Air Fryer Recipe
Avocado Egg Rolls
Avocado egg rolls are a delightful and innovative dish that combines creamy avocados with a crunchy shell, perfect for a quick snack or party appetizer.
Ingredients
- 2 ripe avocados
- 1/4 cup diced sun-dried tomatoes
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh coriander
- Salt and pepper, to taste
- 8 egg roll wrappers
- Cooking oil spray
Method
- Scoop the avocados into a mixing bowl.
- Add sun-dried tomatoes, red onion, lime juice, coriander, salt, and pepper.
- Mash together with a fork until combined, slightly chunky but well-mixed.
- Lay an egg roll wrapper flat on a clean surface.
- Spoon about 2 tablespoons of the avocado mixture onto the center of the wrapper.
- Fold the ends over the filling and roll tightly, wetting the edges with water to seal.
- Preheat the air fryer to 200°C (392°F).
- Brush the rolls lightly with oil spray.
- Place them in the air fryer basket, ensuring they do not touch.
- Air fry for 7-10 minutes, or until golden brown and crispy.
Why this works in an air fryer
Air frying works here because the wrapper is thin and low-moisture, so fast convection dehydrates and browns the surface before the avocado filling overheats. A light oil film improves heat transfer and blistering; sealing tightly prevents steam from the lime and onion loosening the folds.
Equipment notes
Assumes a 4-5 litre basket holding 4 rolls with gaps; cook in two batches if needed. In a single-drawer fryer, rotate or turn halfway for even browning. In a dual-zone model, split the rolls between drawers and add 1-2 minutes, as smaller loaded drawers often circulate less aggressively.
Common pitfalls
- Pale, leathery wrappers at minute 8: they were too dry or under-oiled; mist evenly with oil and cook 2-3 minutes more at 200°C.
- Filling leaking from the seams: the rolls were overfilled or the edges were not wetted enough; use a level 2 tablespoons filling and press the final seam flat for 10 seconds.
- Wrapper browns in spots but stays soft underneath: the rolls are touching or sitting seam-side down in pooled moisture; leave clear gaps and place seam-side down only after blotting the wrapper surface dry.
- Avocado tastes dull after cooking: it needed more acid and salt before rolling; season the filling slightly more boldly than you would for guacamole, as the wrapper mutes it.
Variations & substitutions
- Use drained roasted red peppers instead of sun-dried tomatoes; pat them very dry or the wrappers will soften before they crisp.
- Swap coriander for chives or flat-leaf parsley; the cooking time is unchanged, but the flavour becomes less citrusy and herbaceous.
- Add a small amount of crumbled feta or grated mature Cheddar; keep it to 2-3 tablespoons total so melted cheese does not force the seams open.
- Use spring onion instead of red onion; it releases less sharp moisture, so the filling is a little easier to seal neatly.
Storage & reheating
Keep cooked rolls refrigerated for up to 2 days, then reheat in the air fryer at 180°C for 4-6 minutes until the wrapper re-crisps and the centre is just warm.
Nutrition
Calories: 250
