What You'll Need
- one cup vegetable oil
- three avocados, halved, peeled and seeded
- one roma tomato, diced
- one quarter cup diced red onion
- two tbsp chopped fresh cilantro leaves
- Juice of one lime
- Kosher salt and freshly ground black pepper, to taste
- eight egg roll wrappers
For the cilantro dipping sauce
- three quarters cup fresh cilantro leaves, loosely packed
- one third cup sour cream
- one jalapeno, seeded and deveined, optional
- two tbsp mayonnaise
- one clove garlic
- Juice of one lime
- Kosher salt and freshly ground black pepper, to taste
How to Make It
- To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor.
- Season with salt and pepper to taste.
- Set aside.
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a medium bowl, gently mash avocados using a potato masher.
- Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
- Working one at a time, place avocado mixture in the center of each wrapper.
- Bring the bottom edge of the wrapper tightly over the filling, folding in the sides.
- Continue rolling until the top of the wrapper is reached.
- Using your finger, rub the edges of the wrapper with water, pressing to seal.
- Repeat with remaining wrappers and avocado mixture.
- Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about two to three minutes.
- Transfer to a paper towel-lined plate.
- Serve immediately with cilantro dipping sauce.
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