Avocado Egg Rolls

2013-04-28 11.12.07

2013-04-28 11.18.22

Yield: 50 egg rolls


  1. Egg roll wrapper, as needed
  2. Egg, beaten, as needed
  3. Cooking oil, for deep-frying



  1. 6 avocados, sliced into small cubes
  2. 24  oven-dried tomatoes, julienned
  3. 2 chicken breasts, seasoned with salt and pepper, fried and shredded
  4. 12 slices bacon, fried and roughly chopped
  5. 2 small red onions, finely minced
  6. 1 lemon, juiced
  7. Salt, as needed
  8. Pepper, as needed


  1. Combine ingredients until well-mixed.
  2. Put aside until needed

IMG_20130426_214405 IMG_20130426_223214 IMG_20130426_232921 IMG_20130426_233040



  1. 1/2 cup ranch dressing
  2. 2 tbsps mayonnaise
  3. 1/2 tsp hot sauce
  4. 1 calamansi, juiced
  5. Salt, to taste
  6. Pepper, to taste


  1. Combine ingredients until well-mixed.
  2. Refrigerate for four hours or best, overnight, before serving.



  1. Place one wrapper on the counter with one corner pointing toward you.
  2. Spoon a good amount of filling across the lower third of the wrapper, leave at least one inch between the filling and each edge of the wrapper.
  3. Fold the lower third of the wrapper over the filling, and gently pull back to tuck into a tight bundle.
  4. Fold the side of wrapper over filling, roll up and wet the remaining corner with beaten egg, and continue to roll up. Press edges firmly to seal.
  5. Place on a container, seam side down, and repeat with remaining wrapper and filling.
  6. After all filling’s gone, put egg rolls in the freezer for at least four hours or overnight before frying.


  1. Heat deep-fryer over medium heat
  2. Once the oil’s reached a good temperature, deep-fry egg rolls by batch, until golden brown on all sides.
  3. Transfer on a plate lined with paper towels to drain excess oil.
  4. Transfer on a serving plate and serve with dipping sauce (recipe below) or dipping sauce of your choice.
  5. Enjoy!

2013-04-28 10.57.59

2013-04-28 11.12.16

2013-04-28 11.12.29


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