Avocado Egg Rolls with Vegan Cilantro Ranch #vegetarian #appetizers

These Avocado Egg Rolls with Vegan Cilantro Ranch are the ideal party canapé! Entirely fresh, easy to make and absolutely delicious!

We are only days from the Super Bowl so you realize I have some yummy bites arranged out for you all to make. What's more, we are commencing the week with one of my new most loved gathering snacks – Avocado Egg Rolls!

That's right, envision a delicious guac within a fresh egg roll. Goodness, and you're dunking these awful young men into veggie lover farm. Uhhhhhhh… yum!

Also Try Our Recipe : 30-Minute Vegan Red Curry Noodle Bowls

INGREDIENTS

• 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

FOR THE CILANTRO RANCH

• 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

INSTRUCTIONS

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.***

NOTES
*If you don’t have my Dry Ranch Seasoning Mix on hand, you can use my other Cilantro Ranch recipe.
**Check out the photos above or the video to see more details on how to fold these.
***These are best served immediately. If you want to prep the egg rolls ahead of time, follow all of the steps except for frying. Cover the uncooked egg rolls with a damp paper towel and place in the fridge until ready to fry.

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