Saturday, November 12, 2011

Recipe - Avocado Eggrolls with Teriyaki Cilantro Sauce

This is my 2nd attempt at making avocado eggrolls and I'm pleased to report that it turned out better this time. In the first attempt, I followed a recipe from AnneorShine which turned out great as well but since I've never eaten any avocado eggrolls prior to my first attempt, I wasn't sure what they were suppose to taste like. Silly...I know.

But recently, I was at BJ's Brewery and ordered these little suckers and fell in love. What I loved was actually the sauce because it tasted like an altered teriyaki sauce to me. Therefore, in my 2nd attempt, I used a teriyaki sauce as the base and I think it turned out really well.

Avocado Eggrolls with Teriyaki Cilantro Sauce
(Makes about 25 large eggrolls)

6 ripe avocados
1 bunch of cilantro (half in eggrolls, half for sauce)
4-5 green onion stems (using mainly green portion)
1 small yellow onion (or any type you have on hand)
3 tbsp sun dried tomatoes in oil, chopped fine
Cream cheese
1 packet of eggroll/spring roll wrappers
Salt and pepper to taste
1 egg (beaten, used as wrapper sealant)

1/2 cup teriyaki sauce (I used House of Tsang - Korean Teriyaki Stir-Fry Sauce)
2 tbsp tamarind paste (I think limes would work too if you don't have tamarind on hand)
4 tbsp of sugar
[1/2 bunch of cilantro, listed above]

1. Cut avocados in half and remove center pit. Score each half into 8 piece chunks and using a spoon, run it around the outer edge of the avocado skin to remove chunks into a large bowl.
2. Chop: onion, green onion, cilantro and sun dried tomatoes. Add to avocados. Salt and pepper to taste.
3. Lightly toss to mix ingredients but remember to not "mash" avocados up too much.

4. With one wrapper on a flat surface, turn one of the corners towards you. Place a large spoonful of avocado mixture near the corner edge. Take some cream cheese and spread it in a line near avocados. Begin wrapping. (This will be easier to explain through photos)

After folding the left side in, I like to roll it forward half way before folding in the right side. I do this because it gives the eggroll more even coverage in terms of the amount of wrapper around it.

Using the beaten egg, spread it on the last corner of the eggroll. Finish rolling.

5. Fry the eggrolls by whichever method you like. Because you're not worried about the insides cooking, pan frying or deep frying would both work fine for this recipe. Fry them until golden brown on the outside and you're good to go.

To make the sauce:
1. Combine the teriyaki sauce, tamarind, and sugar in a bowl. Microwave for 20-30 seconds to warm up mixture. Depending how you like your sauce to taste, tweak the measurements to your liking. When satisfied with the taste, add the chopped cilantro to the sauce and Enjoy!

My nephews and nieces were loving these eggrolls with the sauce, so mission accomplished because they're the real judges around my parts.


  1. These look so good. I love avocado and I've never heard of avocado egg rolls! And BJs Brewery is soooo good- I love their pizookies and their Buffalo Pizza.

    If Work Permits

  2. Man - and you can cook too! Now I am really jealous ;) These look delicious X! We had egg rolls this weekend too for Charlotte's birthday but I think I like these avocado ones better. Thanks for sharing my dear!


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