Description
Avocado Egg Rolls with Tamarind Dip combine crispy, golden fried wrappers with a creamy, flavorful avocado filling and a tangy, sweet tamarind dipping sauce. Perfect as a vegetarian-friendly appetizer or snack, this recipe is quick to make, packed with bold flavors, and offers a delightful contrast of textures in every bite.
Ingredients
Scale
Filling
- 2 ripe avocados, mashed
- 1 tablespoon lime juice
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- Salt and pepper, to taste
- Egg roll wrappers (about 8-10 wrappers)
- Water or beaten egg, for sealing
For Frying
- Vegetable oil, for frying (about 2 cups)
Tamarind Dip
- 3 tablespoons tamarind paste
- 1 tablespoon honey or brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2–3 tablespoons water or orange juice (to thin)
Instructions
- Prepare the Avocado Filling: In a bowl, mash the ripe avocados and immediately add lime juice to prevent browning. Stir in finely chopped red onion, cilantro, salt, and pepper until well combined but still chunky for texture.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat on a clean surface. Place about two tablespoons of the avocado mixture near one corner. Fold the corner over the filling, fold in the sides, then roll tightly. Seal the edge with a dab of water or beaten egg to prevent it from opening during frying.
- Fry the Egg Rolls: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the egg rolls in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels to remove excess oil.
- Make the Tamarind Dip: In a small bowl, whisk together tamarind paste, honey or brown sugar, minced garlic, grated ginger, and water or orange juice until smooth. Adjust sweetness or tartness to your preference. Refrigerate until ready to serve.
- Serve and Enjoy: Serve the crispy avocado egg rolls hot alongside the chilled tamarind dip. Garnish optionally with fresh cilantro leaves, sesame seeds, or thinly sliced red chilies for added flavor and presentation.
Notes
- Choose ripe but firm avocados to avoid mushy filling.
- Do not overfill the egg roll wrappers to prevent tearing.
- Seal wrappers well using water or egg wash to avoid leakage during frying.
- Maintain oil temperature steadily at 350°F for even, crispy frying.
- Prepare the tamarind dip ahead of time to enhance flavor melding.
- Store leftover egg rolls in an airtight container refrigerated up to 2 days; keep dip separate.
- Freeze un-fried assembled rolls in a single layer until solid, then store in freezer bags for up to 1 month. Fry directly from frozen, adding a few minutes to cooking time.
- Reheat leftovers in a 375°F oven for 8-10 minutes to regain crispiness. Avoid microwaving.
- Bake option: bake egg rolls at 400°F on a greased sheet for 15-20 minutes, turning halfway, for a crispy texture.
- Use gluten-free egg roll wrappers and verify dip ingredients for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Fusion / Asian-inspired
Nutrition
- Serving Size: 2 egg rolls with tamarind dip
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg