• 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