Serving Size
Prep Time
Cook Time
Serving Size
Prep Time
Cook Time
2 large avocados
1/3 cup red onion
1 roma tomato, diced or 4 tbsp sun dried tomatoes
4 tbsp cilantro
2 tsp garlic powder
juice of 1 lime
salt and pepper to taste
1/2 cup dairy-free unsweetened yogurt
1/2 cup vegan mayo
1/4 cup chopped fresh, cilantro
1 clove garlic or 1 tsp garlic powder
1 tbsp lime juice
salt and pepper to taste
1/2 tsp ancho chili powder or chopped jalapeño
non-stick cooking spray
In a bowl, mash the avocado. Add onion, tomato, cilantro, garlic powder, lime juice, salt, and pepper to taste.
For the egg rolls: Put the avocado mix in the center of each wrapper. Wet the edges with water. Roll the wrapper tightly over the filling. Fold in the sides and keep rolling, pressing to seal. Repeat for all wrappers.
Spray the air fryer basket with olive oil or place down parchment/tin foil. Place egg rolls in the basket, lightly spray the tops, and air fry at 400 degrees for 6 minutes.
Flip and cook for another 6 minutes.
Let the egg rolls cool and make your cilantro yogurt dip. In a blender, combine plain yogurt, mayonnaise, chopped cilantro, garlic, chili powder, and lime juice. Add salt and pepper to taste. Blend until smooth.
Serve egg rolls with the dipping sauce and enjoy, crispy, crunchy, perfection!