These irresistible Crispy Avocado Egg Rolls with Avocado Ranch Dipping Sauce feature egg roll wrappers filled with diced ripe, Fresh California Avocados, sun dried tomatoes and fire-roasted corn kernels. They are pan fried until golden and crispy and served with a delicious, creamy avocado ranch dipping ranch sauce to create the perfect appetizer or snack!
This blog post is sponsored by the California Avocado Commission. All opinions are my own.
These egg rolls will be the new most-requested snack in your household. Ripe, Fresh California Avocados come together with several other delicious ingredients to form a crispy, handheld snack perfect for dipping! The avocados are certainly the star in these egg rolls and for good reason.
Why California Avocados for This Recipe?
- Ripe, Fresh California Avocados are grown close to home, which means they go from tree to table in only a few days!
- The California climate is ideal for growing delicious avocados, thanks to fertile, sun-kissed soil and cool California breezes.
Fun California Avocado Facts
- The California Avocado season is from Spring through Summer this year.
- It takes 14 to 18 months to grow a single California Avocado and one California Avocado tree can produce up to 200 avocados per season.
To ensure you're enjoying locally grown avocados, be sure to check for the California on the label as pictured below from Spring through Summer!
What You Need To Make These Avocado Egg Rolls
- 4 large ripe, Fresh California Avocados. To ensure you are using ripe avocados, gently squeeze the fruit. It's ripe if you feel it give a little bit to the pressure but it will not be mushy.
- 1 small red onion. You can also use white or yellow onion.
- Sun-dried tomatoes. These can either be packed dry or in oil. Be sure to drain oil if necessary.
- 1 can of fire-roasted corn kernels. You can also use fresh corn kernels if you prefer.
- Fresh cilantro. If you are not a fan of cilantro, you can omit this ingredient or use fresh parsley instead.
- Egg roll wrappers. Be sure to use egg rolls wrappers and not spring roll wrappers, which are too thin for this recipe.
- 1 large egg. Beaten egg brushed around the edges of the egg roll wrappers ensure the egg rolls stick together.
- Salt. A little salt is the only seasoning needed to bring out the flavors in these delicious egg rolls.
How To Make Avocado Egg Rolls
Add diced onion, sun-dried tomatoes, corn kernels, cilantro, avocado and salt to a large bowl. Gently toss ingredients with a spoon to combine.
Heat oil in a large, deep skillet over medium-high heat until hot but not smoking.
Lay an egg roll wrapper on a cutting board with the corner facing you and brush egg onto edges of egg roll wrapper. Spoon about a tablespoon and a half of avocado mixture onto wrapper closer to the bottom.
Tuck the outer edges of the wrapper in over filling, then bottom edge and roll wrapper to encase filling. Repeat this process until all filling has been used. You should end up with around 10 egg rolls.
Working in two batches, use tongs to place egg rolls in hot oil, sealed side down. Cook for about 15-20 seconds, or until golden and crispy. Cook for another 15-20 seconds on the other side then use tongs to place egg rolls on a paper towel-lined plate.
Repeat this process with the second batch of egg rolls and set egg rolls aside while you prepare the avocado ranch dipping sauce.
Transfer the avocado to a small bowl and mash with a fork. Add ranch dressing and whisk ingredients to combine. Your sauce should have a thick, creamy consistency. Some small chunks of avocado will remain.
Transfer dipping sauce to a small bowl and place in the center of a large plate. Slice avocados in half on the diagonal and arrange around the dipping sauce cup. Enjoy!
These egg rolls can be stored in an airtight container for up to one day. I do not recommend storing them longer than that for the freshest flavor.
How Do I Choose the Right Avocados for These Egg Rolls?
You want to be sure and use ripe avocados. If you have access to ripe, Fresh California Avocados in your area, I strongly encourage you to use them in this recipe as they have incredible flavor and the quality is undeniable!
To tell if the fruit is ripe, gently squeeze the fruit. It's ripe if you will feel it give a little bit to the pressure but it will not be mushy. If the avocado is very hard just wait a couple of days and check again.
You Will Also Love This AVOCADO, SHRIMP AND MANGO CEVICHE Recipe!
Crispy Avocado Egg Rolls with Avocado Ranch Dipping Sauce
Ingredients
Egg Rolls
- 3 large ripe, Fresh California Avocados peeled, pitted and diced
- ¼ cup minced red onion white or yellow onion will also work for this recipe
- ¼ cup sun-dried tomatoes diced, be sure to drain oil if necessary
- ¼ cup fire-roasted corn kernels drained
- 2 tablespoons fresh cilantro chopped
- vegetable oil for frying
- egg roll wrappers not spring roll wrappers
- 1 large egg beaten
- ¼ teaspoon salt
Avocado Ranch
- ½ large ripe, Fresh California Avocado peeled and pitted
- ½ cup ranch dressing
Instructions
- Add diced onion, sun-dried tomatoes, corn kernels, cilantro, avocado and salt to a large bowl. Gently toss ingredients with a spoon to combine.
- Heat oil in a large, deep skillet over medium-high heat until hot but not smoking. You want enough oil to cover the egg rolls halfway.
- Lay an egg roll wrapper on a cutting board with the corner facing you and brush egg onto edges of egg roll wrapper. Spoon about a tablespoon and a half of avocado mixture onto wrapper closer to the bottom.
- Tuck the outer edges of the wrapper in over filling, then bottom edge and roll wrapper to encase filling. Repeat this process until all filling has been used. You should end up with around 10 egg rolls.
- Working in two batches, use tongs to place egg rolls in hot oil, sealed side down. Cook for about 15-20 seconds, or until golden and crispy. Cook for another 15-20 seconds on the other side then use tongs to place egg rolls on a paper towel-lined plate.
- Repeat this process with the second batch of egg rolls and set egg rolls aside while you prepare the avocado ranch dipping sauce.
- Transfer the flesh of half an avocado to a small bowl and mash with a fork. Add ranch dressing and whisk ingredients to combine. Your sauce should have a thick, creamy consistency. Some small chunks of avocado will remain.
- Transfer dipping sauce to a small bowl and place in the center of a large plate. Slice avocados in half on the diagonal and arrange around the dipping sauce cup. Enjoy!
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