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Chicken Avocado Egg Rolls

Servings: 14 egg rolls
Author: Shinee
Crispy crunchy chicken avocado egg rolls are the BEST as a lunch, as a snack, as an appetizer, any time anywhere!
Print Recipe


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


  • 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.


For step-by-step photos and additional notes, read the post above.