Crispy Avocado Snack Pockets


4 spring roll sheets or filo pastry (defrosted)
1 avocado
2 stalks of spring onion
fresh coriander
small piece of red chili pepper
50 grams butter
crème fraîche
1 clove of garlic

These crispy pockets are often found in Asian cuisine. The creamy filling of ripe avocado gives them a special twist. You might think that you need a deep fryer for this, but they are easy to prepare in the oven


  • 1
    Start by making the filling. Cut the avocado all the way to the seed and separate the two halves by twisting. Remove the seed and scoop out the avocado along the skin. Cut the avocado into small pieces.
  • 2
    Season the avocado with chopped spring onion, chopped fresh coriander (about 8 sprigs), a piece of finely chopped red chili pepper and a pinch of coarsely ground sea salt. Mix together.
  • 3
    Make sure you have allowed the spring roll sheets or filo pastry sheets to defrost. Make sure you leave them to defrost in the original packaging in the fridge to prevent them from drying out. Cut the sheets into 3 strips about 5 to 6 centimetres wide. Melt the butter in a saucepan.
  • 4
    Prepare a strip of spring roll dough by brushing both sides with a little melted butter. Place a small spoonful of avocado filling at the end of the strip. Fold one end to create a little triangle. Now continue to fold this triangle towards the end of the strip. Finally, the pocket will be completely folded. Fold the pocket tightly, but take care not to press out the filling.
  • 5
    Bake the 12 pockets on a baking tray covered with baking paper until golden brown in a preheated hot air oven at 200 degrees for about 20 minutes. Serve with crème fraîche with finely chopped garlic and coarsely ground pepper.
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