Air fryer or oven baked, these Shrimp Avocado Egg Rolls are impossible to resist! Tons of flavor, crispy on the outside & healthy fats all rolled into one. This post is brought to you in partnership with California Avocado.
Shrimp Avocado Egg Rolls, either made in the air fryer or baked in the oven, are a fantastic way to highlight the season’s produce in perfectly wrapped, healthy bundles.
I’ve made these three times now and by the second batch, my teenaged boys stealthily sidled out of their rooms as soon as the scent of ginger and garlic wafted their way. The plateful of egg rolls disappeared in mere minutes.
While these healthy appetizers feature standard egg roll ingredients – shrimp, cabbage, ginger and garlic – it’s really the slice of fresh California avocado in each roll that elevates them to top-of-the-heap finger food status.
What’s in egg rolls?
Traditional egg rolls contain ground pork and vegetables such as cabbage, bean sprouts and sometimes mushrooms.
In this version, I swapped out the ground pork for sauteed shrimp, used a pre-sliced cabbage mix from the grocery store and substituted creamy avocado for the bean sprouts.
All of the ingredients are wrapped in egg roll wrappers, which are available in the refrigerator section of many grocery stores.
How to wrap an egg roll:
Like any new kitchen skill, the more you do it, the easier it becomes. My top two tips? First, tuck in the edges well so you don’t have an gaping holes. Second, roll them up tightly. Loose rolls have a tendency to fall apart.
Place the egg roll wrapper on a cutting board, with one point facing directly towards you. It should look like a diamond shape.
Place the filling about a third of distance from the bottom, spreading horizontally, with room at the left and right edges.
Holding the bottom point, fold the wrapper over the filling, then fold in the left and right sides, being sure to tuck in well. Roll tightly.
Dip your finger into a bowl of water and run it along the edges of the top point. Roll and seal.
What if I don’t have an air fryer?
No problem! These egg rolls can be baked in the oven. Directions are included below in the recipe card.
Why California avocados?
This is an easy one! If you’ve been here before, you know that I’m a long-time fan of California avocados and I use them in everything from salsa on roasted salmon to breakfast quesadillas. And I simply can’t get through June without celebrating California Avocado Month! Seeking out the delicious, creamy avocados while they’re at their peak availability and freshness is the perfect way to add a pop of color and distinctive flavor to almost any dish.
Several years ago, I had the opportunity to visit a family-run avocado grove in California. I was blown away by the grower’s dedication to quality, which explains why every California avocado I cut into has that perfect creamy texture and beautiful light green flesh. It just doesn’t get any better than that!
Shrimp Avocado Egg Rolls (Air Fryer or Baked)
- ½ lb. raw shrimp peeled & deveined
- 1 ½ teaspoon avocado oil divided
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 teaspoon sesame oil
- 2 garlic cloves minced
- 1 tablespoon minced ginger
- 2 green onions, thinly sliced, white & green parts separated
- 3 cups pre-sliced cabbage mix
- ¼ to ½ teaspoon chili garlic sauce
- 2 teaspoons soy sauce
- 8 egg roll wrappers
- ¾ California avocado cut into 8 slices
- Olive or canola oil spray
- Sweet chili sauce for serving
For oven baked only:
- 1 egg
- 2 teaspoons water
- Roughly chop the shrimp and place in a bowl. Toss with ½ teaspoon avocado oil, salt and pepper.
- Heat a medium nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a clean bowl.
- Carefully wipe out the skillet with a paper towel.
- Heat the remaining 1 teaspoon avocado oil and sesame oil in the skillet. Add the garlic, ginger and white sections of the green onion. Cook, stirring, for 30 seconds.
- Stir in the cabbage mix. Cook, stirring frequently, until the cabbage is wilted, 3 to 4 minutes. Stir in the chili garlic sauce, soy sauce and green sections of the green onion. Remove from the heat and stir in the cooked shrimp.
- Allow the filling to cool for about 10 minutes.
Assembling the egg rolls:
- Place the egg roll wrapper on a cutting board, with one point facing directly towards you. It should look like a diamond shape.
- Place 3 tablespoons (not heaping) of the filling about a third of distance from the bottom, spreading horizontally, with room at the left and right edges. Lay a slice of avocado over the filling.
- Holding the bottom point, fold the wrapper over the filling, then fold in the left and right sides, being sure to tuck in well. Roll tightly.
- Dip your finger into a bowl of water and run it along the edges of the top point. Roll and seal. Repeat with the remaining wrappers and filling.
- Spray the egg rolls all over with olive or canola oil spray. Use your finger to evenly rub the spray over the rolls.
Cooking in the air fryer:
- Preheat the air fryer to 380 degrees F. Place the egg rolls in the air fryer, seam side down in the basket of the air fryer.
- Cook at 380 degrees F until the egg rolls are crispy and turning golden brown, about 7 minutes, turning halfway through cooking. Cooking time may vary slightly depending on the brand of air fryer, so adjust if necessary.
- Serve with sweet chili sauce.
Cooking in the oven:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the egg and water.
- Arrange the egg rolls, seam side down, on the prepared baking sheet. Brush the egg rolls with the egg mixture.
- Bake until the egg rolls are golden brown, about 25 minutes. Serve with the sweet chili sauce.
Disclosure: This post is part of a partnership with California Avocado. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.