Ingredients:

  • 3 large ripe Hass Avocados (approx. 450g), pitted and cubed
  • 1/4 cup (40g) oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons (20g) red onion, finely minced
  • 2 tablespoons (5g) fresh cilantro, chopped
  • 1 tablespoon (15ml) lime juice
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 10 sheets egg roll wrappers
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup neutral oil for frying
  • 1/4 cup (60g) vegan mayo or cashew butter
  • 1 teaspoon honey or agave
  • 1 tablespoon rice vinegar
  • 1/4 cup fresh cilantro, packed
  • 1 clove garlic, minced

Instructions:

  1. In a large bowl, gently toss the cubed avocado, sun-dried tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper, keeping distinct chunks of avocado for texture.
  2. Place an egg roll wrapper on a clean surface in a diamond shape.
  3. Place approximately 3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then tuck in the left and right side corners tightly.
  4. Mix cornstarch and water to create a slurry. Brush the top corner of the wrapper with the slurry and roll upward tightly to seal.
  5. Heat 1 inch of oil in a skillet or Dutch oven to 350°F (175°C).
  6. Carefully place egg rolls in the oil, seam-side down. Fry for 2-3 minutes per side until deep golden brown and blistered.
  7. Remove with a slotted spoon and place on a wire cooling rack. Rest for 2 minutes before slicing diagonally.