Friday, July 17, 2009

Avocado Egg Rolls with Cilantro Dipping Sauce - Friday Foodie

I know that I boasted that I was going to post about how to caramelize onions today but I made this fantastic dinner Wednesday night that I just had to post about.

I’ve never made any secret of the fact that I really like the Kona Grill happy hour appetizers. Okay, I’ll fess up. I love happy hour. I love happy hour anywhere and anytime. If restaurants would have happy hour all day I would be the happiest of women. It is not the drinks, okay it is, but the little food works for me too. I’m little. I like little food. Unfortunately, I like a lot of little food.

Anyhoo, the Kona Grill makes these avocado egg rolls with a cilantro dipping sauce that we love. Of course, I said to myself; “Self, you could make that.” And, I did. Now, I’m passing it on to you.

Avocado Egg Rolls with Cilantro Dipping Sauce.

Cilantro Dipping Sauce

2 bunches cilantro

3 teaspoons honey

½ teaspoon fresh lime juice

Approximately ¼ cup olive oil

Salt and pepper

In food processor place cilantro, honey, lime juice. Pulse until smooth adding olive oil slowly to make a sauce. This is like making a runny pesto. Taste just a little. It should taste like sweet cilantro. You may want to add a little salt or lime juice.

Let this sit while you make the egg rolls. This is pretty important. The waiting time lets the flavors blend. We want the flavors to blend. When they do you’ll want to drink this stuff with a straw. Resist. You will be well rewarded grasshopper.


4 avocados

½ medium tomato, chopped

3 green onions, chopped

1 clove garlic, minced

½ teaspoon cumin

½ teaspoon chili powder

½ lime, juiced

½ teaspoon salt

8 to 16 egg roll wrappers

4 tablespoons olive oil or enough to cover the bottom of the pan


Heat olive oil (you could use cooking spray if you are trying to cut the calories) in skillet over medium heat. If you don’t have a cast iron fry pan I guess a non-stick one will do just don't let it heat up as much. When you’ve got time promptly go buy a cast iron one. You will not be sorry. If you need help with your purchase let me know. Please don’t be scared off by that whole "seasoning your pan” thing. We can so work with this.

This is a basic chunky guacamole. Cut all avocados in half. Scoop out yummy center. Put into a bowl. Lick spoon. Repeat. Chop the tomato, green onions and garlic. Toss into bowl with avocados. Put seasonings and lime into bowl. Mash gently with potato masher. You want big chunks so don’t go over board of this.

Egg roll wrappers can be bought at your local grocery store. Peel one off. That's about the hardest part of this recipe. Getting the wrappers to come apart.

Place about 2 (for appetizers) to 4 (for side dish) tablespoons of the avocado mixture at one end of the wrapper. Roll once. Fold in the sides.

Continue to roll. When you get to the end wet the wrapper with water. Finish rolling. Keep making egg rolls until you’ve used all the filling. Place them on a damp paper towel covered with a damp paper towel. You don’t want them to dry out.

Place in the preheated skillet. Don't over crowd the pan. Brown egg rolls on each side turning when needed. When brown on each side place on paper towel lined plate. Sprinkle with salt.

Serve with dipping sauce.

* Most if not all of the measurements are approximate. I cook by the "taste and add" method. Taste it then add if necessary. I'm also pretty naughty about writing this down as I go.

Now, a lot of you are going to say; “Michele, that is not dinner fare.” But truly these are so filling that they could easily be a side or main dish. You could make these smaller to serve at or take to a party. When The Stiletto Mom gets that case of wine in October I am so bringing these to her house. Sure, she hasn’t technically invited me but what do I care. I’ll just show up. What’s she going to do; turn away awesome food? I don’t think so.



Sorry about the blurry photos. I'm not exactly sure why this happened. I hadn't even had a glass of wine yet. Yeah, it baffled me too. And, if you couldn't tell I'm a pretty messy cook. I roll that way.

This would be a great Meatless Monday recipe. It doesn't take very long and avocados are really good for you. Need more meatless recipes? They've got got a bundle of them here:


  1. These looks awesome. I'm always looking for a new tasty treat. I'm going to try these. Thanks for sharing.

  2. You are speaking my language. We have been a guac couple since forever. I am going to make these this weekend. Thanks!

  3. They look wonderful, maybe a little complicated for my skills, but think I'm going to give them a whirl.

  4. If I could eat around the avocado, I would be totally into that!

  5. Another great recipe!


  6. What a perfect recipe -- and different, too. Cannot wait to try these. Thanks so much for sharing.

  7. OH. My.

    Uh, excuse me for a minute - I gotta wipe the drool of my chin...

    Hey, the lettuce wrap recipe I posted today would work really well with a good quality TVP!

  8. I always want order the 'little food' food for my meal...a couple of orders. Most times it's not included in the main selection of the menu. Why is that?

    People and their fancy cooking. I make a mean grilled cheese. The egg rolls look yummy; whoever came up with the recipe is genius.

    Off to pour a delicious bowl of cereal.

  9. avocado egg rolls are awesome dipped in a sweet sauce as well. they serve them at a local restaurant, with a sauce that's the consistancy of sweet and sour sauce but it's made with something else, I want to say tamarind? So good!

  10. Are they still egg rolls if they don't have any eggs in them? I think I'd sneak some crumbled bacon in while you had your back turned rattling 'round in the frig looking for the last of the pink drink mix.

  11. Oh.My.GAWD! Those look fabulous! Now get your sweet ass over to my house and make me some. I'll supply the booze. I'm thinking big ole margaritas with this.

  12. Gah! I just realized I didn't send you that list of sauces. Sorry. I suck.

  13. These look fantastic! Great recipe.

  14. YUM! I know these will be a hit.

    Three years ago I finally tried making guacamole. Now with the kids working in WY for the summer, what do they miss? Not me! They miss gauc!!!

  15. These look great! Unfortunately I was looking for a recipe to mimic the actual Kona Grill menu item and this is very different. Kona Grill puts Sun Dried Tomaties in their Avacado Eggrolls, and large chunks of avacado, not a creamed 'guacamole-like' texture. I look forward to trying your recipe for the honey-cilantro dipping sauce though.

  16. Can these be done ahead and saved?

  17. asuprinez: I release that these are not exactly the same but they are close and very very good. It is very hard to get the original recipe. I make things up that are close. I'm surprised to hear that Kona grill puts sun-dried tomatoes in theirs. My son hates sun-dried tomatoes and would poo-poo anything with them it in. I don't particularly like that fact that Kona has large clucks of avocado in it that why I mashed mine up a bit more. Plus it was easier to roll. Good luck on your search for the actual recipe.

  18. I have a thing against avocado. I think it's the texture. Cheers Michele!!

  19. I forgot that you and SM lived in the same state now. I say show up, she's got a stalker gene too so she can't really say much. Those Avocado rolls look yum, me likey avocado.

  20. I really need to stop visiting your blog. I feel kitchenadequacy.

  21. These look great! I'm wondering if it would work to bake these rather than fry them? I'm guessing not, but maybe at a high oven temp the skins would crisp up? I haven't used the egg roll wrappers enough to know. Any thoughts?

  22. Got all of my ingredients today - Having them for lunch tomorrow. So looking forward to them - haven't had them in a few months from Kona or Cheesecake Factory.