Servings: 6 rolls
  • 4 avocados skinned, de-seeded, chopped into chunks
  • 1/3 cup sun-dried tomatoes in oil drained and chopped fine
  • 3 tbsp red onion chopped fine
  • 3 tbsp fresh cilantro chopped fine
  • egg roll wrappers
  • 3 cups olive oil
  1. In a large bowl gently mix the avocado, sun-dried tomato, red onion, and cilantro until just combined.

  2. Lay out an egg roll wrapper. Scoop a heaping tablespoon of the avocado mixture onto the center of the wrapper, fold, set aside, and repeat until all the avocado mixture is used.

    (usually there is a guide on the wrapper package on how to fold an egg roll)

  3. Heat the olive oil in a deep cast iron skillet until shimmering. Gently place each of your prepared egg rolls into the oil. Fry for about 30 seconds, flip, and repeat with the rest of the egg rolls. Place the egg rolls on a paper towel. Serve and enjoy.