Avocado & Sun-Dried Tomato Egg Rolls

- My Little Honey Pot LLC is a vegetarian food trailer based out of Brighton that actively avoids genetically modified foods, harmful preservatives and additives. Lindsay and Jarrett are local beekeepers in their spare time and use their surplus honey for their signature honey gingersnap cookies.

VIDEO: Lindsay and Jarrett join us in the FOX 2 Cooking School to prepare avocado and sun-dried tomato egg rolls. You can find their recipe below.

For more information, visit www.mylittlehoneypot.com.

Egg roll wrap
Sun-dried tomatoes
Portobello mushrooms
Red Onion

Slice the avocado in half, take out the pit and set aside.
Wash and finely chop the other ingredients.
Lay out the egg roll wraps, distribute the ingredients onto the middle of the egg roll wrap.
Adding a layer of each and then folding it up. One end towards the middle, then the sides, and roll it over the remaining corner (Directions are on store bought packages, if homemade check online for how to videos).
Spread a layer of oil, we prefer avocado oil. It has a higher heat tolerance.
Sprinkle your favorite spice mixture on top.
Oil baking sheet, place egg rolls on baking sheet.
Bake in the oven at 350 for 4-6 minutes, flip egg roll, bake for 2-4 more minutes or until golden brown and crispy!
We enjoy our egg rolls with a sweet ginger chili sauce made by the Ginger People, the sauce compliments the cilantro and really brings about an amazing flavor combination with just the right amount of sweet spice!

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