Avocado Club Egg Rolls

I went to California Pizza Kitchen one night and I got these as an appetizer. So naturally, I had to figure out how to make it so I can have more. Definitely not as good as CPK but close enough without breaking the bank!

This is definitely not an easy one. It was a lot of time and prep before you can enjoy these babies, but trust me, so worth it. The recipe below has how to make ranchito sauce, however, I dipped them in regular ranch and honey mustard. YUM!

The recipe says this yields 8 egg rolls, but I definitely made way more than that.


  • Egg roll wrappers
  • 1 grilled chicken, breast diced
  • 2 large roma tomatoes, seeded and diced
  • 1cup cooked bacon, chopped
  • 2cup monterey jack cheese, grated
  • 2 medium Hass avocados, ripe peeled pitted and sliced
  • 2 large eggs
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • 2 -3 cups olive oil


  1. Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (faced as a diamond, not a square).
  2. Distribute the chicken, tomatoes, bacon and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.
  3. Lightly stir the eggs in a small bowl. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.
  4. Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.
  5. Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper and place the finished egg rolls in the dish, making sure they do not touch one another. If you’re going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
  6. Heat the oil to 375 degrees in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs and fry for another 1 to 1 1/2 minute, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels.

Recipe Inspiration: http://www.food.com/recipe/avocado-club-egg-rolls-486822


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