Baked Avocado Egg Rolls

Adapted from The Chew

I love avocado. It is creamy and delicious and full of healthy fats. I will often eat one with just salt and pepper, and maybe a little hot sauce if I'm in the mood. I've had avocado egg rolls before at a restaurant, but they were fried and I'm sure that negated any of the healthy benefits of the avocado.

I never thought to make my own healthier version at home, until I saw this recipe from The Chew on Pinterest. I wanted the avocado to be the star of these egg rolls, so I cut back on the seasonings from the original recipe and went simple with salt, pepper and lime juice. You could certainly add some chili powder or cumin or cayenne if you wanted to up the spice-factor. I thought these were delicious as I made them. To keep them on the healthier side, I baked them instead of frying. I hope you enjoy these as much as I did.

Ingredients

12 egg roll wrappers

6 slices of pepper jack cheese, halved

3 ripe avocados, cubed

1/4 cup red onion, minced

1/2 cup frozen corn, defrosted

1 T. lime juice

Salt and pepper, to taste

Ranch dressing or sour cream, for serving (optional)

Directions

In a medium bowl, combine all ingredients except the cheese and egg roll wrappers.

Preheat the oven to 425 degrees.

Place egg roll wrappers on a flat surface then top each with one half-slice of cheese. Divide avocado mixture among the egg rolls. Follow the package instructions for wrapping the egg rolls.

Place on a cookie sheet coated with cooking spray. Top egg rolls with additional cooking spray and bake, approximately 15 minutes, flipping once halfway, or until golden brown and crispy.  Let stand a few minutes before serving. Serve with Ranch dressing or sour cream, if desired.

Yields: 12 egg rolls