Avocado Egg Roll with Bacon

Makes 12 Rolls


  • 3 Tbsp minced red onion
  • 2 garlic cloves, minced
  • 2 limes, zested and juiced
  • 3 Avocados From Mexico, pitted and peeled
  • Salt and pepper to taste
  • 1 tsp smoked chili powder
  • ⅓ cup crispy bacon, chopped fine
  • ⅓ cup grated Pepper Jack cheese
  • 12 Egg roll Wrappers (and water for sealing)
  • Microgreens for garnish
  • Oil for frying

Spicy Mango Dipping Sauce

  • 2 Tbsp minced red onion
  • ½ jalapeno, stemmed and seeded
  • 1 lime, zested and juiced
  • 2 Tbsp minced Cilantro
  • ½ mango, peeled and cored
  • ½ cup sweet chili sauce
  • Salt and pepper to taste


Preheat oil for frying to 350 degrees. Prepare avocado mixture by mixing together red onion, garlic, lime juice, and zest. Add in avocados and using a potato masher, gently mash the mixture. Mixture should be slightly smooth yet chunky. Stir in crispy chopped bacon and season with salt, pepper, and chili powder Working with 1 egg roll wrapper at a time, place wrapper in a diamond shape in front of you, fill with 2-3 Tbsp of mixture in the middle. To roll – fold up sides of the wrapper first, followed by end pointing towards you. Dip a finger in water and brush top of wrapper with damp finger to seal egg rolls. Repeat with remaining wrappers. Fry in batches in preheated oil until golden, about 3-5 minutes. To prepare Spicy Mango Dipping Sauce, place all ingredients in a blender or food processor and puree until smooth. Season with salt and pepper and set aside for serving.

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