4 Serves
30 Mins
In a mixing bowl, gently combine the diced avocado, chopped sun-dried tomatoes, cilantro, and a pinch of salt and pepper.
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Vitamin K
89 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
205 µg / 400 µgCalcium
154 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
188 mg / 420 mgPhosphorus
394 mg / 1,250 mgPotassium
3037 mg / 4,700 mgSodium
1089 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
16 g / 28 gSugar
24 g / 50 gSaturated Fat
3 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
93 gAlcohol
0 g
Place a portion of the filling onto the center of each egg roll wrapper, fold the edges, and seal with a small amount of water.
Heat the avocado oil in a frying pan over medium-high heat until shimmering.
Carefully place the egg rolls into the hot oil and fry until golden brown on all sides, then remove using tongs and drain on paper towels.
11
g12
g6
g
