Avocado Cannelloni


White Bean Aioli

  • White bean aioli
  • 1x 400g tin white beans drained and washed
  • 4 tbsp extra virgin olive oil
  • 4 tbsp soy milk
  • Salt and pepper


  • 1 cup diced and roasted Parsnips
  • 1 cup diced roma tomatoes
  • ½ cup frozen peas, defrosted
  • ½ cup shredded red cabbage
  • 1 tbsp grated ginger
  • Salt and pepper


  • 1.5 large ripe, unbruised avocadoes
  • Juice of ½ lemon
  • Edible rice paper (also known as wafer paper and available from cake decorating shops)


White Bean Aioli

Blend white beans, olive oil, almond milk until it has a smooth creamy consistency. Season to taste and set aside.


Gently toss together all ingredients and season to taste. Add half of the aioli and toss to combine.

To Serve

  1. Cut avocados in half. Scoop half an avocado out of its skin using a large metal spoon to get a smooth edge. Slice avocado lengthways into thin, even slices.
  2. Lay the avocado slices side by side along the length of a sheet of edible rice paper, leaving a 1cm space on each end. Drizzle with some of the lemon juice to prevent browning, and season with salt and pepper.
  3. Take 1/6 of the filling and spoon out along the middle of the avocado. Tightly roll the avocado around the filling to create an avocado covered cylinder.
  4. Cut the avocado cannelloni in half and place in the centre of the plate. Drizzle with some of the remaining aioli

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