 2 whole Limes, Juiced

Preparation

Mix together onions, tomatoes, beans, cilantro, avocados, lime juice, and salt. Try to keep it chunky. You don’t want the avocado to break down too much and get too smooth.

Add water and egg together and beat until smooth to create an egg wash. Using your fingers or a brush, place the egg wash along all four sides of the egg roll wrapper. Put approximately 2 tablespoons of filling diagonally across the middle of the wrapper. Fold the long side over the filling so that it is covered half way. Tuck in both short sides so that everything is covered before rolling it all the way into an egg roll shape. Make sure to go over all of the seams with egg wash so that everything is sealed tightly stays together when frying.

Heat enough oil in a large Dutch oven so that when the egg rolls are placed in, they are covered about ⅔ of the way. With the heat on medium-low to medium, fry the egg rolls for 7–9 minutes until a deep golden brown. Make sure to turn and spoon oil over the top of the egg rolls so all sides are evenly cooked.

You will likely have to fry in batches so as not to overcrowd the fryer. Heat oven to 200ºF and as egg rolls come out of the fryer, put them in the oven so they’ll stay warm while the rest are cooking.

To make the lime crema, put all of the ingredients into a blender and blend until smooth. Serve immediately with avocado egg rolls with the sauce as an appetizer or with rice and beans to make a full meal.

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