Most Asian restaurants have egg rolls. Traditionally, these rolls are deep-fried and have different types of fillings including meat, chicken, and vegetables.
This recipe is a healthier alternative and perfect for vegans. These egg rolls are filled with creamy avocado, tomatoes, and onion. Baked and not fried, these egg rolls are crunchy but not greasy.
• 8 egg roll wrappers
• 3 medium avocados
• 1/4 cup of red onion
• 1/4 cup of sun-dried tomatoes
• 1 tbsp of cilantro
• Juice of half a lime
• Coconut oil spray
This recipe takes about 30 minutes to make. Makes 8 egg rolls.
Preheat oven to 350F.
Dice your avocados, onion, and sun-dried tomatoes.
In a bowl, add avocados, onion, sun-dried tomatoes, cilantro, and lime juice. Mix well.
Season with salt and pepper.
On an egg roll wrapper, scoop one teaspoon of the filling.
Fold the wrapper at the bottom, and then fold at the sides.
Slowly roll towards the top.
Seal the top with some water.
Repeat for all 8 egg wrappers.
Place the egg rolls on a baking sheet and spray with coconut oil on both sides.
Bake for 15 to 20 minutes. Flip the rolls halfway to cook the other side.
Ideas And Tips:
• Egg roll wrappers are available in Asian markets. You can use wonton wrappers if there are no available egg roll wrappers. Rice or spring roll wrappers can also be an alternative choice, but these wrappers are thinner so they cook faster. You may need to adjust your cooking time if you use spring roll wrappers.
• Make sure to soak your sun-dried tomatoes in water for at least 30 minutes before adding them to the filling mixture.
images – https://www.youtube.com/watch?v=yCgtKYQ9I1Q