I’ve cracked the code for achieving that crispy shell that makes these egg rolls irresistible. This version stays true to the restaurant favorite.
The secret lies in the double-frying technique, which creates a shatteringly crispy exterior while keeping the avocado filling cool and creamy. Serve with zesty lime crema for the perfect finish.
Ingredients for Kona Grill Avocado Egg Roll
Crispy wrappers hug creamy avocado filling with bold, fresh flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Avocados 🥑 | 3 whole | Ripe but firm, Hass variety |
| Egg Roll Wrappers 🥟 | 8 pieces | Store-bought, thawed if frozen |
| Sun-Dried Tomatoes 🍅 | ½ cup | Julienne-cut, oil-packed |
| Red Onion 🧅 | ¼ cup | Finely diced, about 1 small |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, stems removed |
| Lime Zest 🍋 | 1 tbsp | From about 2 limes |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Jalapeño 🌶️ | 1 whole | Seeded, finely minced |
| Cream Cheese 🧀 | 4 oz | Softened, full-fat preferred |
| Vegetable Oil 🫒 | 3 cups | For frying, high smoke point |
| Sour Cream 🥛 | ½ cup | For lime crema |
| Mayonnaise 🥚 | ¼ cup | For lime crema |
| Salt 🧂 | 1 tsp | Divided, to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 2 tbsp | For sealing wrappers |
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The avocados need to be just right—not too soft or they’ll turn mushy when fried. Hass avocados are ideal for their rich, creamy texture. Look for ones that yield slightly to gentle pressure. Whole Foods or Trader Joe’s usually carry the best-quality wrappers (check the refrigerated section). If you can’t find egg roll wrappers, spring roll wrappers work in a pinch (they’re thinner and crisp up faster).
Short on time? Skip the sun-dried tomatoes and add extra diced red bell pepper for color. No fresh cilantro? Flat-leaf parsley works at a 1:1 ratio. The lime crema is worth the extra minute—use full-fat sour cream and mayo for the richest texture. If you want heat, leave the jalapeño seeds in or add a pinch of cayenne to the filling.
Fry in batches and drain on a rack to keep them extra crispy. Best served immediately, but you can hold them warm in a 200°F oven for up to 30 minutes. Leftovers? Re-crisp in the air fryer at 375°F for 3-4 minutes.
Why You’ll Love This Recipe
- Minimal Chopping Required: I just dice the avocados, onion, and sun-dried tomatoes—no fancy knife skills needed.
- Creamy Meets Crunchy: That first bite of cool avocado and crispy wrapper with the zing of cilantro? Ridiculously good.
- Party or Snack: I serve these as apps for game night or pack them for lunch—they work for both.
- Budget Stretcher: Egg roll wrappers are cheap, and a little avocado goes a long way in each roll.
Step-by-Step Instructions for Avocado Egg Rolls
This method guarantees crispy shells and creamy centers every single time.
Step 1: Prepare the Lime Crema Dip
In a small bowl, whisk together the 0.5 cup sour cream, 0.25 cup mayonnaise, 1 tablespoon lime zest, and 2 tablespoons lime juice until completely smooth. I always start with the crema so the flavors have time to meld while I prep the rest.
Season with a pinch of the 1 teaspoon salt and 0.5 teaspoon black pepper. Taste and adjust the seasoning—you want that bright lime flavor to shine through. Cover and refrigerate until ready to serve; the crema will thicken slightly as it chills.
Step 2: Make the Avocado Filling
In a medium bowl, mash the 3 whole avocados until mostly smooth but still slightly chunky. Add the 4 oz cream cheese and mix until fully incorporated—this gives the filling that signature creamy texture.
Fold in the 0.5 cup sun-dried tomatoes, 0.25 cup red onion, 0.25 cup fresh cilantro, and 1 whole jalapeño. Season with ½ teaspoon salt and ¼ teaspoon black pepper. The filling should be vibrant and flavorful but still hold its shape when rolled.
Step 3: Assemble the Egg Rolls
Place an egg roll wrapper in a diamond shape on a clean surface. Spoon about ¼ cup of the avocado filling onto the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner, like a burrito.
Mix the 2 tablespoons cornstarch with a tablespoon of water to make a slurry. Use this to seal the final corner of each wrapper—this is what ensures they stay closed during frying. You should get exactly 8 egg rolls from this filling.
Step 4: Fry to Golden Perfection
Heat the 3 cups vegetable oil in a deep pot to 350°F. The oil is ready when a small piece of wrapper sizzles immediately upon contact. Fry the egg rolls in batches for 2-3 minutes per side until they’re deep golden brown and crispy.
Don’t overcrowd the pot—this lowers the oil temperature and leads to greasy results. Drain on a wire rack or paper towels to maintain that perfect crunch. Serve immediately with the chilled lime crema for dipping.
Pro Tips For Making Kona Grill Avocado Egg Roll
- Seal Tightly: Use a tiny bit of water on the edge of the egg roll wrapper before folding—this makes a real difference in keeping the avocado filling from leaking out during frying.
- Avocado Last: I learned this the hard way—wait to dice the avocado until right before rolling to prevent browning, especially if you’re prepping other ingredients first.
- Drain Sun-Dried Tomatoes: Pat those sun-dried tomatoes dry with a paper towel before chopping, or your egg roll wrappers will turn soggy and refuse to crisp up.
- Double Fry: Fry at 350°F for 2 minutes, rest 1 minute, then fry again at 375°F for 1-2 minutes—this guarantees a shatteringly crisp shell without overcooking the avocado inside.
Health Benefits of This Dish
Heart-Healthy Fats
Avocados bring a powerhouse of monounsaturated fats that support heart health. Just ½ avocado provides about 15% of your daily fiber, which aids digestion. These healthy fats help lower bad cholesterol levels. 💪
Rich in Vitamins
This dish packs vitamin K, folate, and vitamin C from avocados and lime. Vitamin K supports bone health, while folate is crucial for cell repair. The cilantro adds a boost of vitamin A for immune function.
Antioxidant Boost
Sun-dried tomatoes and lime provide lycopene and vitamin C, powerful antioxidants that combat inflammation. Jalapeños contain capsaicin, which may aid metabolism. Together, they create a nutrient-dense appetizer. ✨
Protein and Creaminess
The cream cheese adds 4 grams of protein per ounce, while the egg roll wrappers contribute a small amount of plant-based protein. This combination keeps you feeling full and satisfied without being overly heavy.
Low-Carb Option
With only 3 net carbs per egg roll (mostly from the wrapper), this appetizer fits well into low-carb diets. The avocado filling is naturally low in carbs, making it a smart choice for those watching their intake.
Nutrition Facts
Frequently Asked Questions
Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F for 12-15 minutes, flipping halfway. They won’t be quite as crispy but will still be delicious.
How do I keep them from getting soggy?
Drain on a wire rack, not paper towels, to allow air circulation. Serve immediately for maximum crispness.
Can I make these ahead of time?
Assemble and refrigerate uncooked rolls for up to 2 hours before frying. Don’t pre-fry—they’ll lose their crunch.
What if my avocados are too ripe?
Mash them thoroughly and add a bit more cream cheese to help bind the filling. Avoid overripe ones with brown spots.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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