Egg & Avocado Salad Rolls

Ingredients

1 cup / 250 g

Egg Creations Fat Free Original, well shaken and divided

12

rice paper wrappers, 9-inch (23 cm) in diameter

1/2 cup / 125 ml

fresh mint, basil or coriander leaves

2 cup / 500 ml

tightly packed shredded leafy green lettuce

1

English cucumber, 3-inch (8 cm) pieces cut into matchsticks ,

1

each red pepper and avocado, thinly sliced

Sweet Thai chili sauce (optional)

Directions

1. Spray a medium, nonstick skillet with cooking spray; set over medium heat. Pour in half the eggs. Cook, stirring with a rubber spatula, for 30 seconds; swirl the pan to distribute eggs evenly. Cook, covered for 1 minute or until set. Loosen the edges and transfer the omelet to a plate. Repeat. Cool the omelets completely; roll up into a tight log and slice thinly into strips.

2. Immerse a rice paper wrapper in hot water for 20 seconds or until pliable. Carefully remove from water and lay out on a clean, damp kitchen towel. Arrange 2 to 3 mint leaves along the bottom third of the wrapper leaving a small border. Top with lettuce, cucumber, red pepper, avocado and strips of egg.

3. Fold the bottom of the wrapper snuggly over the filling; fold in sides and continue to roll tightly, until securely closed. Repeat with remaining wrappers and filling ingredients. Slice rolls on an angle and serve with sweet Thai chili sauce (if using).

Tips

1. For a great, homemade dipping sauce, whisk 2 tbsp (30 mL) each canola oil, rice vinegar, lime juice and honey with 1 tsp (5 mL) each minced ginger and lime zest. Stir in 1/4 tsp (1 mL) each hot pepper flakes, salt and pepper.

2. Rolls can be prepared up to 1 day ahead, covered with a damp paper towel and wrapped with plastic wrap. Reserve in the refrigerator.

3. Rice paper wrappers can be found in the Asian section of most supermarkets.

Gluten Free

1. Check ingredient lists for rice paper wrappers and chili sauce to make sure they are gluten-free. Grease skillet with vegetable oil or a gluten-free cooking spray.