4 oz (1/2 package) fat-free cream cheese, softened
2 Tbsp sun-dried tomatoes in oil, drained and chopped roughly
¼ cup red onion, minced
1 clove garlic, minced
1 Tbsp pine nuts, chopped
2 Tbsp cilantro, chopped
Pinch of red pepper flakes
Salt & pepper to taste
9 egg roll wrappers
Cooking spray
Instructions
Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
Place diced avocados in a medium bowl. Gently stir in lime juice.
Stir in cream cheese, sun-dried tomatoes, onion, garlic, pine nuts, cilantro, red pepper, and salt and pepper until thoroughly combined.
Lay an egg roll wrapper on a work surface. Place 2-3 tablespoons of the avocado mixture down the middle of the wrapper. Fold one point of the wrapper over the mixture and roll once. Fold in the two sides and roll the egg roll shut. Use a bit of water to fold in and seal the remaining tip. Place on baking sheet and repeat with remaining wrappers and filling.
Spray tops of the egg rolls lightly with cooking spray. Bake for 10 minutes. Turn each egg roll and spray the other sides lightly with cooking spray. Return to oven and bake for another 10 minutes, until browned and hot.
Serve with dipping sauce of choice.
Recipe by Baked In at https://www.baked-in.com/2013/04/26/baked-avocado-egg-rolls/