Crab Avocado Eggrolls
These Crab Avocado Eggrolls are crunchy on the outside and very silky and smooth on the inside. Crab and avocado is an amazing combination hence you’ll see many recipes from me that include both avocado and crab.
Ingredients
- 2 avocados
- 1.5 cups chopped imitation crab
- 8 sheets eggroll wrapper
- 1 clove of garlic
- 1 medium shallot
- ¼ cup avocado oil
- salt (to taste)
- ground black pepper (to taste)
Ingredients for the Sauce
- 2 tbsp low calorie mayonnaise
- 2 tbsp sour cream
- 1 tsp sriracha or to taste
Instructions
- Chop the shallot, crab and avocado into small pieces.
- Mix the avocado, crab and the shallot together and season with salt and pepper.
- Place one sheet of eggroll on the cutting board and add two tablespoons of the mixture.
- Fold from both sides and roll the wrapper half way.
- Brush the remaining edges of the eggroll with water (with a finger is fine), so the edges will seal when you finish rolling the eggroll.
- Repeat the same steps with the rest of the mixture.
- Pre heat the stove to medium heat and add in the avocado oil in the pan.
- Once the oil gets hot you can put the eggrolls in the pan. Don’t add them in unless the oil is hot.
- You don’t want the eggrolls to absorb a lot of oil.
- One way to check if the oil is hot, you can put a wooden spoon in the oil, if it starts to bubble that means the oil is ready to go.
- Once the eggrolls are golden brown on every side, take them out of the pan and set on a paper towel to drain the excess oil.
Instructions for the Sauce
- Mix all the ingredients together and your sauce is ready to go. It’s that simple