Ingredients
Scale
- 2 ripe avocados, peeled and pitted
- 1/4 red onion
- 1/2 lime (juiced)
- 4-6 sun dried tomatoes in oil
- 1 tablespoon fresh cilantro (finely chopped)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 8 vegan egg roll wrappers (I used Frieda, which is egg-free)
- Cooking spray
- Vegan sour cream (or your favorite dipping sauce)
Instructions
For the egg roll filling:
- In a medium-sized bowl, start by mashing your avocados. Then, finely chop your sun dried tomatoes and onions and add to the mashed avocados.
- Juice the lime and drizzle over your mashed avocados. Mix in all of your spices.
- Finely chop your cilantro and add to the avocado mixture, mixing until well-combined.
Making the egg rolls:
- Lay one sheet of your vegan egg roll wrapper on a flat surface on the diagonal. Place about one tablespoon of the avocado filling on the corner nearest you.
- Roll the corner up and over your filling, pressing gently to make it tight and firm.
- Then fold in your corners, right then left, like an envelope, and keep rolling up until you’re near the top corner. Do not seal yet!
- Brush some water on the top corner and seal closed. The water will help seal the egg roll. Repeat until all 8 egg rolls are made.
- Spray the air fryer basket with cooking spray. Place the egg rolls in the air fryer, making sure they’re spaced apart and none of them are touching each other.
- Spray the tops of the egg rolls with the cooking spray and cook in the air fryer at 350 degrees for 6-8 minutes. Make sure to flip them over halfway through and spray the tops. Continue cooking until golden brown and crispy.
- Optional: Serve with a side of vegan sour cream, or your favorite dipping sauce.
Notes
- Have any leftover egg roll filling? This filling is great on its own as a dip. Consider it a guacamole and serve with your favorite chips!
- You can find egg roll wrappers in the refrigerated produce section of your grocery store.
- If you make these ahead of time, you can store these egg rolls in an air-tight container in the freezer for up to 3 months. To reheat, put back in the air fryer at 400 degrees spray with cooking spray, and cook for 2-3 minutes on each side.
- I served some vegan sour cream on the side, but feel free to use whatever dip you like. Sweet chili sauce is always good for dipping!
- Prep Time: 15 min
- Cook Time: 6-8 min
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Asian Fusion
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 199
- Sugar: 0.6 g
- Sodium: 228.6 mg
- Fat: 9.6 g
- Carbohydrates: 25.7 g
- Protein: 4.5 g
- Cholesterol: 2.9 mg
