Walnut asparagus "egg" rolls are the crispy, golden parcels I make when snacks need to impress. Fresh asparagus, ripe avocado, and finely chopped walnuts get seasoned with lime juice, soy sauce, and chipotle powder, then rolled in vegan egg roll wrappers and fried. Crunchy outside, creamy inside.
Ready to completely reinvent your appetizer game? Forget everything you thought you knew about egg rolls! These incredible Walnut Asparagus “Egg” Rolls are a flavor and texture explosion. We’re talking creamy avocado, crisp-tender asparagus, and a satisfying crunch from toasted walnuts, all wrapped up in a shatteringly crisp, golden-brown wrapper. They’re surprisingly easy to make and guaranteed to be the first thing to disappear at your next get-together.
Ingredients
• 1 bunch asparagus, about 1 pound or 450g (15.9 oz)
• 2 large ripe avocados, pitted
• 1/2 medium onion, minced
• 1 teaspoon or 5ml (0.2 fl oz) lime juice
• 1 tablespoon or 15ml (0.5 fl oz) soy sauce
• 1 teaspoon or 2g (0.07 oz) chipotle powder
• 1/2 cup or 60g walnuts, finely chopped
• 1/4 cup or 15g (0.53 oz) fresh cilantro, chopped
• 15 vegan egg roll wrappers
• Neutral oil for frying, like canola or vegetable
Instructions
1. Prepare the Vegetables: Steam the asparagus until crisp-tender, about 3-4 minutes. Immediately plunge into an ice bath to stop the cooking and preserve the bright green color. Drain well and chop into 1/2-inch slices.
2. Mix the Filling: In a medium bowl, mash the avocados. Add the chopped asparagus, minced onion, lime juice, soy sauce, chipotle powder, walnuts, and cilantro. Stir gently until just combined.
3. Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons (45 ml / 1.5 fl oz) of the filling onto the lower third of the wrapper. Fold the bottom corner up over the filling, fold in the sides, then roll tightly. Moisten the final corner with a dab of water to seal.
4. Fry to Perfection: Heat about an inch of oil in a skillet over medium-high heat. Carefully place a few egg rolls in the hot oil, ensuring not to overcrowd the pan. Fry for 1–2 minutes on each side, until golden brown and crispy. Transfer to a wire rack to drain.
Nutritional Information
• Yields: 15 egg rolls
• Cost: Approximately $1.24 per roll
• Per Egg Roll
• Calories: 219
• Fat: 10g
• Carbohydrates: 31g
• Protein: 5g
• Fiber: 3g
• Sugar: 1g
• Sodium: 89mg
Pro Tips
• Air Fryer Method: For a lighter version, spray the assembled egg rolls with oil and air fry at 375°F or 190°C (375°F) for 8-10 minutes, flipping halfway through, until golden and crisp.
• Don’t Overfill: It’s tempting to pack the wrappers, but using just 2-3 tablespoons (45 ml / 1.5 fl oz) of filling prevents them from bursting open while frying.
• Keep Wrappers Moist: Work with one egg roll wrapper at a time, keeping the rest covered with a damp paper towel to prevent them from drying out and cracking.
• Perfect Dipping Sauce: These pair beautifully with a sweet chili sauce or a creamy cilantro-lime dip.
FAQ
Q: How can I add more protein to these vegetarian egg rolls
A: To boost the protein, you can add 1/2 cup (480 ml) of crumbled firm tofu or shelled edamame to the filling mixture. Both options will complement the existing flavors without making the filling too wet.
Q: Can I make these egg rolls nut-free
A: Absolutely. For a nut-free version, simply omit the walnuts. To replace the satisfying crunch, you can add 1/4 cup (960 ml) of toasted sunflower seeds or roasted chickpeas to the filling.
Q: Can I make these asparagus egg rolls ahead of time
A: Yes, you can assemble the egg rolls up to 24 hours in advance. Store them in a single layer in an airtight container in the refrigerator. For best results, fry or air fry them just before serving to ensure they are perfectly crispy.
Q: Are these egg rolls gluten-free
A: The filling is naturally gluten-free, but standard egg roll wrappers contain wheat. To make this recipe gluten-free, you’ll need to use certified gluten-free spring roll or egg roll wrappers, which are often found in the freezer section of well-stocked grocery stores.
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Walnut Asparagus “Egg” Rolls
Ingredients
Method
- Prepare the Vegetables: Steam the asparagus until crisp-tender, about 3-4 minutes. Immediately plunge into an ice bath to stop the cooking and preserve the bright green color.
- Drain well and chop into 1/2-inch slices.
- Mix the Filling: In a medium bowl, mash the avocados.
- Add the chopped asparagus, minced onion, lime juice, soy sauce, chipotle powder, walnuts, and cilantro.
- Stir gently until just combined.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons (45 ml / 1.5 fl oz) of the filling onto the lower third of the wrapper.
- Fold the bottom corner up over the filling, fold in the sides, then roll tightly. Moisten the final corner with a dab of water to seal.
- Fry to Perfection: Heat about an inch of oil in a skillet over medium-high heat. Carefully place a few egg rolls in the hot oil, ensuring not to overcrowd the pan.
- Fry for 1–2 minutes on each side, until golden brown and crispy.
- Transfer to a wire rack to drain.
- Don't Overfill: It's tempting to pack the wrappers, but using just 2-3 tablespoons (45 ml / 1.5 fl oz) of filling prevents them from bursting open while frying.
- Keep Wrappers Moist: Work with one egg roll wrapper at a time, keeping the rest covered with a damp paper towel to prevent them from drying out and cracking.
