My original plan was to make the wonton wrappers from scratch using sweet potato flour, but then I realized that not only would that be a pain in the butt to do, sweet potatoes and avocados don't necessarily go together flavorwise.
But I do have an air-fryer, so that's what makes these egg rolls weird, I guess. There's no oil required to make these egg rolls and thus, none of that greasiness that is ubiquitous with Chinese takeout!
It was my dad's suggestion I bake some of the egg rolls too because he thought they wouldn't hold up in an air-fryer. Surprisingly, the air-fryer did its job quite well, I'd say as the egg rolls were crunchy and had just the right texture of what a conventional egg roll should have.
The baked egg rolls weren't horrible either, for they too were crunchy, albeit light on the wonton color.
My dad actually said the egg rolls were very tasty!
You will need:
For the cooking equipment:
Plates and/or a counter to make the egg rolls on
A small bowl
A large bowl
A lasagna pan
For the egg rolls:
10 oz. avocados
1 chopped up onion
1 tbsp. orange juice
1 package of wonton wrappers
Water or egg yolks
Dipping sauce of your choice(I used Korean BBQ sauce)
1. In a large bowl, mix the avocados, onion, and orange juice up until you get something like guacamole. You may have to mash the avocados before mixing everything up.
2. Put1 tsp. of the avocado mixture in the center of each wonton wrapper and roll the wrapper into a cylinder shape. Dip your fingers in water to seal the edges of the wonton together. Place the egg rolls into a lasagna pan.
3. To air-fry the egg rolls, preheat your air-fryer and once it's preheated, put 6-12 egg rolls at a time into the basket of the air fryer. Place the basket into the air-fryer and set the fryer to 390 degrees Fahrenheit for 8 minutes. Take the basket out at the 4 minute mark and shake up the egg rolls before putting basket back into air-fryer for the remainder of the cooking time.
4. To bake the egg rolls, leave the egg rolls in the lasagna pan and bake them in a 375 degree Fahrenheit oven for 18 minutes, or until the egg rolls are golden brown. Bon appetit!