Roll Into Summer: Guacamole Rolls

Guacamole Rolls ~ Today is a bitter sweet day. My youngest is “graduating” from pre-K and I really can’t believe it. It seems every parenting cliche that “they” tell you holds true –– the biggest one being –– time flies. Along with this ceremony marks the beginning of summer vacation for us and I am so ready for some time by the pool and the long days of summer to arrive. I have had the idea of packaging up some homemade guac into a crispy shell for a while and I finally got around to making these Guacamole Rolls. You know, like a lazy (wo)man’s chips and guacamole serving all rolled into one. Creamy avocado packed crispy springs rolls can be served alongside dinner, as an appetizer or even poolside. Grab your margarita, sit back and enjoy summer.

                           Make your fresh guacamole filling.  

Print Recipe

Guacamole Rolls

Course

appetizers, Entree, Main

Cuisine

Sides

Prep Time

10-15 Minutes

Cook Time

4-6 Minutes

Servings

Rolls

Ingredients

• 2 Medium avocados pitted and chopped
• 1 Medium tomato chopped
• 1 Small lime zest and juice
• 1/2 Cup red onion chopped
• 1/4 Cup fresh cilantro chopped
• 1 Teaspoon garlic powder
• 1/2 Teaspoon kosher salt
• 1 (12 ounce) package egg roll wrappers
• 1/2 Cup vegetable or avocado oil
• 1 Cup sour cream for serving

Course appetizers, Entree, Main Cuisine Sides Prep Time 10-15 Minutes Cook Time 4-6 Minutes Servings Rolls Ingredients 2 Medium avocados pitted and chopped 1 Medium tomato chopped 1 Small lime zest and juice 1/2 Cup red onion chopped 1/4 Cup fresh cilantro chopped 1 Teaspoon garlic powder 1/2 Teaspoon kosher salt 1 (12 ounce) package egg roll wrappers 1/2 Cup vegetable or avocado oil 1 Cup sour cream for serving

Instructions

1. In a medium bowl, add avocado, tomato, lime, onion, cilantro, garlic powder and salt and stir until well combined.
2. Place an egg roll wrapper flat and add in 2 heaping Tablespoons of avocado mixture into the center. Fold in sides and roll up into egg roll shape. Brush end piece with water to seal it shut, then set aside. Continue process until all of the rolls are filled. Place a paper towel lined bowl to the side.
3. Place a heavy duty pan over medium heat. Add in the oil and let it get hot for about 45-90 seconds. Place an egg roll one at a time into the hot oil leaving some space between each one for turning, this may have to be done in batches. Roll each one in the oil until each side is lightly golden about 1-2 minutes per side. Once golden on all sides, remove from heat and place onto the paper towel lined dish to drain off excess oil. Continue the process until all of the rolls are cooked.
4. Sprinkle them with salt and serve with a dollop of sour cream.