Tuna Avocado Egg Roll Recipe
Crispy egg rolls filled with savory tuna, creamy avocado, scallions and a light sesame-lime dressing.
Contains: Fish · Egg · Wheat · Soy · Sesame
Check the labels of the egg roll wrappers, mayonnaise and soy sauce you use because formulations vary. Standard egg roll wrappers contain wheat, mayonnaise contains egg, soy sauce commonly contains wheat and soy, and toasted sesame oil contains sesame.
WHY IT WORKS
Why This Recipe Works
01
Keep the Filling Dry
Well-drained tuna and a firm-ripe avocado give the filling enough body to stay inside the wrappers instead of making them soggy.
02
Balance Richness with Lime
A small amount of lime juice brightens the tuna, mayonnaise and avocado without making the filling loose or sharply acidic.
03
Fry at Steady Heat
Keeping the oil near 350°F helps the wrappers turn crisp and golden before they absorb too much oil.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
- Filling
-
-
-
-
-
Tools
-
Tools
-
-
- Wrapping and Frying
-
-
-
-
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
In a large bowl, gently combine the drained tuna, avocado, green onions, mayonnaise, lime juice, soy sauce, sesame oil and black pepper. Keep some visible pieces of avocado rather than mashing the filling smooth.
-
In a small bowl, stir the flour and water together to make a smooth sealing paste.
-
Place one egg roll wrapper on the work surface with a corner pointing toward you. Spoon about 1/4 US cup filling just below the center. Fold the bottom corner over the filling, fold in both side corners and roll up tightly. Brush the final corner with the flour paste and press to seal. Repeat with the remaining wrappers and filling.
-
Pour about 1 inch of neutral oil into a heavy skillet or Dutch oven and heat it to 350°F over medium heat.
-
Fry the egg rolls in small batches, seam-side down first, for about 3 to 4 minutes total, turning as needed, until crisp and evenly golden. Keep the oil close to 350°F and avoid crowding the pan.
-
Transfer the cooked egg rolls to a wire rack or paper towels and let them stand for 2 minutes before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Mix the tuna, green onions, mayonnaise, lime juice, soy sauce, sesame oil and black pepper up to 24 hours ahead and refrigerate. Fold in the diced avocado just before wrapping, then fry the egg rolls promptly so the wrappers do not soften.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Drain the tuna very thoroughly and use an avocado that is ripe enough to taste creamy but still firm enough to dice. Standard refrigerated egg roll wrappers are the right thickness for this recipe; thinner spring roll wrappers cook differently and are not a direct substitute.
Useful Substitutions
Canned salmon can replace the tuna in the same quantity for a different but compatible seafood filling. Regular soy sauce can replace low-sodium soy sauce, although the finished filling will be saltier. If you do not have toasted sesame oil, omit it rather than replacing it with a larger amount of another oil.
INGREDIENT QUALITY
Quality Note
A firm-ripe avocado is important here. An overripe avocado turns the filling pasty and releases more moisture into the wrappers, while an underripe one stays hard after the brief frying time.
SPEND LESS
Cost-Saving Tip
Canned tuna works well here because the filling is seasoned and enclosed in a crisp wrapper. Compare the price per ounce on multipacks or larger packs, and save unopened cans for later recipes rather than paying extra for premium tuna intended for serving plain.
COOKING TIPS
Tips
Do Not Overfill
Use about 1/4 US cup of filling per wrapper. Too much filling makes the rolls harder to seal and more likely to split during frying.
Seal the Final Corner
Brush the last corner with the flour-and-water paste and press it down firmly so the roll does not open in the oil.
Watch the Oil Temperature
Let the oil recover between batches. Oil that is too cool produces greasy wrappers, while oil that is too hot browns them before they crisp evenly.
Fry Soon After Wrapping
Once assembled, cook the egg rolls promptly. Leaving filled wrappers to sit for too long lets moisture from the filling soften the dough.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover egg rolls promptly, refrigerate them in a covered container and use within 2 days for the best texture.
Freezing
Freezing is not recommended for this recipe because avocado becomes softer and more watery after thawing, which can make the filling and wrapper less pleasant.
Reheat in the Oven
Reheat on a wire rack over a baking sheet at 375°F for about 8 to 10 minutes, turning once, until hot throughout and crisp again.
ESTIMATED PER SERVING
Nutrition
2 egg rolls
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Tuna Avocado Egg Roll FAQs
How do I stop tuna avocado egg rolls from getting soggy?
Drain the tuna thoroughly, use a firm-ripe avocado, avoid overfilling the wrappers and fry the rolls soon after assembling them.
Can I make tuna avocado egg rolls ahead of time?
You can mix the tuna, scallions, mayonnaise, lime juice, soy sauce, sesame oil and pepper up to a day ahead. Keep it chilled, then fold in the avocado and wrap the egg rolls shortly before frying.
Can I bake these egg rolls instead of frying them?
Yes. Brush or spray them lightly with oil and bake at 425°F for about 12 to 15 minutes, turning halfway, until crisp and golden. The texture will be a little drier than deep-fried egg rolls.
Can I use canned salmon instead of tuna?
Yes. Use the same amount of well-drained canned salmon. The flavor will be different, but the filling proportions and method can stay the same.
What can I serve with tuna avocado egg rolls?
They work well with a simple soy-lime dipping sauce, spicy mayonnaise or a crisp side salad. Keep accompaniments light so the tuna and avocado filling remains the focus.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.