Avocado Egg Rolls With Sweet Chili Sauce

Avocado Egg Rolls With Sweet Chili Sauce

10 egg roll wrappers
3 avocados peeled and pitted
1 roma tomato diced
1/2 teaspoon salt
1/4 teaspoon pepper
canola oil for frying
For the sweet chili sauce :
4 tablespoons sriracha
2 tablespoons white sugar

  • Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling.
  • Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
  • Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally.

  • For Full Instruction: savorytooth.com

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