Veggie Egg Roll Wraps with Toasted Baguette

Pretty food tastes better. This veggie medley filled egg roll wrappers was quick and easy!

Here is what I made:

1/2 yellow onion diced

6 baby portabella mushrooms sliced

1 celery stalk diced

1 tsp garlic diced

1 tbsp avocado oil

3/4 cup frozen sweet peas

dash of cayenne pepper

1/2 tsp turmeric powder

salt and pepper to taste

1- 4oz goat cheese log

1 avocado

8 egg roll wraps

olive oil  spray

bagutte sliced thin

ricotta cheese

tomatoes and or radishes sliced

truffle mustard optional

to do:

turn oven on to 400 degrees

sautee oil with onions until translucent. Add other veggies and spices until cooked stirring often. Reduce heat to low and add the goat cheese until mixed in and take off heat.

Lay out the 8 egg roll wrappers. Slice avocado into strips and put one in each wrapper. Add a few tablespoons of the filling and fold the wrappers up  tightly and seal with a tiny bit of water. Lay them on a parchment paper lined bake sheet and spray lightly with olive oil. Bakefor 15 minutes or until golden brown flipping once in between.

For the baguette slices I topped them with ricotta cheese and toasted them for about 10 minutes. I then topped them with radishes and a little truffle mustard or tomatoes and smashed avocado Himalayan sea salt and fresh black pepper.


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