Vegan Avocado Egg Rolls
These vegan avocado egg rolls are perfect for appetizers or a meal and it's basically like fried guacamole, but better. Pair it with salsa or our vegan nacho cheese for a delicious combo!
Servings 6 egg rolls
For the Filling
- 2 large avocados, Cubed small
- 1 roma tomato, diced
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 1/4 jalapeno, minced, Optional (more to taste heat wise)
- 2 tbsp cilantro, chopped (stems and leaves)
- 1 juice of a lime frozen
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp cumin drained and rinsed
For the vegan egg rolls
- 5 vegan egg roll wrappers
- 1 qt vegetable oil, baked option below
Chop the vegetables.
In a large bowl, add half the avocados. Mash them well.
Add in the remaining filling ingredients.
Heat up a deep fryer or a skillet with at least an inch of oil to 425 degrees F.
Add 1/3 cup of mixture to the bottom of a vegan egg roll wrapper (See package, most have clear instructions).
Use water to run along the outside edges to seal while rolling.
Roll up the wrapper according to the package.
Repeat until mixture is gone.
Deep fry for 3-4 minutes or until golden brown If using a skillet to fry, cook 2-3 on each side or until golden brown on both sides. If oil free, baked at 425 degrees for 15-20 minutes or until the outside has started becoming golden brown. Can do this same process in an air fryer
Remove and let cool before serving. Serve with optional dips above.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.