A riff on the popular restaurant appetizer, these Avocado Egg Rolls with Chipotle Ranch Dipping Sauce are easy to make at home and just as good!
Do you love a good copycat recipe? You can also try this Chick Fil A Sauce, BBQ Chicken Pizza, or Southwest Egg Rolls.
Now, most of us aren’t strangers to the popular restaurant version of these egg rolls. But why go sit on a waiting list for an hour when you can whip these up at home pretty effortlessly? And as much as I love their dipping sauce, I decided to go with something that has ingredients that are super easy to find. And I’m pretty sure once you try these, you’ll agree that this chipotle ranch dipping sauce is even better!
Ingredients
- Avocados: You’ll need 3 large avocados. If you have smaller avocados, I would suggest using 4.
- Sun-Dried Tomatoes: You will want the sun-dried tomatoes that are packed in oil. Just drain them from the oil, and chop them.
- Red Onion: I like to make sure the red onion is very finely minced so it is mainly adding flavor, not texture.
- Cilantro: There is cilantro in both the egg roll filling and the dipping sauce.
- Egg Roll Wrappers: These are easy to find at most grocery stores. I can usually find them in the produce section where the refrigerated dressings are.
- Oil: You want to choose a neutral flavored oil with a high smoke point for frying the egg rolls. I like to use vegetable oil.
- Mayonnaise & Sour Cream: These are the base for your dipping sauce. I like the mixture of both.
- Dry Ranch Seasoning: You can make this yourself with spices, or you can use the powder that comes in an envelope.
- Garlic: The garlic will be raw in the dipping sauce, so if you don’t want a strong garlic flavor, you can use less. I like to use more, but chop it very finely.
- Chipotles in Adobo plus Sauce: Chipotles in adobo are easy to find at the grocery store on the international aisle with the Mexican food. For this recipe, you’ll want to take 2 of the peppers and mince them. I like to remove the seeds first, but if you like it spicy, you can leave the seeds in. You’ll also want some of the sauce that the peppers are packed in.
How to Make Chipotle Ranch Dipping Sauce
This is super easy – simply take all of your sauce ingredients and mix them together!
How to Make Avocado Egg Rolls
Start by making the egg roll filling. Cut the avocados into chunks, then mix in the sun-dried tomatoes, red onion, and cilantro.
Forming the egg rolls is easier than you’d think!
1 – start by placing about 1/3 cup of the avocado mixture in the middle of an egg roll wrapper, positioning it like a diamond.
2 – fold in the two outside points towards the center.
3 – start rolling up the egg roll.
4 – when you get to the end, wet the corner with some water, then finish rolling it tight. The water will act as glue to keep the wrapper from unrolling.
Finish rolling all of the filling in the wrappers. The cook the egg rolls in hot oil until browned, turing them as needed.
Tips and Tricks
I like to make the dipping sauce first and then refrigerate it until I’m ready to serve the egg rolls. That gives it some time for the flavors to meld together and for it to set up a bit more.
These are best made just before serving. If you want to do some of the work ahead of time, I would suggest rolling the egg rolls, the refrigerating them. Then fry just before serving.
If you do have leftovers, they would be best reheated in the oven or in an air fryer.
More Appetizer Recipes
Egg Roll Recipe
Sausage Stuffed Mushrooms
Crock Pot BBQ Grape Jelly Meatballs
Spinach Artichoke Dip
Cheese Ball Recipe
Cheeseburger Eggrolls
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Avocado Egg Rolls with Chipotle Ranch Dipping Sauce
Ingredients
Egg Rolls:
- 3 large avocados
- 1/3 cup sun-dried tomatoes in oil drained and chopped
- 3 tablespoons finely minced red onion
- 2 tablespoons minced fresh cilantro
- 9 egg roll wrappers
- Oil for frying
Dipping Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1 clove garlic finely minced
- 2 chipotles in adobo seeds removed and chopped
- 1 tablespoon adobo sauce
- 1 tablespoon chopped cilantro
Instructions
Make the dipping sauce:
- In a small bowl, combine all of the ingredients and mix well. Refrigerate until needed.
Make the egg rolls:
- Heat several inches of oil in a Dutch oven or heavy pan until it reaches 350ºF to 375ºF.
- In a large bowl, combine the avocados, sun-dried tomatoes, red onion, and cilantro. Mix.
- Working with one egg roll wrapper at a time, lay the wrapper on a surface in front of you like a diamond. Add about 1/3 cup of the avocado mixture to the center. Fold in the two sides, then fold over the bottom. Roll until the filling is completely enclosed in the center of the roll. Wet the corner of the wrapper so that it will stick. Continue with the rest of the wrappers and filling.
- Drop the egg rolls in the hot oil, 2 to 3 at a time, and cook until golden brown, turning as needed. Drain on a paper bowl lined plate
- To serve, cut in half diagonally. Serve with the Chipotle Ranch Dipping Sauce.
Cherylynn says
I have always been intimidated to try wrapping egg rolls, but you explained it very well. these definitely sound worth trying. If they turn out I might just try the macaroni and cheese egg rolls too as they sound interesting.
pam says
???? about ranch mix. do you have a recipe for dry ranch mix ???and any other spice blends you have that i can add to my recipe box. ???want to start eating more homemade spice blends to perk up bland dinners
Deborah says
Hi Pam – I don’t have one on the blog right now, but you can use the same seasoning mix I use in my homemade ranch dressing. https://www.tasteandtellblog.com/ranch-dressing-dip-bar/
Mariel @ Or so she says... says
These look AMAZING!!! Pinned!
Art deleon says
How many calories is in this egg rolls?
Teresa says
oh, I did put in some fresh lime juice since I knew we’d have leftovers and I didn’t want the avocados to go brown.
Teresa says
These were awesome. I used whole wheat tortillas because that is what I had. Green onions instead of red onions. No cilantro. yuk. The dipping sauce was soooo gooood.
Deborah says
@Teresa, I’m so glad you enjoyed them!!
Aubrey @ Real Housemoms says
I am so excited to make these for the Super Bowl!!! This is one of my all time favorite apps. Thanks for sharing with us over at Real Housemoms for Fabulous Fridays! I hope you’ll come again this week.
Ashley says
So I saw these and knew that they’d be the perfect way to use up the egg roll wrappers I had left in the fridge. Oh…my…GOD they were amazing! Thank you so much for the recipe. I made a homemade ranch mix to avoid buying one with junk in it from the store. Perfection! I posted it over on my site with a link back to yours. Thank you so much for this fantastic recipe!
Sam says
Are these best when eaten right away? Will the avocado brown a lot if I made them for a party? I want to make these for the super bowl, but I am worried they won’t look appetizing just sitting out!
Thanks!
Deborah says
@Sam, I would serve them within a couple hours. The avocado didn’t go brown on mine, but we ate them within probably 2 or 3 hours. And I think that if you made them too far in advance and had to refrigerate them, they might get soggy.
Meghan @ The Tasty Fork says
Eeekkk!! These look ahhhh-mazing! I’m pinning and making ASAP.
Ashley @ Kitchen Meets Girl says
I’m dying over your photos–they are simply amazing. And avocado egg rolls? Squeeeeeeeee. I. NEED. Thanks so much for linking up at What’s In Your Kitchen Wednesday!
Trish - Mom On Timeout says
These looks so delicious! Pinned, sharing on Facebook, and featuring tomorrow 🙂 Thank you so much for sharing at Mom On Timeout!
Christie - Food Done Light says
I would love one of these. Have a feeling that would lead to another & another. Thanks for sharing on Thursdays Treasures.
Rachel says
Ok, so I have a silly (and possibly annoying) question! Do you think you could bake these instead of frying them? These look soooo good, but I hate cleaning up after frying anything, so I just avoid it!
Deborah says
@Rachel, I haven’t tried them baked, so I really don’t know. I know people who really don’t like baked egg rolls at all (made with egg roll wrappers), but I have a buffalo chicken roll recipe that is baked and I like it. So I think it’s all personal preference! If you do try, let me know what you think!
pam says
I bake egg roll by lightly spray with cooking spray or brush a little olive oil , will help make them crisp, i like to use avacdo oil but use a lite hand , cook on a preheated pan, i use a cast iron skillet or a sheet pan heated at 400*, cook about 6-9 minutes , depending on your oven . hope this helps
Heather of Kitchen Concoctions says
I often have to work late into the night to get work done. I have to keep the TV on to keep me up. Right now I am watching Fringe and have Friday Night Lights on my list to watch next. Oh and I can’t forget to mention that these egg rolls look amazing!
dena says
I have no idea from which popular restaurant these rolls originate, but they still look delicious!