Avocado Egg Rolls

with sweet and spicy dipping sauce

Egg Rolls:

• 3 medium Hass avocados, cubed
• Juice from 1-2 small limes
• ¼ cup chopped sun dried tomatoes, packed in oil, drained
• 2/3 cup diced red onion
• 1/3 cup chopped cilantro
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 10 egg roll wrappers
• Small bowl of water for sealing
• 1 tbsp Olive or avocado oil

Dipping Sauce:

• 2 tbsp mayonnaise
• 1 tbsp sweet chili sauce
• A few dashes of sriracha, plus more to taste

Air Fryer Directions:

• In a medium bowl, combine avocado, lime juice, sun dried tomatoes, onion, cilantro, salt and pepper, to taste. Gently toss to combine.
• One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
• Spoon ¼ cup mixture onto the bottom third of the wrapper.
• Dip your finger in a small bowl of water and run it along the edges of the wrapper.
• Lift the point nearest you and wrap it around the filling.  Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
• Set aside and repeat with remaining wrappers and filling.
• Lightly coat all sides of the egg rolls with oil.
• Preheat the air fryer to 400F. In batches, cook 400F for 6 minutes, turning halfway through, or until golden.
• Meanwhile, in a small bowl, combine mayonnaise, sweet chili sauce and sriracha and serve on the side for dipping.

To Bake In The Oven:

• Preheat the oven to 400F.  
• Transfer the egg rolls to the baking sheet covered with parchment paper and cook until browned and crisp, about 16 to 18 minutes, turning halfway.