I’m the kind of person that gets food traumatized pretty easily. I once had an incident with injera bread and I haven’t touched it since. So really, my continuing love of avocados is kind of a testament, considering our bloody history. It’s a not-so-long story that ended with trip to urgent care – I will forever had the scar on my hand to remind me about the time I filleted (the doctor’s words) myself while opening up an avocado.
It’s okay though. Even though they hurt me, me and avocados are are going to stick together through thick and thin, good and bad, pleasure and pain. After all, how can I fault them? They might just be my perfect fruit. They’re so versatile – you can use them in breakfast bowls, cake, or, even a crispy egg roll!
I kept saying to Mike, as we ate these, that they tasted almost meaty. I absolutely loved the creamy heft of the avocados contrasted with the thin crispy crunch of the wrappers. Then again, how can anything taste bad when it’s rolled up and deep fried. Maybe I should give injera bread another try – this time deep fried?! Okay, no. I just google image searched injera and I definitely can’t do it. Not even deep fried.
What I can do is another batch of these crispy avo egg rolls. So good!
Crispy Avocado Egg Roll Recipe
makes 10-12 egg rolls
- 1 ripe avocado, lightly mashed
- 1-2 tablespoons finely diced red onion
- 1-2 tablespoons chopped cilantro
- 1-2 tablespoons sliced green onions
- 1/2 jalapeño, diced
- 1 tablespoon fresh lime juice
- salt and freshly ground pepper
- 10-12 sheets egg roll paper
- oil to deep fry (I like grapeseed or canola)
- sour cream and salsa, if desired
Mix together the avocado, onion, cilantro, green onion, jalapeño, and lime juice. Taste and season with salt and pepper, adjusting as needed.
Take a wrapper and place it in front of you like a diamond. Make sure the other wrappers are covered with a damp paper towel so they don’t dry out. Spread out 1 tablespoon of filling not quite in the middle of the wrapper. Fold the corner closest to you up and towards the corner farthest away from you. Pinch to make sure the wrapper is tight around the filling. Fold in the two sides to where it meets the filling. Try to keep the sides straight. Pinch and roll tightly. Lightly dampened the last corner with a bit of egg before rolling up all the way. Roll all of the rolls before deep frying.
Fill a deep sided pot (I really like this one) with several inches of oil (enough for the spring rolls to float). Heat the oil over medium to medium-high heat until it reaches 350°F. Gently add your spring rolls, being careful not to overcrowd. It’s best to deep-fry in batches. The rolls should bubble immediately when they hit the hot oil. If they don’t, your oil isn’t hot enough. Fry until the skins turn golden brown and crisp, about 3-4 minutes. Remove the rolls and drain on paper towels. These rolls stay hot for quite some time so be careful when you bite into one!
Serve with salsa and sour cream, if desired.