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Avocado Egg Rolls

Avocado Egg Rolls & Creamy Verde Sauce Screenshot from America's Heartland Season 10 Episode 16

 4 avocados, cubed
 ½ red onion, diced
 1 jalapeno pepper, minced
 3 tbsp tbsp cilantro, chopped
 4 oz sun-dried tomatoes in oil, julienned
 1 tsp garlic powder
 1 egg, beaten (for sealing egg rolls)
 salt, pepper to taste
 egg roll wrappers
 vegetable oil, for frying
 Creamy verde sauce, recipe follows
Creamy Verde Sauce
 1 cup sour cream
 3 green onions, roughly chopped
 ¼ cup cilantro
 ½ lime of juice
 salt, pepper to taste

Combine avocados, red onion, jalapeno, cilantro, sun-dried tomatoes, and seasonings in bowl, and mix.


Fill the egg roll wrappers. Lay a wrapper on your cutting board with one corner facing you. Then, place a spoonful of the filling along the center. Fold corner closest to you over the filling, then fold over the left and right corners before rolling to complete the egg roll. Brush a little bit of the egg on the last corner to seal the egg roll. Repeat until filling is gone.


In a heavy-bottomed pot or pan, add enough oil to coat the bottom of the pan. When oil is hot, gently add egg rolls and fry, turning until all sides are golden-brown. To drain, place egg rolls on a paper grocery bag.


To serve, slice egg rolls in half and serve with creamy verde sauce.

Creamy Verde Sauce

Process all ingredients in a food processor and serve. Can be made up to two days ahead.

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