Avocado Egg Rolls with Chipotle Ranch Dipping Sauce
A riff on the popular restaurant appetizer, these Avocado Egg Rolls with Chipotle Ranch Dipping Sauce are easy to make at home and just as good!
Course Appetizer
Cuisine Mexican
Keyword avocado egg roll
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 9full egg rolls
Calories 393kcal
Author Deborah Harroun
Ingredients
Egg Rolls:
3large avocados
1/3cupsun-dried tomatoes in oildrained and chopped
3tablespoonsfinely minced red onion
2tablespoonsminced fresh cilantro
9egg roll wrappers
Oilfor frying
Dipping Sauce:
1/2cupmayonnaise
1/2cupsour cream
1tablespoondry ranch seasoning
1clovegarlicfinely minced
2chipotles in adoboseeds removed and chopped
1tablespoonadobo sauce
1tablespoonchopped cilantro
Instructions
Make the dipping sauce:
In a small bowl, combine all of the ingredients and mix well. Refrigerate until needed.
Make the egg rolls:
Heat several inches of oil in a Dutch oven or heavy pan until it reaches 350ºF to 375ºF.
In a large bowl, combine the avocados, sun-dried tomatoes, red onion, and cilantro. Mix.
Working with one egg roll wrapper at a time, lay the wrapper on a surface in front of you like a diamond. Add about 1/3 cup of the avocado mixture to the center. Fold in the two sides, then fold over the bottom. Roll until the filling is completely enclosed in the center of the roll. Wet the corner of the wrapper so that it will stick. Continue with the rest of the wrappers and filling.
Drop the egg rolls in the hot oil, 2 to 3 at a time, and cook until golden brown, turning as needed. Drain on a paper bowl lined plate
To serve, cut in half diagonally. Serve with the Chipotle Ranch Dipping Sauce.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition has been figured estimating a retention of 1/2 cup of vegetable oil. Different temperatures and circumstances can change this.