- 3 avocados, diced
- 1/4 cup red onion, diced
- 1 Roma tomato, diced
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper to taste
- 1 cup vegetable oil for frying
- 8 egg roll wrappers
In a medium bowl, combine the diced avocados, red onion, tomato, cilantro, garlic powder, lime juice, salt, and pepper.
Lay out an egg roll wrapper on a flat surface. Place 2-3 tablespoons of the avocado mixture in the center of the wrapper.
Fold the bottom corner of the wrapper up over the filling. Fold the two side corners in, and then roll the wrapper up tightly.
Repeat with the remaining egg roll wrappers and avocado mixture.
Heat the vegetable oil in a large saucepan or deep fryer to 350 degrees F (175 degrees C).
Fry the egg rolls in batches until golden brown, about 3-4 minutes per batch.
Drain on paper towels.
Serve immediately with your favorite dipping sauce.
TIPS:
For a creamier filling, mash the avocados before adding the other ingredients.
If you don't have a deep fryer, you can fry the egg rolls in a large skillet with about 1/2 inch of oil.
Serve the egg rolls with a dipping sauce, such as sweet chili sauce, soy sauce, or sriracha.
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