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Baked Avocado and Egg Rolls

4.5/5 (2)
Baked Avocado and Egg Rolls
  • 10 Servings
  • mins Prep Time
  • mins Total Time
  • 500 Cal/Serving

Nutritional Facts

Cal./Serving 500
Total Fat
Saturated Fat
Trans Fat
Dietary Fiber


Egg rolls:

24 Nasoya® Egg Roll Wraps
2 large avocados, chopped into bite-size pieces
4 tbsp chopped sun-dried tomatoes
1/4 cup feta cheese
1/2 tbsp of very finely diced garlic
2 tbsp red onion, finely chopped
Pinch of salt and pepper
Small bowl with water for sealing

Dipping sauce:

1 small ripe peeled avocado
1/4 cup low-fat buttermilk
2 tbsp plain yogurt
2 tbsp fresh lime juice
1 tbsp cilantro
1 tsp minced garlic
Pinch of salt and pepper
Hot sauce (optional)


  1. In a large mixing bowl, lightly stir together the chopped avocado, sun-dried tomatoes, feta, garlic, red onion, salt, and pepper, taking care to not mash the avocado pieces too much.
  2. Preheat the oven to 450°F and line a large baking sheet with parchment paper.
  3. Working one wrap at a time, place 1 tablespoon of filling in the top third of the egg roll wrap. Brush the edges with water and roll like a burrito. Seal with more water. Place on a baking sheet and repeat until all of the filling has been used.
  4. Bake for 10 to 12 minutes, or until the tops are lightly browned.
  5. For dipping sauce: Place all ingredients into a food processor and process until smooth. Season with additional salt, pepper, and hot sauce if desired.

Nasoya products used in this recipe:

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