Summer Egg Rolls

Here’s a delicious and satisfying way to enjoy Chinese egg rolls without the guilt.

Summer Egg rolls with avacado and mango

SUMMER EGG ROLLS

Egg Roll wraps (7-8)

1 mango, sliced very thin

1 avocado, sliced very thin

1 cup chopped cilantro

Asian noodles, cooked, drained, and cooled (optional)

oil for frying

1.  Lay out all your ingredients in an assembly line.  Fill each egg roll wrap with noodles (if desired), cilantro, and 3-4 slices of mango and avocado.  Roll up tightly and dab the end with water to keep it together.  Set aside.  Repeat until completed.

2.  Heat the oil in a wok or skillet over medium heat for about 2 minutes.  Add the egg rolls 2 or three at a time, watching constantly because the wraps cook extremely fast and are easy to burn.  Flip once and cook on other side.  Remove and let drain.

3.  Sprinkle your rolls with salt and serve with spicy peanut sauce or just eat as is!

Thinly sliced ingredients

Ready for frying!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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