Baked Avocado & Veggie Egg Rolls

Baked Avocado & Veggie Egg Rolls

These baked avocado & veggie egg rolls are the perfect addition for a party appetizer, or as a main course on a busy weeknight. These egg rolls are healthier version from regular egg rolls because they are baked and not fried. You can pretty much add any ingredient you want to these to fit your lifestyle and dietary restrictions. I made two versions this past weekend: Avocado & Veggie.

I am linking this post up with Deb over at Confessions of a Mother Runner and Sarah over at A Whisk and Two Wands for Meatless Monday, along with Running on Happy & The Fit Foodie Mama for Meatless Monday.  I am also linking up with Angela over at Marathons & Motivation and Ilka at www.ilkasblog.com for their Savory Sunday link up.  I hope you enjoy:)

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Baked Avocado & Veggie Egg Rolls
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serving Size: Makes about 12 egg rolls
Baked Avocado Veggie Egg Rolls
Baked Avocado Veggie Egg Rolls
Ingredients:
Avocado Version:
  • 2-3 large avocados
  • 1 tomato
  • ½ cup of shredded cheese
  • 1/2 cup diced red onion
  • 1-2 cups of bean sprouts (shredded)
  • 2 cups shredded green cabbage
  • ½ cup shredded carrot
  • ½ tsp minced fresh ginger
  • salt, pepper, garlic powder to taste
  • Juice of one lime
  • Egg roll wrappers
  • 1 beaten egg

Veggie Version:

  • 2 large avocados
  • 2 cups shredded green cabbage
  • ½ cup shredded carrot
  • ½ tsp minced fresh ginger
  • 1-2 cups of bean sprouts (shredded)
  • 2 tomatoes
  • ½ cup of shredded cheese
  • 1/2 cup diced red onion
  • salt, pepper, garlic powder to taste
  • Juice of one lime
  • Egg roll wrappers
  • 1 beaten egg

Directions

  1. Preheat oven to 400F
  2. Dice and mix all ingredients in a large bowl. Add seasoning (salt, pepper, garlic & lime juice).
  3. Place an egg roll wrapper on the counter with one corner pointing you. Add a spoonful of avocado mix to the egg roll. Fold in the two side corners and roll like a burrito. Add egg wash (beaten egg) on the edges to seal.
  4. Place rolled eggs rolls on a baking sheet covered in parchment paper
  5. Bake for about 20-30 minutes or until egg rolls are golden brown and crisp.

Note: Use the right kind of wrapper. I usually opt for the 8 x 8 inch version (20 x 20 cm) around.  If you purchase your wrappers at an authentic Asian market, they usually come in about 25 wraps per package. These wrappers are light, paper-thin and they still turn out crunchy even when baking.

You can do same steps for veggie or your own “meatier” version. Serve with your favorite dipping sauce, buffalo sauce, salsa, guacamole, or even some Greek Yogurt!

Baked Avocado Veggie Egg Rolls
Baked Avocado Veggie Egg Rolls

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lboldz@gmail.com March 12, 2017

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14 Comments

Julie @ Running in a Skirt March 13, 20175 months ago

They remind me of the avocado egg rolls at the cheesecake factory… but better!

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lboldz@gmail.com March 14, 20174 months ago

Oh I never thought about that Julie! Love cheesecake factory!

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Annmarie March 13, 20175 months ago

I love baked avocado! These look amazing!

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lboldz@gmail.com March 14, 20174 months ago

Thanks Annmarie!

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dixya @food, pleasure, and health March 13, 20175 months ago

im diggin that avocado chunks! egg rolls are my absolute fav and im loving your baked version.

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lboldz@gmail.com March 14, 20174 months ago

The Avocado make them super creamy- love!!

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Deborah @ Confessions of a mother runner March 13, 20175 months ago

Baked egg rolls are the best and adding avocado makes them better! Thanks for linking up today

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lboldz@gmail.com March 14, 20174 months ago

I have have the secret to NOT making them soggy to is really drain all the veggies super well!

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Bethany March 13, 20175 months ago

oh! These look so good!!!

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lboldz@gmail.com March 14, 20174 months ago

Thanks Bethany and pretty easy too!

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Barrie March 14, 20174 months ago

I pinned these for sure! I will search out the asian grocery for the wraps- I love the crunch part, so great tip!

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lboldz@gmail.com March 14, 20174 months ago

Yes Barrie- I picked the wraps up at a local Asian market!

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Eli@CoachDaddy June 15, 20171 month ago

These made me instantly hungry, Lauren! I could totally make these. I might even share them with the kids.

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lboldz@gmail.com July 5, 20173 weeks ago

Eli, you better double or triple the recipe bc my kids ate the entire batch:)

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