Monday, February 6, 2012

Baked Avocado Eggrolls with Honey Cilantro Dipping Sauce

The Super Bowl was one of my excuses to make a whole bunch of food and entertain some guests. I've been dying to try avocado eggrolls but never really had a reason to do it. Yesterday became my reason.

I got some large avocados at the store (they were on sale so it kind of felt like Christmas) and mixed them with a few ingredients to come up with a tasty, healthy appetizer that was served up with an even tastier sauce. The eggrolls, which are baked instead of fried, are simply composed of avocado, red onion, garlic, cilantro and lime juice to make something reminiscent to guacamole. You could probably use this recipe for a simple guacamole recipe, but having it in eggroll form is just so unique and gives a whole different experience. The sauce is an easy, honey-based sauce that lends a sweetness that mixes so well with the avocado.

Baked Avocado Eggrolls with Honey Cilantro Dipping Sauce

Avocado Mixture:
3 large avocados (click here to see how to cut an avocado)
3 TB red onion, thinly sliced and rough chopped
2 TB chopped cilantro
1 garlic clove, mashed
1/2 tsp salt
2 TB lime juice

Dipping  Sauce:
1/2 c cilantro, chopped
1/4 c honey
1 1/2 TB white vinegar
1 garlic clove, minced
1/2 TB olive oil
pinch turmeric 
pinch salt
pinch pepper
1/2 tsp lime juice

12 eggroll wrappers

Dipping Sauce:
Make dipping sauce: Mix honey and vinegar together in microwave safe bowl. Heat for about 10 -15 seconds to melt the honey a bit and make it easier to stir. Add the vinegar and honey mixture with the other dipping sauce ingredients to a blender. Blend until everything is combined and set aside.

Avocado Eggrolls:
1. Mash one avocado and chop the others into 1/4" - 1/2" pieces.
2. Mix all the avocados with lime juice.
3. Add red onion, garlic, cilantro and salt to avocados and mix well, but gently.
4. Preheat oven to 425°.
5. Take one eggroll wrapper (cover the rest with a damp towel when not using so they don't dry out) and place 2 TB of avocado mixture down the middle, from corner to corner leaving about 3/4" - 1" margin.
7. Fold the bottom corner over the mixture and roll a bit. Next, fold the sides over the ends of the rolled avocado part. Dab the exposed corner with water and finish rolling to seal the eggroll.
8. Place on a foil-lined baking sheet.
9. Bake for 8-9 minutes then flip over.
10. Cook for another 8-9 minutes or until they're nicely browned. 


  1. I'm so excited to make these (I've been craving something similar and much less healthy from a restaurant in TX!) I'm very excited to try the dipping sauce too! What is step number 1?

    1. Thanks for catching that, Julie! This has been one of my most popular posts and no one, including myself, has ever noticed that. My proofing skills have hopefully gotten better since this post :) I've updated the recipe and it includes all the steps now. Thanks again! If you make the eggrolls, please come back and let me know what you thought!

  2. I will be making these tomorrow for our Super Bowl get together! I will let you know how it goes!

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