Avocado Eggrolls with Jalapeño and Cream Cheese

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We’ve been frying up a lot of things in this household lately. I don’t care what anyone says, when it comes to wings and eggrolls, fried is the way to go. I’m sure most of you have had the combination of jalapeno and cream cheese is some way. It’s a great combination! The coolness of the cream cheese makes the tough to eat raw jalapeno (for some) much easier to digest. We added other ingredients that we are sure you will just adore, and a beer pairing that is just to die for: the perfect beer for the perfect spice.

Well it’s official, we are on a Bridgeport kick. The local liquor store is partially to blame. They are the ones that put the variety pack on sale, and priced it so that we just could not pass it up. A great brew for a great price is what I like to call Bridgeport’s Hop Czar. We’ve come to to the conclusion that we need a lot of hops for a lot of spice, and that is exactly what this beer brings to the table (literally).

Bridgeport’s Hop Czar

This Imperial IPA is the perfect addition to your beer shelf. Oh, you don’t have a beer shelf? I suggest you get one, and store it in a cool dark place. Even when Bridgeport isn’t on sale, it’s usually decently priced, and most of their brews are great everyday brews so you can stock up! Pair it with this dish, or any other spicy dish and, trust me, you will not be disappointed.


How did he get in here?! Meet Cilantro everyone! He’s a great help in the kitchen and just so freaking adorable…Ok back to the semi-more important stuff.


So where were we, oh right…With a blend of avocado, cream cheese, salsa, jalapeño, and pancetta, all wrapped up in a cute little spring roll wrapper; you have yourself a super fun treat. Where do I find spring roll wrappers you ask? Oh, well your local Asian market of course! I’m sure most of you live near one, and some specialty grocery stores will sell them, but you will get the most bang for your buck at an Asian market, and you may just find a couple of other special gems too!

We were lazy, and didn’t make our own salsa for this dish, but it is the only thing I would choose to dip these eggrolls in. So store bought, or homemade, it’s up to you. I do suggest pureeing if it is chunky however. Makes life easier when you’re dipping. Trust me. These little guys are great for a party, tailgate or if you’re just craving some finger foods. Give them a shot!

Filling minus the salsa!

Filling plus the salsa!

Naked Spring Roll!

Yummy Filling!

Add the Avocado!

Uncooked Eggroll!

4 Little Eggrolls All in a Row!


Avocado Eggrolls with Jalapeño and Cream Cheese
Prep Time
15 min
Cook Time
15 min
Total Time
30 min


  • 1 cup pancetta, diced
  • 2 jalapeños, diced
  • 2 avocados, diced
  • 8 oz cream cheese, softened at warm temperature
  • 1/4 cup salsa, non-chunky preferred
  • salt and pepper
  • 8 spring roll wrappers, defrosted and separated
  • 1 egg, beaten
  • vegetable oil, for frying
  • salsa for dipping


  • You want to start by heating your oil to 375 degrees. I would heat the oil, while you prepare the rest. If it gets to be over that 375 mark, crank down the heat a notch.
  • In a saute pan, cook the pancetta over medium heat until nice and crispy, about 10 minutes.
  • In a large bowl, combine the cream cheese, jalapeño, salt, pepper, pancetta, and salsa. Mix until just combined then set aside.
  • Now start preparing your spring rolls. On a clean work surface, lay out a spring roll.
  • Brush the edges with the egg.
  • Place a dollop of the cream cheese mixture into the center of the spring roll wrapper. Roll the mixture out into a log about 3-4 inches long by 1 inch wide.
  • Add the avocado, then begin rolling. Take the end closest to you and lay it over the mixture. Bring in the sides, then roll.
  • Place the eggroll on a parchment lined baking sheet, seam side down. Repeat this step, for the rest. You should be able to get about 6-8 egg rolls out of the batch.
  • Now you will fry these babies up. In the stock pot, add the eggrolls 4 at a time. Give or take depending on the size of your stock pot. Cook them for 2-3 minutes or until nice and golden brown. Place on a plate lined with a paper bowl to cool and get rid of any excess grease.
  • Serve with salsa for dipping and enjoy!


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