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Avocado Egg Rolls With Vegan Cilantro Ranch

These Avocado Egg Rolls with Vegan Cilantro Ranch are the right party appetizer! Perfectly crispy, simple to form and totally tasty!

We are just days faraway from the Super Bowl so you recognize I even have some yummy snacks mapped out for you guys to form. And that we are beginning the week with one among my new favorite party snacks – Avocado Egg Rolls!

Avocado Egg Rolls With Vegan Cilantro Ranch
Avocado Egg Rolls With Vegan Cilantro Ranch

Yep, imagine a tasty guac inside a crispy spring roll. Oh, and you’re dipping these bad boys into vegan ranch.

AND egg rolls are an accidental vegan food. Don’t let the “egg” within the name confuse you.

Now, let’s mention the filling. We are basically getting to make an excellent yummy guac. Simple, yet delicious. And don’t be surprised if you sneak a few bites of the filling before you roll these up.

Avocado Egg Rolls With Vegan Cilantro Ranch

  • 3 avocados
  • 1 roma tomato deseeded and diced
  • 1/4 cup red onion diced
  • 1/4 cup cilantro chopped
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • salt to taste
  • 1 lime juiced
  • 6-8 egg roll wrappers
  • oil for frying I used canola oil
  • 1 tbsp Dry Ranch Seasoning Mix
  • 1/2 cup vegan mayo
  • 1/4 cup cilantro roughly chopped
  • 1-2 tbsp non-dairy milk unsweetened
  • 1-2 tbsp apple cider vinegar
  1. Prepare the cilantro ranch by combining all of the ingredients in a food processor or blender (start with 1 tbsp of milk and 1 tbsp of vinegar). Pulse until combined. Taste and adjust seasoning as needed. Place in the fridge until ready to use.
  2. Add the avocado to a bowl and mash until the desired consistency is reached. Add the tomato, onion, cilantro, cumin, pepper, salt and lime juice to the bowl and stir to combine. Taste and adjust seasonings as needed.
  3. Heat an inch of oil to 375 degrees in a dutch oven or large pot.
  4. Fill a small bowl with water. Place your egg roll wrapper on a clean surface and place 3 tbsp of the avocado filling in the center of the wrapper.
  5. Use your finger to dab water onto the 4 corners of the roll. With the wrapper facing you as a diamond shape, fold in the 2 sides. Bring the bottom corner up, then roll toward the top corner – keeping the roll tight as you roll. Make sure that the exposed corner is secure, adding additional water to that corner if needed. Set aside until all of the egg rolls are done.
  6. Working in batches, place your egg rolls in the hot oil. Cook until browned on both sides (approx. 2-4 minutes), flipping as needed. Place finished egg rolls on a paper towel lined plate to allow excess oil to drain.
  7. Cut egg rolls in half and serve with the cilantro ranch.

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