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Bacon Wrapped Spring Rolls
Bacon Wrapped Spring Rolls – filled with avocado, eggs, red onion, jalapeno, salt and pepper and wrapped in bacon, then baked until crispy. Easy to make for breakfast or brunch and great as a grab-and-go option for busy weekday mornings. Video recipe. AD
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 servings
- 2 medium avocados peeled and seeded
- 2 eggs hard-boiled or scrambled, chopped
- 1 tbsp red onion chopped fine
- 1 tsp lime juice
- salt and pepper to taste
- 12 large eggroll wraps 5-6 inch size
- 1 lb Smithfield Hometown Original bacon
Preheat oven to 400°F.
Line a baking sheet with parchment or a nonstick baking mat, or take out a broiler pan and set aside.
In a medium bowl, mash the avocados and sprinkle in some lime juice. (If setting aside for more than half an hour, add the avocado pits to prevent browning.)
Roughly chop the eggs and mix into the avocados along with red onion, salt and pepper.
Place a spring roll wrapper on a work surface.
Spoon a tablespoon or so of avocado filling onto one corner, and wrap it up into a package following the video. Dab water onto the tip to seal, and place on prepared pan.
Repeat the previous step for the remaining 11 wrappers.
Wrap each spring roll with one slice of bacon, starting from one end and ending on the other.
Bake for 20 minutes in the upper half of your oven, turning after 10 minutes if your oven is not convection. (You may wish to broil for 2-3 minutes at the end for additional browning.)
Remove from the oven and place on a paper towel lined plate. Serve and enjoy!
Calories: 274kcal | Carbohydrates: 9g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 703mg | Potassium: 175mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1.1mg