Best 5 Chicken Avocado Egg Rolls Recipes

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Chicken avocado egg rolls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. The combination of savory chicken, creamy avocado, and fluffy eggs wrapped in a crispy egg roll wrapper creates a unique and flavorful experience that is sure to please everyone. Whether you choose to make them at home or order them from a restaurant, chicken avocado egg rolls are a great way to enjoy a healthy and satisfying meal.

Here are our top 5 tried and tested recipes!

SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP



Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip image

This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this.

Provided by Printessa

Categories     Sauces

Time 24m

Yield 6 Eggrolls, 3 serving(s)

Number Of Ingredients 34

1 chicken breast fillet, cooked and chopped up into fine pieces
2 tablespoons butter
1/16 cup green pepper, finely chopped
2 green onions, sliced
1 garlic clove, minced
1/8 cup red onion, chopped
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/4 cup frozen spinach, thawed and drained
1/2 tablespoon fresh parsley, minced
1 tablespoon fresh cilantro, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon season salt
1/8 teaspoon garlic salt
1 dash cayenne pepper
1 dash white pepper
3/4 cup monterey jack cheese, shredded
6 (7 inch) flour tortillas
1/4 cup avocado, smashed (about half of an avocado)
2 tablespoons tomatoes, deseeded & finely minced
1 tablespoon red onion, finely minced
1/4 cup ranch dressing
1/4 cup sour cream
1/8 teaspoon season salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1/4 teaspoon garlic oil
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
1/4 cup tomatoes, diced
1/8 cup red onion, chopped
1/2 cup iceberg lettuce

Steps:

  • Heat butter in a medium size skillet over medium-high heat.
  • Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
  • Dice the cooked chicken into small cubes and add it to the pan.
  • Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
  • Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
  • Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
  • Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
  • Preheat 4-6 cups of oil to 375 degrees F.
  • Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
  • Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
  • Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
  • It is also a great make ahead idea for quick snacks.
  • Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Nutrition Facts : Calories 699, Fat 40.6, SaturatedFat 16.6, Cholesterol 59.3, Sodium 1128.7, Carbohydrate 65.8, Fiber 7.4, Sugar 5, Protein 19.4

BAKED SOUTHWESTERN CHICKEN EGG ROLLS WITH AVOCADO RANCH DIPPING SAUCE RECIPE - (4.5/5)



Baked Southwestern Chicken Egg Rolls with Avocado Ranch Dipping Sauce Recipe - (4.5/5) image

Provided by á-25138

Number Of Ingredients 22

EGG ROLLS:
2 chicken breasts, shredded
2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 (9 ounce) package spinach, frozen chopped, thawed and drained
2 cups cheddar cheese, shredded (could use Mexican too)
1 (7 ounce) can diced green chiles, drained
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package egg roll or wonton wrappers
AVOCADO RANCH DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons buttermilk
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 green onion, chopped
1/4 teaspoon salt
1 avocado, peeled and pitted

Steps:

  • For egg rolls: Preheat oven to 425 degrees F. Prepare baking sheets with cooking spray. In a large bowl mix together chicken, corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling. Place on baking sheet, not allowing egg rolls to touch. Lightly spray the tops of the egg rolls with cooking spray and bake for 7 minutes. Turn the egg rolls over and bake on the other side for an additional 7 minutes. For avocado ranch: Place all ingredients in a blender and pulse until smooth. Use immediately.

CHICKEN AVOCADO EGG ROLLS



Chicken Avocado Egg Rolls image

Make and share this Chicken Avocado Egg Rolls recipe from Food.com.

Provided by Sandi From CA

Categories     Chicken

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

4 ounces canola oil
1/2 cup finely minced red onion
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup bamboo shoot
2 cups chopped chicken breasts
1/4 cup soy sauce
1 cup julienned napa cabbage
1 cup julienned green cabbage
1/2 cup bean sprouts
1/2 cup shredded carrot
1/4 cup finely minced red bell pepper
1/4 finely chopped celery
4 cups rice bran oil or 4 cups vegetable oil
12 egg roll wraps
2 avocados, sliced into 24 pieces strips
1 cup egg wash

Steps:

  • In a saute pan with high heat add canola oil, and red onions. Saute until translucent then add ginger, garlic, bamboo shoots and chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Let cool, then cover and refrigerate.
  • In medium mixing bowl combine cabbage, bean sprouts, carrots, peppers, celery and chicken mixture.
  • In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add accordingly.
  • To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners in, making a roll a 4 to 5-inch wide. Roll firmly, careful to not tear wrapper, and seal the final end with egg wash.
  • Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, drain on paper towel on angle to allow oil to drain off.

Nutrition Facts : Calories 890.7, Fat 87.6, SaturatedFat 15.8, Cholesterol 2.9, Sodium 527.6, Carbohydrate 24.9, Fiber 3.7, Sugar 1.6, Protein 5.1

CHICKEN AVOCADO EGG ROLLS RECIPE - (4.4/5)



Chicken Avocado Egg Rolls Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 16

2 tablespoons canola oil
1/2 cup red onion, finely minced
1/4 cup red bell peppers, finely minced
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1/4 cup bamboo shoots, sliced
1/4 cup celery, finely chopped
2 cups chicken breast, chopped
1/4 cup soy sauce
1 cup green cabbage, julienned
1/2 cup carrots, shredded
4 cups rice bran oil or canola oil
12 egg roll wrappers
2 avocados, sliced into 24 pieces
1 egg mixed with 1 tablespoon milk
Jarred sweet chili sauce, for dipping

Steps:

  • In a sauté pan heat canola oil over high heat. Sauté red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery and chicken. Cook 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture. In large bowl combine cabbage, carrots and chicken mixture. In medium saucepan, heat rice bran oil to 350°F. Oil needs to be deep enough to keep egg rolls from touching bottom of pan. Add more oil, if needed. To assemble egg rolls, layout egg roll skin with corner facing you. Place approximately 1/12th of mixture on roll and top with 2 pieces of avocado. Fold corner over mixture, and then fold in outside corners making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper. Seal the final edge with egg wash. Dredge egg roll in egg wash. Allow excess to drain off. Submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack. Dip in sweet chili sauce.

CHICKEN AVOCADO EGG ROLLS



Chicken Avocado Egg Rolls image

Provided by Guy Fieri

Categories     appetizer

Time 1h30m

Yield 12 portions

Number Of Ingredients 17

4 ounces canola oil
1/2 cup finely minced red onions
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 bamboo shoots
2 cups chopped chicken breast
1/4 cup soy sauce
1 cup julienned Napa cabbage
1 cup julienned green cabbage
1/2 cup bean sprouts
1/2 cup shredded carrots
1/4 cup finely minced red bell peppers
1/4 finely chopped celery
4 cups rice bran oil
12 egg roll wrappers
2 avocados, sliced into 24 pieces strips
1 cup egg wash

Steps:

  • In a saute pan with high heat add oil, and red onions. Saute until translucent then add ginger, garlic, bamboo shoots and chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Let cool, then cover and refrigerate.
  • In medium mixing bowl combine cabbage, bean sprouts, carrots, peppers, celery and chicken mixture.
  • In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add accordingly.
  • To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners in, making a roll a 4 to 5-inch wide. Roll firmly, careful to not tear wrapper, and seal the final end with egg wash.
  • Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, drain on paper towel on angle to allow oil to drain off.

Tips:

  • Choose ripe avocados for a creamy texture and rich flavor.
  • Use fresh, large eggs for a fluffy filling.
  • Shred the chicken finely for an even distribution throughout the egg rolls.
  • Season the chicken and vegetables generously for a flavorful filling.
  • Use wonton wrappers that are not too thick or too thin, to ensure a crispy and well-structured egg roll.
  • Fold the egg rolls tightly to prevent any leakage during frying.
  • Fry the egg rolls in hot oil until they are golden brown and crispy.
  • Serve the egg rolls hot with your favorite dipping sauce.

Conclusion:

The chicken avocado egg rolls are a delicious and versatile appetizer or main course that can be enjoyed by people of all ages. With their crispy wonton wrappers, flavorful filling, and creamy avocado sauce, these egg rolls are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy recipe that's both delicious and satisfying, give these chicken avocado egg rolls a try!

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