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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!
Course Appetizer, Main Course
Cuisine American
Keyword dairy free appetizer, dairy free main course, vegan appetizer, vegan main course
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Servings 6 egg rolls
Author LarishaBernard

Ingredients

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

  • water
  • 5 vegan egg roll wrappers
  • 1 qt vegetable oil, baked option below

Instructions

  • 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.

Video

Notes

*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.