California Avocado season has ended.

California Avocado Egg Roll with Spicy Duck Sauce

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California Avocado Egg Roll with Spicy Duck Sauce



Serves: 24

4 cups chopped red onion
3 Tbsp. vegetable oil
3 Tbsp. finely chopped garlic
1 1/4 cups fresh lime juice
6 oz. Dried tomato (packed in oil), chopped
1/3 cup chopped fresh cilantro
1 1/2 Tbsp. ground cumin
1 1/2 Tbsp. salt
6 lbs. California Avocados, cut into 1/2-inch cubes
24 Egg roll wrappers (6 inches)
As needed Spicy Duck Sauce (recipe follows)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  2. Sauté onion in oil until soft, about 5 minutes.
  3. Stir in garlic; cook for 1 minute.
  4. Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado. Cool to room temperature.
  5. For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.
  6. NOTE
  7. Egg rolls may be prepared to this point a few hours before service.
  9. Deep fry 2 egg rolls at 375°F until golden brown, about 3 minutes. Cut on the diagonal. Serve immediately with 3 tablespoons sauce.
  10. Spicy Duck Sauce with Cashews and Cilantro
  11. Stir together 3-1/2 cups Chinese Duck Sauce, 1 heaping cup (7 ounces) roasted cashews, 1/3 cup chopped cilantro, 1-1/2 teaspoons crushed red pepper and 1 teaspoon salt. Let stand at least 3 hours to marry flavors. Yield: 6 Cups.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(3 Ratings)