Baked Avocado Egg Rolls
2
Points®
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
Portabella mushrooms
12 oz
Table salt
½ tsp
Avocado
1 item(s)
Egg roll wrapper
8 item(s)
Roasted red peppers (packed in water)
1½ cup(s)
Plain fat free Greek yogurt
⅓ cup(s)
Salsa
3 Tbsp
Scallions
1 Tbsp
Cilantro
1 Tbsp
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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