Ingredients:

  • 2 large (approx. 12 oz / 340g) ripe avocados, diced into ½ inch cubes
  • ¼ cup (40g) red onion, finely minced
  • ¼ cup (30g) sun-dried tomatoes, drained and finely chopped
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 tbsp (15ml) fresh lime juice
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 12 (approx. 180g) vegan egg roll wrappers, thawed
  • 2 cups (480ml) vegetable oil, for frying
  • 1 tbsp (15ml) water mixed with 1 tsp flour

Instructions:

  1. In a stainless steel mixing bowl, combine the diced avocado, minced red onion, sun-dried tomatoes, and cilantro.
  2. Drizzle the filling with lime juice and sprinkle in the salt and pepper. Gently fold the ingredients together with a spatula to coat the avocado without mashing it.
  3. Lay one vegan egg roll wrapper on a clean surface in a diamond shape. Spoon 2 tablespoons (approx. 30g) of filling into the center.
  4. Fold the bottom corner over the filling, tuck in the left and right sides tightly, and roll upward.
  5. Dab the top corner with the flour-water slurry to create a tight seal.
  6. Heat vegetable oil in a large non-stick skillet to 365°F (185°C).
  7. Carefully slide in 3–4 rolls at a time. Fry for 1–2 minutes per side until the wrapper is a deep mahogany-gold and sounds hollow when tapped.
  8. Remove with tongs and drain on a paper towel-lined plate for 60 seconds.