Egg and Avocado Salad Rolls
March was nutrition month which is a great reminder for all to eat better and make healthier choices. Once I started having children I made a choice to feed my family healthy foods but nearing 40, a healthier lifestyle is more in the forefront. I’m reminded that making better choices is important for family and I try to whip up new recipes that are vitamin and mineral packed but delicious too, like these Egg and Avocado Salad Rolls from Burnbrae Farms recipe nest.
I’ve only made spring rolls a couple times. I think the assumption is that they are time consuming but they really are no more time consuming than soft taco’s; the ingredient buffet is similar in construction and fun to take part in for the whole family.
The original recipe called for lettuce but I wanted a crunchy texture to these salad rolls. Ingredients are interchangeable depending on your preference; my family members each have their own preference so I make sure to have several ingredients sliced for everyone to construct their own version of egg salad rolls.
Egg is an important ingredient in any meal and as you likely know, eggs are an excellent source of folate and vitamin C, A and B12 which is why cooking them for my family is on the top of my weekly menu. Burnbrae Farms Egg Creations can be found in my fridge at all times for convenience, Egg Creations bring 4 great flavours (Original, Cheese and Chives, Garden Vegetable and Southwestern) to my meals without the added fuss, perfect for busy nights on the go with the kids sports.
What are some of your favourite recipes you could replace some ingredients with Burnbrae Farms Egg Creations to boost the health factor and cut your time? One of our favourites is egg burritos. Pair these Egg and Avocado Salad Rolls with your favourite dipping sauce for a accent to the blast of flavour.
If you’re looking for a new recipe to try, these Egg and Avocado Salad Rolls received 5 stars from my family or you can head over to Burnbrae Farms recipe nest for other tasty egg recipes.
- 1 cup well shaken liquid eggs, about half a carton or 4 large eggs beaten
- 12 rice paper wrappers*, 9-inch (23 cm) in diameter
- 1 cup coleslaw mix
- ¾ cup sliced mushrooms
- 1 3-inch (8 cm) piece, English cucumber, cut into matchsticks
- 1 each red pepper and avocado, thinly sliced
- Sweet Thai chili sauce* (optional)
- Spray a medium, nonstick skillet with cooking spray*; set over medium heat. Pour in half the eggs. Cook, stirring with a rubber spatula, for 30 seconds; swirl the pan to distribute eggs evenly. Cook, covered for 1 minute or until set. Loosen the edges and transfer the omelet to a plate. Repeat. Cool the omelet completely; roll up into a tight log and slice thinly into strips.
- Immerse a rice paper wrapper in hot water for 20 seconds or until pliable. Carefully remove from water and lay out on a clean, damp kitchen towel. Arrange sliced cucumber, red pepper, avocado, mushrooms, coleslaw and strips of egg on each rice paper wrapper, not too full or they will not roll well.
- Fold the bottom of the wrapper snuggly over the filling; fold in sides and continue to roll tightly, until securely closed. Repeat with remaining wrappers and filling ingredients.
- Slice rolls on an angle and serve with sweet Thai chili sauce, or other desired dipping sauce.
• Rolls can be prepared up to 1 day ahead, covered with a damp paper towel and wrapped with plastic wrap. Reserve in the refrigerator.
• Rice paper wrappers can be found in the Asian section of most supermarkets.
* For gluten-free: Check ingredient lists for rice paper wrappers and chili sauce to make sure they are gluten-free. Grease skillet with vegetable oil or a gluten-free cooking spray.
Disclosure: This is a sponsored post. I am a Brand Ambassador for Burnbrae Farms however opinions are 100% my own.