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Avocado Egg Rolls

Yields1 Serving

 3 ripe avocados, flesh scooped into a bowl
 1 tomato, diced
 ½ red onion, diced
 1 lime, juiced
 Salt & fresh ground pepper
 ¼ bunch coriander
 ½ cup sour cream
 2 tbsp mayonnaise
 Fresh chilli, finely chopped, to taste - optional
Dipping Sauce
 ¼ bunch coriander
 ½ cup sour cream
 2 tbsp mayonnaise
 1 garlic clove
 1 lime, juiced
 Salt & black pepper, to taste

For the dipping sauce, combine the coriander, sour cream, mayonnaise, garlic and lime in a bowl, season to taste with salt and pepper and set aside in the fridge.


In a mixing bowl, gently crush the avocado to a rough mash using a fork.


Add the tomato, onion, coriander, lime juice salt and pepper to taste and gently toss to combine.


Working one at a time, place 2 tbsp of the avocado mixture in the centre of each wrapper.


Fold the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling up, using your finger, rub the edges of the wrapper with water, pressing to seal.


Repeat with remaining avocado.


Work in batches, fry the egg rolls until evenly golden brown, crispy about 2-3 mins.


Transfer to a paper towel line plate to drain and season lightly with salt.


Serve with the dipping sauce.