- 1/3 cup Pancetta, cut into smaller cubes
- 2 Large eggs
- 2 tablespoon milk
- Pinch of black pepper
- 8 slices avocado (1/4” thick)
- 8 slices of brie (1”x 2 1/2”)
- 6–8 Egg roll wrappers
- Cooking Spray
Creamy Dipping Sauce
- 1/2 cup Lite Sour Cream
- 1 teaspoon Sriracha Hot Chili Sauce
- 1 tablespoon minced chives
- Pinch of sweet paprika
- Preheat oven to 375F. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
- In a medium skillet over medium heat, add in the pancetta and cook until just crispy, ~5-7 minutes. While the pancetta is cooking break the eggs into a bowl, add the milk and pepper. Using a whisk or fork, whip up the eggs until frothy.
- When the pancetta is starting to crisp up, add in the egg mixture and using a rubber tipped spatula, scramble the eggs. Cook for 2-3 minutes until the eggs are set. Remove the eggs from the pan and set aside.
- Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them. Lay down a slice of avocado not quite in the middle of the wrapper. Next top with a slice of brie and then a scoop of the egg mixture (about 1-2 tablespoon). Begin rolling by taking the bottom and ‘tucking’ under the mixture. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end. Set aside and repeat for the remaining wrappers. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
- Bake for 8 minutes, flip, spray again and bake for another 5-8 minutes until golden brown and crispy. I sometimes will broil them for a minute to get that extra crunch.
- To make the dipping sauce simply combine all ingredients in a bowl.