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.
Ingredients
Filling
- 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
Spring Rolls
- 12 large eggroll wraps, 5-6 inch size
- 1 lb Smithfield Hometown Original bacon
Instructions
- 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!
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