fbpx Print

Baked Avocado Egg Rolls

Print Recipe

5 from 4 reviews

Finger food perfection. Lightened up egg rolls with a southwestern twist — Baked Avocado Egg Rolls filled with creamy avocado, black beans, corn, and more in a crispy, yet fat-free, shell!

Ingredients

Scale
  • 2 small avocados, chopped
  • 1/4 cup chopped onion
  • 1/2 cup corn kernels, fresh or frozen
  • 3/4 cup black beans (canned, rinsed well)
  • 2 tablespoons cilantro, finely chopped
  • 1/4 teaspoon granulated garlic
  • Sea salt and black pepper, to taste
  • Pinch of cumin
  • 8–10 egg roll wrappers (found in the refrigerated section, typically near the tofu)
  • Egg wash: 1 egg + splash of water, whisked together

Instructions

  1. Preheat oven to 425°F.
  2. Combine avocado, onion, corn, beans, cilantro, and spices in a small bowl.
  3. Place an egg roll wrapper on a flat surface. Place a hefty spoonful of the avocado filling in the center. Brush egg wash on the edges, fold in two edges, then the bottom corner, and roll. Place on a parchment paper-lined cookie sheet seam-side down.
  4. Continue until all filling is used.
  5. Brush the top of all rolled egg rolls with egg wash. Sprinkle with chili powder if desired.
  6. Bake at 425°F for 20 minutes.
  7. Serve immediately with salsa.

Find it online: https://chelseyamernutrition.com/baked-avocado-egg-rolls/