Crispy Avocado Egg Rolls with Sweet Chili Sauce
Crispy avocado egg rolls turn ripe avocados, sun dried tomatoes, red onion, cilantro, and lime into a creamy, crunchy snack that tastes like a restaurant appetizer at home.
The filling stays rich and fresh. The wrappers turn crisp in the air fryer or oven. Sweet chili sauce adds that sticky, tangy finish that makes every bite pop.
Why You’ll Love This Recipe
- Crispy outside, creamy inside: The egg roll wrappers shatter lightly while the avocado filling stays soft and rich.
- Big flavor with simple ingredients: Lime juice, cilantro, red onion, garlic powder, and sun dried tomatoes make the filling bright and savory.
- Easy cooking options: Use the air fryer for fast crisping or bake them in the oven when you want a larger batch.
- Great for sharing: These egg rolls work well as an appetizer, game day snack, or fun meatless dinner with a salad.
Fabian’s Budget Tip: Buy avocados when they are firm and on sale, then let them ripen on the counter. If sun dried tomatoes cost too much, use a smaller amount and chop them finely so their bold flavor spreads through every bite.
Ingredients (Serves 4)
- 8 egg roll wrappers
- 2 large ripe avocados, diced, about 1 1/2 cups (300 g)
- 1/3 cup oil packed sun dried tomatoes, drained and finely chopped (55 g)
- 1/4 cup finely diced red onion (40 g)
- 1/4 cup chopped fresh cilantro (10 g)
- 1 tablespoon fresh lime juice (15 ml)
- 1/2 teaspoon garlic powder (1.5 g)
- Oil spray, as needed
- 1/2 cup sweet chili sauce, for serving (120 ml)
Step-by-Step Instructions
1. Make the Avocado Filling
Add the diced avocados, sun dried tomatoes, red onion, cilantro, lime juice, and garlic powder to a medium bowl. Gently mash and fold the mixture until it looks creamy but still has small avocado chunks. The lime should smell bright, and the sun dried tomatoes should streak the filling with deep red color.
2. Fill the Egg Roll Wrappers
Place one egg roll wrapper on a clean surface with one corner facing you like a diamond. Spoon about 3 tablespoons of filling near the lower corner. Keep the filling compact so the wrapper closes tightly.
3. Roll and Seal
Fold the bottom corner over the filling. Fold in the two side corners, then roll it up snugly. Dab the final corner with a little water and press to seal. The egg roll should feel firm, not loose or overstuffed.
4. Air Fry Until Crisp
Preheat the air fryer to 380°F (193°C). Lightly coat the egg rolls with oil spray. Place them in a single layer with space between each one. Air fry for 7 to 9 minutes, turning once, until the wrappers look blistered, crisp, and golden at the edges.
5. Or Bake Until Golden
Preheat the oven to 425°F (220°C). Place the egg rolls on a lined baking sheet and coat them lightly with oil spray. Bake for 14 to 17 minutes, turning halfway through, until they sound crisp when tapped and the edges turn golden.
6. Serve with Sweet Chili Sauce
Let the egg rolls rest for 2 minutes so the filling settles. Serve warm with sweet chili sauce for dipping. The first bite should crackle, then taste creamy, tangy, and lightly sweet.
Expert Troubleshooting & FAQs
Why did my egg rolls burst open?
You may have added too much filling or rolled them too loosely. Use about 3 tablespoons of filling per wrapper and keep the roll snug. Seal the final corner with water and press it closed.
How do I keep the filling from getting watery?
Use ripe but not mushy avocados. Drain the sun dried tomatoes well before chopping. Mix the filling gently and cook the egg rolls soon after filling them.
Can I make these ahead of time?
You can assemble them a few hours ahead. Place them seam side down on a plate, cover them, and chill. Spray with oil right before cooking so the wrappers crisp instead of soften.
Can I reheat leftovers?
Yes. Reheat them in an air fryer at 350°F (177°C) for 3 to 5 minutes or in the oven at 375°F (190°C) until crisp again. Avoid the microwave because it softens the wrappers.
Can I use less cilantro?
Yes. Use half the amount if you want a milder herb flavor. You can also leave it out, but the filling will taste less fresh and bright.
Estimated Nutritional Facts
Per serving, about 2 egg rolls with sauce:
- Calories: about 390
- Protein: about 7 g
- Carbs: about 52 g
- Fats: about 18 g
Crispy Avocado Egg Rolls with Sweet Chili Sauce
Ingredients
- 8 egg roll wrappers
- 2 large ripe avocados, diced, about 1 1/2 cups (300 g)
- 1/3 cup oil packed sun dried tomatoes, drained and finely chopped (55 g)
- 1/4 cup finely diced red onion (40 g)
- 1/4 cup chopped fresh cilantro (10 g)
- 1 tablespoon fresh lime juice (15 ml)
- 1/2 teaspoon garlic powder (1.5 g)
- Oil spray, as needed
- 1/2 cup sweet chili sauce, for serving (120 ml)
Instructions
- 1. Make the Avocado Filling. Add the diced avocados, sun dried tomatoes, red onion, cilantro, lime juice, and garlic powder to a medium bowl. Gently mash and fold the mixture until it looks creamy but still has small avocado chunks. The lime should smell bright, and the sun dried tomatoes should streak the filling with deep red color.
- 2. Fill the Egg Roll Wrappers. Place one egg roll wrapper on a clean surface with one corner facing you like a diamond. Spoon about 3 tablespoons of filling near the lower corner. Keep the filling compact so the wrapper closes tightly.
- 3. Roll and Seal. Fold the bottom corner over the filling. Fold in the two side corners, then roll it up snugly. Dab the final corner with a little water and press to seal. The egg roll should feel firm, not loose or overstuffed.
- 4. Air Fry Until Crisp. Preheat the air fryer to 380°F (193°C). Lightly coat the egg rolls with oil spray. Place them in a single layer with space between each one. Air fry for 7 to 9 minutes, turning once, until the wrappers look blistered, crisp, and golden at the edges.
- 5. Or Bake Until Golden. Preheat the oven to 425°F (220°C). Place the egg rolls on a lined baking sheet and coat them lightly with oil spray. Bake for 14 to 17 minutes, turning halfway through, until they sound crisp when tapped and the edges turn golden.
- 6. Serve with Sweet Chili Sauce. Let the egg rolls rest for 2 minutes so the filling settles. Serve warm with sweet chili sauce for dipping. The first bite should crackle, then taste creamy, tangy, and lightly sweet.
