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Avocado Spring Rolls

Appetizers For Chefs

Avocado Spring Rolls


  • Avocado Spring Rolls:
  • 1 EA Avocados From Mexico, half, thinly sliced
  • 1/2 tsp Avocado oil
  • 6 EA Spring rolls, cut on bias
  • 1 Tbsp Green scallions, thinly sliced
  • 1 c Avocado Sweet Chili Sauce
  • Spring Rolls:
  • 3 c Vegetable oil
  • 4 oz Shrimp, peeled, deveined, tail off, small diced
  • 4 EA Bacon strips, cooked, chopped
  • 2 Tbsp Cilantro, fresh, julienned
  • 1/2 c Basil, fresh, julienned
  • 1 1/2 Tbsp Sweet Chili Sauce
  • 3/4 Tsp Sambal Oelek
  • 1/2 Tsp Sriracha
  • 1/2 Tsp Soy sauce
  • 1/4 Tsp Sesame Oil
  • 1/8 Tsp Kosher salt
  • 6 EA Spring roll wrappers
  • 2 EA Eggs, beaten
  • Avocado Sweet Chili Sauce
  • 1 Tsp Jalapeño, fresh, roughly chopped
  • 1 Tsp Cilantro, fresh, roughly chopped
  • 1/2 c Sweet Chili Sauce
  • 1/2 Tsp Rice wine vinegar
  • 1 Tbsp Sambal Oelek
  • 1/2 Tsp Extra virgin olive oil
  • 1/4 c Avocados From Mexico, small diced


    For the Avocado Sweet Chili Sauce:
  1. Place jalapeño, cilantro, sweet chili sauce, rice wine vinegar and sambal into a food processor, processing until a smooth consistency has been reached.
  2. Pour in olive oil in a light stream to emulsify sauce.
  3. Transfer sauce to a mixing bowl. Gently fold in avocado.
  4. Use immediately or place sauce into a container, cover and refrigerate until ready to serve.
    For the Spring Rolls:
  1. In a sturdy medium pot over medium heat, begin heating vegetable oil to 375°F.
  2. While oil is heating, place chopped shrimp, bacon, cilantro, basil, sweet chili sauce, sambal, sriracha, soy sauce, sesame oil and salt into a mixing bowl. Fold gently until all ingredients are combined.
  3. To assemble spring rolls, place spring roll wrappers on flat surface. Use a spoon to place 1-ounce scoop of filling in center of wrapper.
  4. Brush corners with beaten eggs, then fold one corner to the other, pushing filling back toward you. Roll up, tuck in corners and set aside.
  5. Cooking no more than 2 at a time, gently place spring rolls into hot oil. Use long tongs to gently move spring rolls to ensure even golden browning on all sides, approximately 6 to 7 minutes.
  6. Use tongs to remove spring rolls from oil and place them on a plate with paper towels to drain excess oil. Continue this process until all spring rolls are cooked.
  7. Place sliced avocado onto the bottom corner of the plate. Drizzle sliced avocados with avocado oil. Pile all six pieces of sliced spring rolls on top of sliced avocados and garnish with scallion ribbons.
    For the Avocado Spring Rolls:
  1. Place sliced avocado on bottom corner of plate. Drizzle sliced avocados with avocado oil.
  2. Pile 12 spring roll pieces on top of sliced avocado and garnish with sliced scallion.
  3. Serve a ramekin of Avocado Sweet Chili Sauce on the side.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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