Crispy Baked Avocado Egg Rolls with Sriracha Mayo - Vegetarian
Dive into a world of exquisite flavor with our Crispy Baked Avocado Egg Rolls with Sriracha Mayo. This delightful appetizer features golden brown, crunchy egg rolls stuffed with a colorful medley of diced avocado, red bell pepper, red onion, and cilantro. Each bite delivers a perfect harmony of textures, from the creamy avocado to the crispy panko crust.
Ingrédients
- 2 large avocados, diced
- 1 medium red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons cilantro, chopped
- 1 lime, lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 egg egg roll wrappers
- 1 egg, egg, beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon lime juice
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine the diced avocados, red bell pepper, red onion, cilantro, lime juice, salt, and black pepper. Mix gently to avoid breaking the avocado.
- Place an egg roll wrapper on a clean surface, with one corner pointing towards you. Add about 2 tablespoons of the avocado mixture to the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides and roll up tightly. Brush the edge with the beaten egg to seal. Repeat with remaining wrappers and filling.
- Dip each egg roll in the beaten egg and then roll in panko breadcrumbs to coat.
- Place the egg rolls on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy, turning halfway through baking.
- While the egg rolls are baking, prepare the Sriracha mayo by mixing the mayonnaise, Sriracha sauce, and lime juice in a small bowl until well combined.
- Serve the crispy baked avocado egg rolls immediately with a side of Sriracha mayo for dipping.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 20g | Protéines: 5g | Fat: 18g | Sucre: 2g
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