We don’t have a Cheesecake Factory in Charlottesville, so when I came up with the idea of avocado egg rolls, I did not know that they were already a thing. I was sitting around congratulating myself for being such a genius only to realize later that it has been done. I’ll have to get to a Cheesecake Factory to find out if my version of avocado egg rolls are better than their version, but I have a feeling they are. After all, my version is fresh and made from scratch, and I’m sure theirs have been frozen for who knows how long before it gets to your table.
These egg rolls are the perfect fusion of Chinese food and Mexican food, two of the most delicious cuisines around. They are crispy and crunchy on the outside and creamy and delicious on the inside.When the avocado egg rolls are dipped into the cilantro lime crema I made to go with it, it is the perfect combination. The creaminess of the avocado paired with the tartness of the lime and cilantro and the crunchiness of the egg roll really take it to the next level.
I can’t remember the last time I deep fried something. It had been so long I realized in the middle of making it that I couldn’t find all of the parts to my fryer, so I had to use a dutch oven instead. But in this case, frying, weather with a deep fryer or a plain old dutch oven, is totally worth it. In the future, I may try to do a healthier baked version, but if you are going to splurge, this is how you should do it. I served the avocado egg rolls with black beans and rice so I could get away with calling it a full meal, but they also make a great appetizer for your next party or game day gathering.
- For the egg rolls:
- ½ cup red onion, minced (about half of a medium sized onion)
- 2 roma tomatoes, diced small
- ½ can of black beans, rinsed
- ¾ cup loosely packed cilantro, stems removed and minced
- 3 avocados, diced into medium sized chunks
- 1 lime, zested and juiced
- 2 teaspoons salt
- 1 egg
- 2 tablespoons of water
- 8 egg roll wrappers
- oil for frying
- Cilantro Lime Crema:
- ½ cup sour cream (I used reduced fat and didn't notice)
- ½ cup non fat greek yogurt
- ¾ cilantro, stems removed
- 2 limes, juiced
- salt and pepper to taste
- Mix together the onions, tomatoes, beans, cilantro, avocados, lime juice, and salt. Try to keep it chunky. You don't want the avocado to break down too much and get too smooth.
- Add the water and egg together and beat until smooth to create an egg wash. Using your fingers or a brush, place the egg wash along all four sides of the egg roll wrapper. Put approximately 2 tablespoons of filling diagonally across the middle of the wrapper. Fold the long side over the filling so that it is covered half way. Tuck in both short sides so that everything is covered before rolling it all the way into an egg roll shape. Make sure to go over all of the seams with egg wash so that everything is sealed tightly stays together when frying.
- Heat enough oil in a large dutch oven so that when the egg rolls are placed in, they are covered about ⅔ of the way. With the heat on medium-low to medium, fry the egg rolls for 7-9 minutes until a deep golden brown. Make sure to turn and spoon oil over the top of the egg rolls so all sides are evenly cooked.
- You will likely have to fry in batches so as not to over-crowd the fryer. Heat the oven to 200 degrees and as egg rolls come out of the fryer, put them in the oven so they'll stay warm while the rest are cooking.
- To make the lime crema, put all of the ingredients into a blender and blend until smooth.
- Serve immediately with avocado egg rolls with the sauce as an appetizer or with rice and beans to make a full meal.