Breakfast Egg Rolls with Avocado Salsa

These breakfast egg rolls are a quick and easy way to start your day. They're made with almond flour and tapioca flour, which makes them gluten-free and grain-free. The egg rolls are filled with a creamy avocado salsa, which is made with avocado, red onion, cilantro, and lime juice. The egg rolls are cooked in an air fryer, which makes them crispy on the outside and fluffy on the inside.

I first came up with this recipe when I was looking for a quick and easy way to make breakfast. I had some leftover almond flour and tapioca flour in my pantry, and I thought I'd try making egg rolls with them. The egg rolls turned out so well that I've been making them ever since. I've also experimented with different fillings, but the avocado salsa is my favorite. It's creamy, flavorful, and adds a nice pop of color to the egg rolls.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 4 large eggs
• 1/4 cup almond flour
• 1/4 cup tapioca flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon coconut oil, melted
• 1 avocado, peeled and pitted
• 1/4 cup red onion, chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice

Instructions

1. Preheat your air fryer to 375 degrees F (190 degrees C).
2. In a large bowl, whisk together the eggs, almond flour, tapioca flour, baking powder, and salt.
3. Stir in the melted coconut oil.
4. Pour the batter into the preheated air fryer and cook for 5-7 minutes, or until golden brown.
5. While the egg rolls are cooking, make the avocado salsa. Simply mash the avocado with a fork and stir in the red onion, cilantro, and lime juice.
6. Serve the egg rolls with the avocado salsa.

Why It Works

• The almond flour and tapioca flour make the egg rolls gluten-free and grain-free.
• The egg rolls are cooked in an air fryer, which makes them crispy on the outside and fluffy on the inside.
• The avocado salsa is creamy, flavorful, and adds a nice pop of color to the egg rolls.