These avocado bacon jalapeno egg rolls are the perfect combination of creamy and crunchy, with a little bit of spice!
You guys, I can not express to you how happy I am that today is Friday. This week has been a hectic one, to say the least. Being at work at 6:30 a.m. is for the birds.
For. The. Birds.
But, it’s Friday now, and in a few hours, I’ll be on my way to pick up Natalie and then to go sign paperwork with J on our new RV! Yep, we are buying a travel trailer so we can take family vacations and start having experiences and making memories (when she will actually retain them) with our little one. I’ll have to post some pictures after we get it home in a week or two.
Our weeknights are so short on time, we have only about two hours or so with the baby before it’s time for her to go to bed, so we have to cram in some play time, bath time, cooking dinner, feeding her and getting her to bed, all by 7:30ish. So, by the time Friday rolls around and we don’t “have” to adhere to a schedule (J and I, that is), we just want to make things simple. Namely, dinner. I mean, I try to cook easy weeknight meals anyway, buy by Friday I want super easy. Like 10-15 minute meals. J came up with a great idea a few weeks back to have “finger food Fridays.”
You may recall me mentioning at one time or another how I love “bar food”, meaning finger foods. I love nachos, chips and dips, chicken strips, etc. So, obviously I was on board with his idea!! Besides, that will also typically mean less dishes to deal with. Ha!
First up on the list were these egg rolls. J loves egg rolls. Namely the southwestern-type egg rolls you might get at a Chili’s restaurant. I, however, am not such a fan of those particular ones. I have a weird hang up about corn in my food. So, looked around for other ideas and found that avocado egg rolls were kinda popular. But, J has to have some sort of protein in his food, and bacon counts, right? So I decided to add some bacon and jalapeno for a bit of spice.
Now, you may also recall that I don’t typically fry food. And in this case, I didn’t deep fry the egg rolls, but I did opt to pan fry instead of baking, because I wanted to make sure they turned out nice and crispy. J and I were both so glad I decided to go this route, because they turned out amazing. Crispy and nicely browned on the outside, with the creamy, crunchy inside filling.
And you know we have to have a dipping sauce. Because everything needs a dipping sauce. I contemplated making some sort of jalapeno ranch sauce, but then I remembered that I had some buffalo ranch left over from the buffalo shrimp taquitos, and opted to use that instead. Because it was quicker. And I was all about whatever was going to get these little nummies in my mouth and belly the fastest.
Avocado Bacon Jalapeno Egg Rolls
- 6 slices of bacon, chopped
- 3 avocados, halved, peeled and seeded
- Juice of 1 lime
- 1 tsp garlic powder
- 1 jalapeno, seeds removed, diced
- Salt and pepper, to taste
- 8 egg roll wrappers
- Water, for sealing edges
- Canola or peanut oil, for frying
- Heat a medium skillet over medium heat and add the bacon pieces. Cook, stirring occasionally until browned and crisp. Remove to a paper towel lined plate to drain.
- Drain the bacon grease from the pan, wipe clean (when cool enough to do so), and set aside to use for frying.
- In a medium bowl, gently mash avocados using a fork or potato masher. Add the lime juice, garlic powder, jalapeno, and bacon pieces and stir to combine. Season to taste with salt and pepper.
- With the egg roll wrapper turned diagonally – so that a corner is pointed at you, place a few tablespoons of the avocado mixture in the center. Fold the bottom corner up over the filling, then fold the sides over and roll up to the top corner. Dip your finger in water and rub on the top corner and press to seal. Repeat with the remaining wrappers and filling.
- Add just enough oil to cover the bottom of your skillet, and come up about ¼". Heat over medium-high heat, and once hot, carefully add egg rolls – in batches if necessary – and cook for 2-3 minutes, or until bottom side is browned and crisp. Using tongs, gently turn the egg rolls, and cook for an additional 2-3 minutes until browned and crisp. Remove to a paper towel lined plate to drain.
- Serve with dipping sauce of your choice. I recommend buffalo ranch or some other form of ranch!
Source: Adapted from Damn Delicious