Avocado Egg Rolls
It’s Monday!!!! OK, you might think I am way too excited for a Monday, but when you have these avocado egg rolls in your life, you can never be too excited. Not ever. It’s basically like taking guacamole, wrapping it up in an egg roll wrapper, and stuffing your face with them. I really cannot think of anything better. Except the alternate universe where you can eat whatever you want and never gain weight. That would be better. But until that is a reality, we can console ourselves with these egg rolls. They make a pretty darned good consolation prize.
We are busy getting ready for the Super Bowl so I’ve been working on my snack recipes. And since Lane got us started on this workout called Insanity, I’ve pretty much given myself license to eat whatever I want.
I mean, I was already eating whatever I wanted and now I’m practically killing myself for 40 minutes a day so, yeah. Cupcakes and egg rolls all around! But even if you’re not doing a crazy-insane workout, you can still justify adding these egg rolls to your meal plan.
Why? Because avocados are the good kind of fat. And that cancels out any of the bad stuff. Plus, I baked them, so….basically these have 0 calories. You could definitely fry these egg rolls if you really wanted to, but I found that they truly did get nice and crispy, and throwing them into the oven for 15 minutes and then doing something else (like reading my new Pottery Barn catalog and dreaming of what I would buy if I had unlimited funds) is way more fun than standing over a pot of hot oil. And so much easier.
Lane claims they are also good cold, I’ll have to take his word on it. I reheated some of the leftovers in our toaster oven and they were delish. I’m just not into cold leftovers. Unless, ya know, its supposed to be cold. This was my first time to roll up egg rolls, but it was really easy.
You place the wrapper on a cutting board so that it looks like a diamond. Spoon the filling diagonally across the bottom half of the wrapper. Take the bottom corner and fold it over the filling. Grab the two side corners and fold them in so the wrapper looks like an envelope. Seal the two side corners with a little bit of beaten egg. Continue rolling wrapper and seal final corner with more beaten egg. Easy-peasy. Here is a picture for those of you who are like me and gotta see it to believe it.
I have kind of shied away from egg rolls in the past because I was worried that they would be difficult- but now that I see how easy it was to make them, I’m going to start putting everything in egg rolls. Get ready y’all. You’ve been warned.
- 4 avocados
- 1 c. grape tomatoes, halved
- 1 T. minced red onion
- 1 t. minced garlic
- 14 egg roll wrappers
- 1 egg, beaten
- 2 t. rice vinegar
- 1/2 lime, juiced
- 2 T. soy sauce
- 1 T. honey
- 1 t. garlic powder
- 1/2 t. dried ginger
- Preheat oven to 350; prepare baking pan with cooking spray. Dice avocados and combine with tomatoes, onion, and garlic. Spoon by 2 tablespoonfuls into egg roll wrappers, roll up following directions in post above, and seal with beaten egg. Place on baking pan and spray lightly with cooking spray. Bake 15 to 20 minutes or until golden and crispy.
- While egg rolls are baking mix vinegar with remaining ingredients to make the sauce. Once egg rolls are done, remove from baking pan, dip into sauce, and enjoy!