Avocado Egg Rolls

Avocado Egg Rolls - YUM! - Pocketful of Sugar

Okay, this recipe combines the two loves of my culinary life when I’m feeling ballsy: avocados and deef fried things. I’ve been told these are similar to avocado rolls at The Cheesecake Factory, but unfortunately I’ve never been there to devour those. These actually aren’t that bad for you. Sure, they sound like a fatty mess but they’re not. Avocados are making a comeback with all the ‘good for you’ fats and the deep fried won ton part, well sorry I’m not sorry. You really could bake these for a healthier option, but where’s the fun in that?! Y’all should let loose every now and then, yeesh. I also paired these beauties with some simple ranch dressing spiced with regular old Sriracha sauce (recipe for that at the bottom). Here’s how I crafted these gorgeous Avocado Egg Rolls:


6-8 won ton wraps (depending on your stuffability)

3 avocados (2 mashed, 1 sliced)

2 campari tomatoes or 1 roma tomato, diced

1 tbsp garlic powder

1 tsp onion powder

salt and pepper to taste

1 quart of vegetable oil for frying (or bake these in the oven, I promise I won’t be mad)


1. Heat oil in a small pan over medium-high heat **or preheat your oven if you’re baking them. While the oil/oven is heating, assemble your egg rolls! Mash the two avocados in a medium bowl and add the diced tomatoes, garlic powder, onion powder, and salt and pepper. Slice the third avocado and set aside. Lie one won ton wrapper on a clean surface and place one slice of avocado right in the center. On top of the slice, spoon a log-shaped scoop of ‘guac’ and top with another avocado slice.

2. Roll the won ton wrapper like so:


and seal the edges with a dab of water on the inside of the dough.

3. Once the oil is slightly smoking (I drop just a teensy drop of water in there and if it bubbles, its hot enough) take some tongs and gently place the rolled egg roll into the hot oil. Be super careful! Don’t drop the egg roll in because you’ll most likely burn yourself or the house down. After about 6 seconds in the oil, use your tongs to flip the egg roll over for a few seconds to ensure its evenly browned and remove it from the oil.

**If you’re baking these, bake them for about 10-12 minutes at 350 degrees or until the won ton becomes golden brown and crispy.

4. Place the completed egg rolls on a paper towel lined plate to drain the oil and serve them once they’re all completed! See, that wasn’t so hard 🙂 Serve them up with some salsa verde or simple Sriracha Spiced Ranch Dip. Here’s the ‘recipe’ for that:

Avocado Rolls and Sriracha Spiced Rance Dipping Sauce - YUM! - Pocketful of Sugar

Sriracha Spiced Ranch Dip

3 parts your favorite ranch dressing

1 part Sriracha hot sauce

Stir it all together in a small bowl and dip away! Nothing complicated here! ENJOY!

[Yields about 8-10 Avocado Egg Rolls]

I served these as a side with some delicious homemade Chicken Pad Thai. Click the image for the recipe!

Chicken Pad Thai Recipe - Pocketful of Sugar


7 thoughts on “Avocado Egg Rolls

  1. Pingback: Chicken Pad Thai: Our Growing Edge Challenge | Pocketful of Sugar

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