Ingredients
3mediumhass avocados,cubed
2small limes,juiced
¼cupsundried tomatoes,chopped, packed in oil, drained
⅔cupred onion,diced
⅓cupcilantro,chopped
1tspkosher salt
freshly ground black pepper
10egg roll wrappers
water,small bowl for sealing
oil spray,olive or canola
2tbspmayonnaise
1tbspsweet chili sauce
dashsriracha,plus more to taste
Preparation
In a medium bowl, combine avocado, lime juice, sundried tomatoes, onion, cilantro, salt, and pepper, to taste. Gently toss to combine.
One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
Spoon ¼ cup of mixture onto the bottom third of the wrapper.
Dip your finger in a small bowl of water and run it along the edges of the wrapper.
Lift the point nearest you and wrap it around the filling. Fold the left and right corners toward the center and continue to roll into a tight cylinder.
Set aside and repeat with remaining wrappers and filling.
Spray all sides of the egg rolls with oil.
Preheat the air fryer to 400 degrees F. In batches, cook 400 degrees F for 6 minutes, turning halfway through, or until golden.
Meanwhile, in a small bowl, combine mayonnaise, sweet chili sauce, and sriracha. Serve on the side for dipping.
Preheat the oven to 400 degrees F. Spray a sheet pan with oil.
Transfer the egg rolls to the baking sheet. Cook for about 16 to 18 minutes until browned and crisp, turning halfway.
