1. Preheat 3-quart air fryer to 400° for 5 minutes. In large bowl, toss avocados, corn, onion, tomatoes, cilantro and 1 teaspoon seasoning. Makes about 2½ cups
2. Place wrappers on work surface with 1 corner of each facing you; place heaping ¼ cup avocado mixture in center of each wrapper. Brush edges of wrappers with water; fold bottom corner over filling, roll up tightly twice, fold in sides and roll up tightly. Spray egg rolls with cooking spray.
3. In 2 batches, air fry egg rolls 8 minutes or until golden brown and crisp, turning once.
4. In small bowl, whisk yogurt, lime juice and remaining 2 teaspoons seasoning. Makes about ½ cup.
5. Serve egg rolls with yogurt mixture for dipping.
- 8 g Total fat
- 1 g Saturated fat
- 1 mg Cholesterol
- 129 mg Sodium
- 23 g Carbohydrates
- 4 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 6 g Protein
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Nutritional Information
- 8 g Total fat
- 1 g Saturated fat
- 1 mg Cholesterol
- 129 mg Sodium
- 23 g Carbohydrates
- 4 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 6 g Protein
Directions
1. Preheat 3-quart air fryer to 400° for 5 minutes. In large bowl, toss avocados, corn, onion, tomatoes, cilantro and 1 teaspoon seasoning. Makes about 2½ cups
2. Place wrappers on work surface with 1 corner of each facing you; place heaping ¼ cup avocado mixture in center of each wrapper. Brush edges of wrappers with water; fold bottom corner over filling, roll up tightly twice, fold in sides and roll up tightly. Spray egg rolls with cooking spray.
3. In 2 batches, air fry egg rolls 8 minutes or until golden brown and crisp, turning once.
4. In small bowl, whisk yogurt, lime juice and remaining 2 teaspoons seasoning. Makes about ½ cup.
5. Serve egg rolls with yogurt mixture for dipping.