Crispy crunchy chicken avocado egg rolls are the BEST as a lunch, as a snack, as an appetizer, in short, any time any where!
Egg rolls are my faaavorite! For many reasons… 1. The crispy crunchy outside is addicting. 2. Versatile, stuff-whatever-you-want filling is perfect to make with anything you have on hand. 3. Convenient and comforting food that satisfy everyone any time!
I especially love making the egg rolls when I have leftover roasted chicken. Simply shred the leftover chicken breast, or turkey breast (perfect the day after Thanksgiving!), sweat the shredded cabbage and mix the two together! Easy peasy, right? For pop of color, I added some roasted red pepper and avocado. They lend some great flavors too! Roasted red peppers, hello?!
Since I love cilantro so much, my egg rolls naturally jam packed with it! To top that, I made creamy cilantro dipping sauce. If you want simpler dipping sauce, just plain old soy sauce would be perfect. I actually prefer some low-sodium soy sauce for dipping.
As usual, here are step-by-step photos to show you how I roll my egg rolls. As far as egg roll wraps, you can find it in the refrigerator section at pretty much any supermarket. You can also find super-thin egg roll wraps in the freezer section at Asian supermarkets. They yield crispier egg rolls, but I usually use the regular wraps from my local supermarket. They work just fine.
Just a few tips to prevent greasy egg rolls.
1. When you prepare the filling, make sure it’s cooled and drained before you start making the rolls. This way the hot filling won’t soften the wrap, or you’ll get greasy egg rolls. Since the filling is pre-cooked, we only need to cook the rolls for about 2 minutes total.
2. When rolling the egg rolls, try to make them as tight as you can without any deep pockets on both ends. This will prevent the oil from sipping into the egg rolls.
3. Place the cooked egg rolls vertically in a bowl lined with paper towel. This helps the excess oil soak into the paper towel.
Now, get those egg rolls rolling!
Chicken Avocado Egg Rolls
Ingredients
For egg rolls:
- 4 cups shredded cabbage I used coleslaw mix without dressing
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups shredded cooked chicken
- ¼ cup cilantro chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil optional
- 2 avocados cut into thin slices
- 1 roasted red bell pepper I used the canned one, thinly sliced
- 14 egg roll wraps 6x6inch
- 1 egg beaten
- Vegetable or canola oil for frying
For dipping sauce:
- ¼ cup sour cream
- 3 tablespoons mayo
- ¼ cup cilantro leaves
- 1/8 teaspoon salt
- A few squirts of Sriracha
Instructions
- In a medium skillet, sweat the cabbage with salt and pepper over medium heat until soft, about 5-7 minutes. Drain any excess water and cool slightly.
- In a large bowl mix together cabbage, chicken, cilantro, soy sauce and sesame oil.
- Place the chicken filling, avocado slices and red peppers around the work surface. Put the egg roll wrap on the work surface one at a time. Place a few slices of avocado and red bell pepper in the middle of the wrap top it with heaping 2 tablespoons of chicken filling. Fold the bottom corner over the filling and then fold in two side corners. Smear a little bit of egg wash on top corner and the sides. Now gently, yet tightly roll it. Place the egg rolls on a baking sheet.
- Heat the oil to 350°F (175°C). The oil should be at least ¾ inch deep. Place 4-5 egg rolls at a time and fry until golden brown and fry on other side, about 1.5-2 minutes total. Put the fried egg rolls vertically in the deep bowl lined with paper towel. Serve immediately.
- To make the dipping sauce, mix all the ingredients in a blender. Alternative dipping sauce: low-sodium soy sauce.
Tips & Notes
Nutrition
Hi Shinee, Great post – definitely makes me want to try these beautiful and delicious egg roll! The photos are so nice, too. Thanks for sharing! Blessings, Janet
Thanks so much, Janet!
These look great- and seem easy enough with no crazy directions or ingredients- Have you ever baked them?
Barrie, honestly, I prefer my egg rolls deep fried. The texture of the baked wraps is just not the same (read: not crispy enough) as fried ones are.
I wish I had a plate of these right now! They look completely irresistible.
Thank you! They’re indeed irresistible! 🙂
ohhhh these chicken avacado egg rolls look delish – perfect for a snack, light lunch or a party! Thanks for sharing the recipe with us!
Hi, Kristina & Millie, for stopping by. Totally agree, these are perfect for just about any occasion! 😉
Seriously, these look amazing! Come make me some lunch, will ya? 🙂 Thanks for linking up to Link Party Palooza- hope you have a great weekend!
Thanks, Stephanie!
These look amazing! They remind me of the avocado egg rolls at the Cheesecake Factory which are my favorites! Yum!!! Thank you for the recipe and great step by step instructions!
You’re welcome, Laura! Glad you found the step by step instructions helpful. Thanks for stopping by!
This recipe looks so delicious! I cannot wait to try it for lunch. Happy Thursday, Shinee 🙂
Thanks so much!
Yum! These look so good! I’ve never made egg rolls from scratch but I would love to try!
Oh these are super easy, you should definitely try them, Erica. 🙂
I’ll never forget the first time I had an egg roll… I was in college. Can you believe that? I was so mad that it had taken me this long to try them! This recipe looks divine!
Annie, you and I are the same. I had my first egg roll when I moved to the U.S. about 8 years ago! Thanks for stopping by. 🙂
I am a massive egg roll fan but can’t remember the last time that I devoured some. Thanks for reminding me how delicious they are – I definitely need to make your recipe soon!
Me too, Thalia! I’m a huge egg roll fan! Never can get enough of them 🙂