Name: Avocado Bacon Egg Rolls recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 avocados; lime juice; salt; 6-7 slices pepper jack cheese; 8-10 slices bacon, cooked; 8-10 egg roll wrappers; water

Crispy Avocado Bacon Egg Rolls are fried to perfection. These savory bits are perfect for your next get together!

Dip these golden avocado bacon egg rolls in one of our fav sauces: Avocado cream sauce, French onion dip, and Homemade marinara sauce. They will definitely disappear quickly!!

Best Egg Roll Recipe

You may have figured something out by now…my family LOVES to eat! So much of what we do is centered around food and provides excuses to get together. That’s how it’s always been with the Luna family, and I have a feeling it will stay that way too.

One of our favorite foods to enjoy are appetizers like today’s Avocado Bacon Egg rolls. I have to say that these are the BEST Egg Rolls I have ever tried. The reason?! They have 3 of my favorite ingredients – avocado, bacon and cheese. Put these together and wrapped in a fried wonton and you’ve got an AMAZING appetizer that is perfect for any party or get together.

We have been making Egg Rolls for a long time, and our classic version has chicken and cole slaw. We also like our copycat Cheesecake Factory version which is phenomenal. This recipe has to be my fav just because the taste is amazing and they’re so easy to make. We even will use pre-made bacon which makes it even more simple and more quick to make. How can you go wrong with these? Two words: You can’t!! We’re usually a fan of deep-fried anything! Wouldn’t you agree?!

Simple avocado egg rolls

PREP. In a large frying pan, heat about 2″ of oil on medium heat. Slice avocados and drizzle with lime. Sprinkle with salt as desired.

ASSEMBLE. Place one egg roll wrapper on your work surface. Lay ½ of a slice of cheese in the middle. Lay 1 slice of avocado on top of cheese, and then one strip of bacon, broken in half. Finish with another slice of avocado.

SEAL. Fold the part of the wrapper pointing towards you over the stack of avocado and bacon. Fold the left and right corners over the middle and roll up egg roll nearly all the way. Be sure to fold tightly with no openings for ingredients to fall or leak out. With finger tip, dab a bit of water on the remaining corner at the top and then seal this corner onto the egg roll to close it.

FRY. Repeat steps until all of your ingredients and wrappers have been used. Carefully place a few egg rolls into your hot oil and cook, turning them over once until golden brown on each side.

SERVE. Remove from oil and allow to drain and cool on a plate lined with paper towels. Serve whole or cut in half at an angle

Tips, Variations + Storing Info

Recipe Notes:

Ripe avocados should only give slightly when squeezed: they shouldn’t be as a firm as a rock or too soft that they’re easily bruised/squished
Use this Bacon in the Oven recipe to easily cook the bacon. When adding the bacon to the egg roll you can also crumble the strip of bacon into pieces.
Use a thermometer to make sure my oil is at about 350 degrees for frying. If you don’t have a thermometer, then stick the back of a wooden spoon in the oil, if the oil bubbles around it then the oil is hot enough!

Air Fryer: Cook these in an air fryer at 400 degrees for 8-9 minutes before flipping and cooking for another 4-5 minutes.

Baking: Coat them with cooking spray and bake at 425 degrees F for 15-20 minutes or until browned and crispy.

STORE cooked egg rolls in an airtight container in the fridge for up to a week. Consider lining the bottom of the tupperware with a paper towel to collect any excess oil/liquid that leaks from the egg rolls. Reheat in a lightly greased pan, or in the microwave until warmed through.

FREEZE:

Baked: Let them cool completely, wrap the individual egg rolls in plastic wrap, place them in a freezer safe bag or container and keep them in the freezer for 3-6 months. Reheat in the oven or in the microwave, without thawing first, until they’re warmed through.
Unbaked: Flash freeze them until they’re solid, for about an hour, before wrapping them individually in plastic wrap. Place in a freezer safe bag for 3-6 months. Fry on medium-low heat until cooked through (avoid frying on high heat, because the inside might still be cold while the outside is golden brown).

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