Tommy and I recently ordered avocado egg rolls at a a restaurant called Whiskey Rose, and I was in awe at how good they were! I think this was my first time eating out as a vegetarian, so I was excited to see an option so tasty looking. They were super good and I immediately thought that I should re-create them at home, so that’s what I did!
The ingredients were pretty minimal and included egg roll wrappers, roasted red peppers, sun-dried tomatoes, cream cheese, onion, cilantro, avocado, and sweet red chili sauce for dipping. The seasonings I used included garlic powder, onion powder, pink himalayan salt, and red pepper flakes.
First, let the cream cheese soften so it will mix easily. In the meantime, in a blender or food processor combine roasted red peppers, sun-dried tomatoes, onion, cilantro, salt, red pepper flakes, and garlic and onion powder. Once mixture is well combined, mix in with cream cheese. Unfortunately I don’t measure much of anything when I cook, so this is pretty much an ‘incomplete’ recipe. I cook according to taste! I started with minimal amounts of the roasted peppers and sun-dried tomatoes and just added more from there until it tasted good. I ended up going a little heavier on the peppers than the tomatoes. Also, don’t be shy on the seasonings! One 8 oz. black of cream cheese was used with about half of the mixture shown in the picture.
Once you have your mixture just assemble the egg rolls, add extra cilantro if you’d like, and fry them up in avocado oil (or whatever you choose).
These turned out so delicious and you can completely make them your own. Cilantro adds so much freshness so I went heavy on that and you can create your own level of spice with the red pepper flakes! You could even add the chili sauce into the mixture for extra flavor. When ready, serve with sweet red chili sauce for dipping!