Air-Fryer Avocado Egg Rolls

I visited The Cheesecake Factory recently with the hopes of having one of my favorite appetizers for lunch. When it came time to order, I asked for the delicious Avocado Egg Rolls. Our server, who was super nice was like, “Oh great choice, those are so delicious, I love those too! I’ll get this order right in for you!” Quentin and I were like, “Yay, these are so good! Yummy!” Our server returned to our table moments later and …duhn duhn duuuuhhn… said, “I’m so sorry but we ran out of these today.” =(

We ended up choosing a different choice from the menu. Not a huge deal of course, but don’t you just cry a little cry inside for a moment, when the place runs out of the menu item that brought you there in the first place??

We had a great lunch and continued on with our Christmas shopping but it was stuck in my mind… “At some point before the new year, I will have me some dang avocado egg rolls!” Hahaha…behold, this recipe!! It is not meant to be a copy-cat recipe to the ones at The Cheesecake Factory, but they came out tasting very close anyway! I chose to pair this with a side of sour cream instead of the sweet cilantro dipping sauce. Maybe at some point I will attempt a sweet cilantro dipping sauce, but for now these are just some easy yummy avocado egg rolls with a side of sour cream with a cilantro garnish. These can be whipped up quickly in one football game quarter. These are perfect for entertaining guests too. For this recipe you will need an air-fryer that is the 1 quart size or larger. This yields about 3-4 full sized egg rolls.

Yes…I know.. in the picture, the rolls look like they can be filled more. I will make these again and use more filling so they are filled to the top! I think that would make it both taste even yummier and look better too.

NOTE: If you do not own an air-fryer, not to worry. You can deep fry them as you would with the traditional method of frying egg rolls, skipping steps 5, 6, and 7. I personally like using the air-fryer though, because it saves oil, the health benefits of cooking with less oil, and they cook quicker.

I recommend to cut them in halves after these are done cooking so you get 6-8 pieces, especially if you want enough to go around for a group. But you can also serve them whole and get full pretty fast. Prep time: 10-15 minutes. Cook time 6-8 minutes. Total time: 16-23 minutes. Enjoy!!

Ingredients

  • 3-4 egg roll wraps
  • small amount of water in a small dish
  • 2 avocados
  • 2 tablespoons of cilantro, chopped
  • 2-3 tablespoons of lime juice
  • 1/4 teaspoon of salt
  • 1/4 cup of red onion, minced
  • 1/4 cup chopped sundried tomatoes
  • jalepeño-garlic infused olive oil (any cooking oil will be fine)
  • sour cream (amount as desired for garnish/dipping) Any sour cream works. I like using Daisy brand. I bet the mexican-style sour cream would be heavenly!!
  • a few sprigs of cilantro, as garnish/presentation

Instructions

  1. In a small-medium sized bowl, mash your avocados with a fork or potato smasher until they are just coarsely mashed. You will want to leave it chunky. Do not make it very smooth. Slightly mashed chunks are better for this so coarsely mashed is best.
  2. Add the salt, lime juice, chopped cilantro, minced onion, and chopped sundried tomatoes. Gently fold in the ingredients, enough so the ingredients are mixed together well (but not wildly like you’re beating eggs, otherwise the consistency will be too smooth and will taste like hot guacamole…no bueno, haha.) The avocado should stay chunky.
  3. Lay an egg roll wrap flat onto a flat surface with a corner pointing toward you. Dip your clean finger or small basting brush into the dish of water and moisten the edges with water (This works to seal the edges to prevent filling from escaping).
  4. Spread 3 maybe 4 tablespoons of filling into the wrap, horizontally. Fold the short edges over the filling, pressing edges to make a seal. Then roll it up, away from you and seal the top edges of the wrap.
  5. Repeat this with the remaining wraps.
  6. Preheat the air-fryer to 390F.
  7. Brush on your favorite cooking oil. I love to use an infused oil such as Calivirgin Jalapeño-Garlic Olive Oil, but you can use any kind. My other favorites are olive oil, avocado oil, or coconut oil. I bet peanut oil or sesame oil would add some nice flavor too. Be creative! Make it your own!
  8. Place the egg rolls so they lay horizontally/flat into the air-fryer basket and cook for 6-8 minutes, turning once halfway through the cook time. (Check them at 6 or 7 minutes, as air fryer temps can slightly vary and the filling can burst through the side, if overcooked.)
  9. Remove egg rolls from the air-fryer and onto a cutting surface.
  10. Cut in halves. A pizza cutter works great but any knife of course is just fine.
  11. Serve with a side of sour cream.
  12. Optional: Garnish with sprigs of cilantro.