Baked Avocado Egg Rolls


Inspired by the same type found at the Cheesecake Factory!! BUT you’re in charge of your ingredients!

  • 2 small avocados, chopped
  • ¼ cup onion, chopped
  • ½ cup corn kernels, fresh or frozen
  • ¾ cup black beans
  • 2 tablespoons cilantro, finely chopped
  • ¼ teaspoon granulated garlic
  • Sea salt and black pepper, to taste
  • Pinch of cumin
  • Optional: Jalapeno
  • 8-10 egg roll wrappers (found in the refrigerated section, typically near the tofu)
  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 or a Greek yogurt-based dipping sauce.

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