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If you’ve ever had the Avocado Club Egg Rolls at California Pizza Kitchen then I don’t need to tell you how yummy they are.  We don’t go often but when we do we always order some of these tasty egg rolls to share.  I came across a copycat recipe some years ago, don’t remember where I got it, but it seemed to have all the right ingredients.   When I mentioned making egg rolls my guys all asked for the avocado egg rolls so I decided to give it a try.  I was amazed at how closely they tasted to the egg rolls they serve at CPK.  They were a big hit and I’m sure it won’t be long before they start requesting them again.  Egg Rolls can seem like a challenge, but they are really easy to make.  Once you get into a rhythm it’s easy!



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I seasoned 4 boneless skinless chicken thighs to bake at 425 degrees for 25 – 30 minutes.  In the meantime I fried 6 slices of bacon and started prepping the rest of the ingredients.


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Once the chicken has cooked and cool enough to work with, cut into small pieces.  You don’t want big chunks in your egg rolls.


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In a large mixing bowl add your chopped chicken and bacon bits.


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Add a finely chopped Roma tomato, 1 1/2 avocados diced, and 1/4 cup roughly chopped cilantro.


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And last but not least 1 cup of grated Monterey Jack cheese.


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Gently mix it all together.


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Time to make the egg rolls.  Brush some egg wash around the edges and spoon a big helping of avocado mix.


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Begin rolling from the bottom to enclose the filling.


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Fold the sides inward.


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Continue rolling and seal.


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Continue with the rest until you’ve used all the mix.  I had enough mix to make 15 egg rolls.


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Heat about 1/2 cup vegetable oil or enough to coat the bottom of a non stick pan.  When the oil is good and hot, place 3 – 4 egg rolls in the pan and fry the bottom side.  Takes about 2 minutes, then flip over to cook the other side.


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Using tongs, turn them up on their sides.  It’ll only take a minute more to fry the edges.  Set them to drain on a paper towel lined plate and continue on with the next batch.  If needed add a little more vegetable oil to the pan before adding the next batch.


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A little Chipotle Ranch dressing to dip them in.


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Avocado Club Egg Rolls

15 – 16 Egg Roll Wrappers
4 Boneless Skinless Chicken Thighs
Creole or Southwest Seasoning (for chicken)
1 large Roma Tomato, chopped fine
6 slices Bacon, cut into small bits
1 cup Monterey Jack Cheese, grated
1 1/2 Avocados, peeled, seeded and chopped fine
1/4 cup Cilantro, roughly chopped
1 large Egg
2 tablespoons Water
1/2 – 1 cup Vegetable Oil
1 cup Ranch Dressing
1 tablespoon Chipotle Tabasco Sauce

Sprinkle seasoning on both sides of the chicken, drizzle with olive oil and bake at 425 degrees for 25 – 30 minutes.  Set aside to cool.  Fry bacon bits over medium high heat until crisp.  Drain on paper towel.

Cut the chicken into small bites.  In a medium bowl combine chicken pieces, bacon bits, chopped tomato, avocado, cilantro and grated cheese.

Beat the egg and water to make an egg wash.  Place an egg roll wrapper on a flat dry surface with one corner toward you like a diamond shape.  Brush egg wash around the 4 edges of the wrapper.  Spoon a big helping of the filling in the center of the wrapper and begin rolling the corner upward.   Wrap around the filling, fold in the side corners to seal the edges and continue rolling to seal the top edge.

Pour 1/2 cup of vegetable oil in a non-stick pan.  Heat oil and pan fry egg rolls on all sides turning every 1 – 2 minutes until the egg rolls are browned and crisp on all sides.  Drain on paper towels.  If needed, add additional oil to the pan and continue frying the next batch.

Mix 1 cup of ranch dressing with 1 tablespoon Chipotle Tabasco Sauce.

Cut egg rolls in half diagonally and dip in Chipotle Ranch Dressing.

Makes 15 – 16 egg rolls