Dice the egg and whites together in a bowl.

Add the avocado and mash together.

Season with salt, pepper and lemon juice.

Mix in the red onion and set aside.

In a shallow bowl pour in warm water and place one rice wrapper in to soften for about a minute.

Lay a clean towel on a cutting board and place rice wrapper on towel.

Place mint leaves in the middle of the rice wrapper.

Place a few slices of peppers onto mint leaves.

Scoop half the egg avocado mixture onto the peppers and roll up each side.

Set aside and continue with the second rice wrapper.

Keep refrigerated until ready to serve.