Appetizer: United States – California Cuisine – Avocado Egg Rolls

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 35 min

Ingredients

- 8 egg roll wrappers (8 wrappers)
- 3 medium avocados, about 18 oz (510 g) total, ripe but still slightly firm
- 1/3 cup (80 ml) oil-packed sun-dried tomatoes, drained and finely chopped (about 40 g)
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (40 g) red onion, very finely diced
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (2 oz / 57 g) shredded Monterey Jack cheese (optional, helps binding)
- 1 large egg + 1 tbsp (15 ml) water, beaten (egg wash to seal)
- 2 cups (480 ml) vegetable oil or neutral frying oil, for shallow frying
- Optional: pinch crushed red pepper flakes (to taste)

Cilantro-Lime Crema (dipping sauce)
- 1/2 cup (120 g) sour cream or Greek yogurt
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) finely chopped cilantro
- 1/2 tsp (2.5 g) honey or agave (optional)
- Salt and pepper to taste

Instructions

Short Description:
Crispy fried egg rolls filled with creamy avocado, tangy sun-dried tomatoes, fresh cilantro, and zesty lime for a distinctly Californian starter. Served with a bright cilantro-lime crema for dipping.

Regional Notes:
This California variation highlights the state's fresh produce by using ripe avocado, oil-packed sun-dried tomatoes, and abundant cilantro, reflecting local fusion influences. Unlike generic avocado rolls, these lean into sun-dried tomato acidity and bright citrus crema common to California cuisine.

1. Prepare the filling: in a medium bowl, scoop and mash the avocados with a fork, leaving some small chunks for texture. Stir in the chopped sun-dried tomatoes, cilantro, red onion, lime juice, salt, pepper, and shredded Monterey Jack (if using). Adjust seasoning; add crushed red pepper if you want heat.
2. Make the crema: whisk together sour cream (or yogurt), lime juice, chopped cilantro, and honey. Season with salt and pepper to taste. Chill until ready to serve.
3. Set up assembly station: place one egg roll wrapper on a clean surface in a diamond orientation (one corner pointing toward you). Keep remaining wrappers covered with a damp towel so they do not dry out. Have the beaten egg wash in a small bowl for sealing.
4. Fill and roll: place about 2–3 tbsp (30–45 g) of the avocado mixture in the center lower third of the wrapper. Fold the bottom corner up over the filling, tuck the side corners in toward the center, then roll tightly toward the top corner. Brush the top corner with egg wash and press to seal. Repeat with remaining wrappers and filling.
5. Heat the oil: pour vegetable oil into a heavy skillet or shallow pan to a depth of about 1/2 inch (12 mm). Heat over medium-high until the oil reaches about 350°F (175°C) or a small piece of wrapper sizzles immediately on contact.
6. Fry the egg rolls: working in batches to avoid crowding, add 3–4 egg rolls seam-side down. Fry 2–3 minutes per side, turning gently, until evenly golden brown and crisp. Use tongs to turn and remove, then drain on a wire rack or paper towels. Maintain oil temperature between 325–350°F (160–175°C).
7. Alternatively bake: for a lighter option, place egg rolls on a parchment-lined baking sheet, lightly brush with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden and crisp.
8. Serve: cut egg rolls in half on the diagonal if desired and arrange on a platter with cilantro-lime crema for dipping. Serve hot so the avocado is creamy and the wrapper is crisp.