Guacamole Egg Rolls


 What a beautiful day!  Clear blue skies, sun shining brightly and 75 degrees made it pretty much perfect.  I love days like this.  We took a drive with the windows down, sun roof open, hair blowing in the wind.  It was glorious!  Having Midwest winters really makes me appreciate when the weather finally warms up.

This is my version of the Cheesecake factory avocado egg rolls.  It’s a fried guacamole egg roll.  Guacamole in an egg roll. Heck yeah!  With the addition of bacon this really hits the spot.  When you bite into the crispy outside you get a creamy avocado filled blast that makes you quiver with delight.  Be careful though. The filling is very hot!.  Once you start eating it, you can’t resist taking bite after bite, hot or not.   Guacamole Egg Rolls

6-8 Egg roll wrappers

2 Large avocados, mashed

1 shallot, finely minced or about 1/2 cup onion, finely minced

1 tsp. finely chopped garlic

1 medium tomato, small dice

4 slices cooked bacon, crumbled

juice of one lime

1 tsp. salt

1 tsp. pepper

few dashes of hot pepper sauce, if desired

1 Tbs. chopped cilantro or parsley, if desired

cold water to seal egg rolls

3 cups vegetable oil

Mash avocado in a medium sized bowl.  Add shallot, garlic, tomato, bacon, lime juice, salt, pepper, hot sauce and cilantro/parsley.  Stir until thoroughly combined.  Put cold water in a small bowl.  Lay out one egg roll wrapper.  Dip your finger in the water and run it around the outside edge of the wrapper.  Place 2 tablespoons filling in the center of the wrapper.  Roll the edge over the guacamole.  Fold sides in.  Roll the wrapper to completely cover the filling.  Add more water with your finger to seal all the openings of the roll.  Continue this process with the rest of the wrappers and filling.  Pour the oil in a medium sized skillet.  Heat on medium high heat until hot and a drop of water will sizzle in it.  Carefully add 3-4 egg rolls into the hot grease.  Cook on each side until golden brown and crispy.  Remove from pan and place on a plate lined with paper towels to drain excess grease.  Repeat with the remaining egg rolls.  Let cool for 5 minutes before you try to eat them.  Enjoy!

Wishing you love, laughter and cake,



About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s