Egg Rolls with Corn, Avocado, and Pepper Jack
ingredients
ingredients
method
step-by-step directions

Brian Dann's Avocado Egg Rolls

  • Vegetable Oil
  • 6 Avocados (halved and cubed)
  • 1 can of Yellow Corn
  • 1/2 Red Onion (diced)
  • 2-3 tablespoons Lemon and Lime juices
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne
  • 3 tablespoons Cumin
  • 8 ounces Pepper Jack Cheese (cut into slices)
  • 1 package Egg Roll Wrappers
  • Salt and Pepper to taste
  • 3 Eggs (yolks only)
  • Ranch Dressing to serve
step-by-step directions
  • Preheat two inches of vegetable oil to 350F. Mash the avocado cubes in a medium bowl to a guacamole-like texture. Fold the onions and corn in the avocado until they are evenly distributed. Add the lemon and lime juice. Once this is mixed in, add the garlic powder, onion powder, paprika, cayenne, and cumin.
  • Make the egg wash by combining the egg yolks with a splash of water and whisking. Lightly brush the edges of the egg roll wrapper with egg wash. Put a spoonful of the avocado mixture in the middle of each wrapper and then place a slice of cheese on top. Wrap the egg roll up and seal edges. Fry the egg rolls in batches for 3 to 4 minutes or until golden brown and crispy. Drain on paper towel lined plate. Serve with ranch dressing.
Similar categories: Asian Cuisine
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