Vegetarian Recipe | 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

  1. 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.
  2. 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.
  3. 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.
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