Photo of Baked avocado egg rolls by WW

Baked avocado egg rolls

3
3
3
Smartpoints value per serving
Total Time
52 min
Prep
20 min
Cook
32 min
Serves
8
Difficulty
Easy
Rich, creamy avocado sidles up to meaty portobello mushrooms and roasted red bell peppers in these baked egg rolls. We roast the mushrooms first to enhance their flavor and texture, as well as to draw out some of their moisture so they won’t make the egg rolls soggy. Aim for a slightly firm avocado for this recipe; if it’s too soft, the slices will be slippery and hard to work with. The dipping sauce is a combination of Greek yogurt and salsa verde; you can use red salsa, too, which will taste just as good.

Ingredients

portobello mushroom(s)

12 oz, caps, cut into ½-inch slices

table salt

½ tsp, divided

avocado

1 item(s), medium, cut into 16 slices

egg roll wrapper(s)

8 item(s)

roasted red peppers (packed in water)

1½ cup(s), about 16 thin strips

plain fat free Greek yogurt

cup(s)

fat free salsa

3 Tbsp, green or red

uncooked scallion(s)

1 Tbsp, chopped

cilantro

1 Tbsp, fresh, finely chopped

Instructions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange mushroom slices on pan in a single layer; coat with cooking spray. Bake 10 minutes; flip and sprinkle with ¼ tsp salt. Bake 6 minutes more; cool slightly.
  2. Sprinkle avocado with ⅛ tsp salt. Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 2 avocado slices, 2-3 mushroom slices, and 2 pepper strips horizontally toward the bottom of the wrapper, leaving about ½ inch at the bottom. Fold the bottom corner of the wrapper over the filling and roll over once. Gently but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water. Repeat with remaining ingredients.
  3. Place filled wrappers on baking sheet lined with a new sheet of parchment paper. Bake until wrappers are golden brown, flipping once, 16-18 minutes.
  4. Meanwhile, combine yogurt, salsa verde, scallions, cilantro, and remaining ⅛ tsp salt. Serve sauce with egg rolls.
  5. Serving size: 1 egg roll and about 1 Tbsp sauce

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