California Pizza Kitchen Avocado Egg Rolls Recipe
Avocado egg rolls are the appetizer everyone reaches for first, and this recipe lets you make them just like CPK’s!These egg rolls are all about the crispy wrapper and that creamy avocado filling, paired with a tangy dipping sauce.One step I never skip is sealing the edges of the egg roll wrapper with water; it keeps everything tucked inside while frying.For frying, use an oil that has a neutral flavor, like canola or vegetable oil, and let the rolls drain on paper towels to stay crisp.The contrast between the creamy interior and the crisp shell makes these egg rolls one of my favorite appetizers to prepare for my favorite friends!
Ingredients
- 2 Avocados ripe
- 1 cup Sun-dried Tomatoes rehydrated
- 1/4 cup Fresh Cilantro chopped
- 1 cup Monterey Jack Cheese shredded
- 8 Egg Roll Wrappers
- 1 Egg beaten
- Vegetable Oil for frying
- Salt to taste
Instructions
- Mash the avocados in a bowl, and mix in the sun-dried tomatoes, cilantro, Monterey Jack cheese, and a pinch of salt.
- Lay an egg roll wrapper on a flat surface.
- Place a generous spoonful of the avocado mixture in the center.
- Brush the beaten egg along the edges of the wrapper, and fold the wrapper over the filling, rolling it tightly.
- Seal the edges by pressing them firmly.
- Repeat with the remaining wrappers and filling.
- In a skillet, heat about two inches of vegetable oil over medium-high heat until hot.
- Gently add the egg rolls, frying until golden brown on all sides.
- Drain on paper towels to remove excess oil.
- Serve warm, perhaps with a dipping sauce of your choice—ranch dressing complements it well.
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