Ingredients:

  • 2 medium ripe avocados (about 300 g / 10–11 oz flesh)
  • 1 cup shredded Monterey Jack or Pepper Jack cheese (about 115 g / 4 oz)
  • 1/2 cup sweet corn kernels (fresh, canned drained, or thawed frozen) (about 75 g)
  • 2 tbsp finely chopped red onion (about 18 g)
  • 2 tbsp chopped fresh cilantro (loosely packed)
  • 1 tbsp fresh lime juice (15 ml)
  • 1/2 tsp fine sea salt (2.5 g) — adjust to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder (optional)
  • 8 egg roll wrappers (approximately 6–8 inch squares)
  • 1 large egg + 1 tbsp water (for egg wash)
  • Vegetable oil for frying: deep-fry method: about 4 cups (950 ml) neutral oil (canola, peanut, sunflower) in a pot or wok
  • Vegetable oil for frying: shallow-fry method: 3–4 tbsp (45–60 ml) oil and a skillet, turning once
  • 1/3 cup Thai sweet chili sauce (80 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 1 tbsp honey or maple syrup (15 ml)
  • 1 tsp soy sauce (5 ml)
  • 1 tsp toasted sesame oil (5 ml)
  • 1–2 tsp Sriracha or other hot sauce (5–10 ml), to taste
  • Optional: 1 tsp finely grated fresh ginger
  • Garnish (optional): lime wedges, extra chopped cilantro, toasted sesame seeds

Instructions:

  1. Make the filling: Mash avocados coarsely in a large bowl and stir in lime juice. Fold in shredded cheese, corn, red onion, cilantro, salt, pepper, and garlic powder. Taste and adjust seasoning. Chill 10–15 minutes if you want a firmer filling for easier rolling.
  2. Prepare wrappers and egg wash: Whisk the egg with 1 tbsp water in a small bowl. Lay out wrappers on a work surface and keep them covered with a damp towel so they don’t dry out.
  3. Assemble egg rolls: Place one wrapper in a diamond orientation. Spoon about 2–3 tbsp of filling near the corner closest to you (do not overstuff). Fold the bottom corner up over the filling, fold in the two side corners, then roll tightly toward the top corner. Brush the top corner with egg wash to seal. Place finished rolls seam-side down on a sheet. Repeat with remaining wrappers and filling.
  4. Heat oil: For deep-fry, heat oil in a deep pot to 350–375°F (175–190°C) and use a thermometer. For shallow-fry, heat 3–4 tbsp oil in a heavy skillet over medium-high until shimmering.
  5. Fry until golden: Deep-fry 2–3 egg rolls at a time, about 2.5–3.5 minutes, turning as needed, until deeply golden and crisp. For shallow-fry, cook seam-side down first until golden, then rotate 2–3 times, total 6–8 minutes, adding oil as needed and pressing gently to crisp. Transfer fried egg rolls to a paper towel–lined tray to drain. Cook remaining egg rolls.
  6. Make the dipping sauce: Whisk Thai sweet chili sauce, rice vinegar, honey or maple syrup, soy sauce, toasted sesame oil, Sriracha (to taste), and optional grated ginger in a small bowl. Taste and adjust heat or sweetness.
  7. Serve: Serve egg rolls hot with the sweet-and-spicy dipping sauce, lime wedges, and optional cilantro or toasted sesame seeds. Visual cues: wrappers should be deep golden and crisp, oil temperature should be 350–375°F (175–190°C), and filling should be heated through with melted cheese.