My aunt Helen makes THE BEST egg rolls. Seriously. From the Philippines, she brought over a ridiculously tasty recipe. While she won’t give me the recipe (just yet), I’m continuously trying to figure it out every time I take a bite. A few winters ago, we made shrimp rolls for my family when they came to visit during their annual Christmas trip to NYC.
Egg and spring rolls are a must side dish when enjoying Asian cuisine. Recently, we went to Up Thai right in our neighborhood. Their spring rolls were delicious! And the plum sauce pulled everything together. In an effort to make another incarnation of our shrimp spring roll, we thought we could stuff it with Guacamole and fuse two cultures together, making these guacamole egg rolls. They were delicious!
Guacamole Egg Rolls
- 3 avocados
- 1 small red onion, diced and minced
- Juice from 1 lime
- 1 plum tomato, diced
- 8 egg roll sheets
- 2-3 cups of oil
- Peel and mash avocados.
- Mix in onion, lime juice, tomato, a pinch of salt, and a dash of pepper. Taste and add more salt and/or pepper if necessary.
- Lay out an egg roll sheet and scoop about 3-4 tbsp of guacamole onto the middle of the sheet.
- Looking at the egg roll sheet, position it so that a corner is pointed towards you.
- Spread the Guacamole horizontally towards each left and right corner.
- Fold up the egg roll.
- In a cast iron skillet, preheat oil on stove.
- Place a few egg rolls in the skillet and cook each side for about 2-3 minutes or until it’s golden brown.
- Move to a paper towel to dry off the excess oil.
- Serve hot.