Sweet and Spicy Avocado Egg Rolls

Ingredients

• 8egg roll wrappers
• 2Avocados from Mexico, peeled and stoned
• 1/2mango, peeled
• 30 ml (2 tbsp)TABASCO® Sauce
• 15 g (1/4 cup)fresh coriander, chopped
• as neededolive oil spray

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Chop the fruit

   Roughly cut the two avocados into pieces about 1.25 cm (1/2 inch) across. Dice the mango into small pieces.

3. 3

   Lay out wrappers

   Place the egg roll wrappers flat on a chopping board.

4. 4

   Add avocado

   Spread a layer of avocado diagonally across each wrapper.

5. 5

   Add the toppings

   Layer the diced mango over the avocado. Sprinkle with coriander and drizzle with TABASCO® Sauce.

6. 6

   Fold the rolls

   Fold each wrapper around its filling to make a closed tube around the avocado and mango mixture.

7. 7

   Oil the tray

   Lightly spray a baking tray with olive oil.

8. 8

   Arrange the rolls

   Set the egg rolls on the oiled tray and lightly spray their tops with olive oil.

9. 9

   Bake until golden

   Bake for 12 minutes, or until the egg rolls are light golden in colour.

What are avocado egg rolls?

Egg rolls are filled, wrapped snacks associated with American Chinese restaurant menus; this version takes a different route, using avocado, mango, coriander and hot sauce. The recipe brings together creamy, sweet and spicy flavours in a crunchy wrapper.

Baking keeps the method straightforward, while a light coating of oil helps the wrappers colour. The filling is fresh and soft, so careful folding helps keep it enclosed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 124 calories, 2g protein, 13g carbs, 7g fat.

The wrappers and mango provide most of the carbohydrates, while avocado contributes most of the fat; the recipe contains relatively little protein. Pair a serving with a protein-rich dish and vegetables for a more balanced plate.

Choosing the filling

Avocado: Choose ripe fruit that yields gently when pressed, but is not so soft that it turns to mash during chopping. Pieces around 1.25 cm (1/2 inch) give the filling some texture.

Mango: Dice it small so it sits neatly inside the wrapper and is easy to distribute across all eight rolls.

Coriander and hot sauce: Chopped fresh coriander adds a bright herbal note, while the TABASCO® Sauce brings heat. Drizzle it over the filling rather than pooling it in one spot.

Folding without spills

Filling placement: Keep the avocado mixture in a diagonal line and leave room around the edges of each wrapper. Overfilling makes it harder to close the tube securely.

Closing: Fold the wrapper around the filling so it forms a closed tube, as directed in the recipe. Set each roll seam-side down on the tray to help it stay together as it bakes.

Getting a crisp finish

Oil: A light spray on the tray and over the rolls helps the wrappers brown; too much oil can leave them greasy rather than crisp.

Colour: Bake at 190°C (375°F) for 12 minutes, checking for a light golden finish. The wrappers should look coloured and crisp at the edges rather than pale.

Timing and preparation

The stated total time is 17 minutes, with 12 minutes of baking. Prepare and chop the filling before laying out the wrappers so the assembly can move along smoothly.

The rolls are best assembled just before baking: avocado can discolour when exposed to air, and moisture in the filling can soften the wrappers if they sit for too long.

Serving ideas

Serve the rolls warm, while the wrapper is at its crispest. They work as an appetiser or as part of a casual sharing meal.

For a more rounded plate, add a simple salad or crunchy vegetables. Keep any extra dipping sauce on the side so the baked wrappers do not soften before serving.

Recipe notes & tips

• Use ripe but still firm avocados so the pieces hold their shape when assembled.
• Dice the mango into small, even pieces to make filling the wrappers easier.
• Keep the wrappers flat and fill them one at a time to reduce the chance of tearing.
• Use a light, even spray of olive oil on both the tray and the rolls.
• Check for light golden colour at the 12-minute mark, as oven performance can vary.
• Serve soon after baking for the best contrast between crisp wrapper and soft filling.

Variations

• Adjust the heat: Use less TABASCO® Sauce for a milder filling.
• Add lime: A little lime juice gives the avocado and mango a sharper, citrusy note.
• Include red onion: Add a small amount of finely diced red onion for extra savoury crunch.
• Try another herb: Swap the coriander for chopped parsley if you prefer a milder herbal flavour.
• Serve with a dip: Offer a little extra hot sauce on the side for those who want more heat.

Common mistakes to avoid

• Overfilling the wrappers: Too much filling makes the rolls difficult to close; divide it evenly between all eight.
• Using very soft avocado: It can collapse into a paste; choose fruit that is ripe but still holds its shape.
• Leaving gaps in the fold: Filling can escape during baking; make sure each wrapper forms a closed tube.
• Using too much spray: Excess oil can make the wrappers greasy; coat the tray and rolls lightly.
• Waiting too long before baking: The filling can soften the wrappers; assemble the rolls shortly before they go into the oven.

How to store

For the best texture, serve these soon after baking. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven until warmed through; the wrappers may be less crisp.

Frequently asked questions