Irresistibly Crispy Chicken Avocado Egg Rolls: Your Ultimate Snack & Appetizer!
Prepare to fall in love with these crispy, crunchy chicken avocado egg rolls! Whether you’re looking for a quick lunch, a satisfying snack, or an impressive appetizer for your next gathering, these delightful rolls are the answer. They’re incredibly versatile, utterly delicious, and sure to become a new favorite in your kitchen rotation.
Why You’ll Love These Homemade Egg Rolls
There are countless reasons why homemade egg rolls, especially these chicken avocado ones, deserve a spot in your recipe book. Here are just a few compelling points that make them truly special:
- Unbeatable Crispiness: The exterior of these egg rolls fries up to a perfect golden crunch, creating an addictive texture that makes every bite an experience. It’s the contrast of the crispy wrapper with the tender filling that keeps you coming back for more.
- Endless Versatility: Egg rolls are the ultimate canvas for creativity! While our chicken and avocado filling is outstanding, the concept allows you to stuff them with almost anything you have on hand. Leftover turkey? Veggies nearing their prime? Transform them into a flavorful new meal!
- Convenient & Comforting: These rolls offer both convenience and comfort in one delicious package. They’re easy to prepare, handle, and eat, making them ideal for busy weeknights, casual parties, or simply a cozy night in. They satisfy cravings for something savory, warm, and utterly delightful any time of day.
- Flavorful and Fresh: Beyond the crunch, the filling itself is a symphony of tastes. Succulent shredded chicken, creamy avocado, sweet roasted red peppers, and a generous hint of fresh cilantro create a vibrant, balanced flavor profile that appeals to a wide range of palates.
Crafting the Perfect Filling: A Symphony of Flavors
What truly sets these egg rolls apart is their incredible filling. It’s a harmonious blend of textures and tastes, designed to be both satisfying and fresh. The beauty of this recipe often begins with convenience, utilizing ingredients that are either readily available or perfect for transforming leftovers.
I find myself reaching for this recipe most often when I have leftover roasted chicken. Instead of letting that delicious poultry go to waste, simply shred the cooked chicken breast—or even turkey breast, which makes these a fantastic day-after-Thanksgiving treat! The shredded chicken forms the hearty base of our filling, providing a lean protein that absorbs flavors beautifully.
To complement the chicken, we introduce shredded cabbage. This isn’t just any cabbage; we gently “sweat” it over medium heat with a touch of salt and pepper. This crucial step softens the cabbage, mellowing its sometimes-bitter notes and reducing its water content, which is key to preventing soggy, greasy egg rolls. Once cooled and drained, the cabbage adds a subtle sweetness and a tender crispness that contrasts wonderfully with the chicken.
For a vibrant pop of color and an additional layer of flavor, I incorporate roasted red peppers. Whether you roast them yourself or opt for the convenient canned variety, their smoky sweetness is absolutely delightful. And then there’s the avocado – creamy, rich, and utterly luxurious, it brings a refreshing smoothness to the filling, balancing the savory chicken and crisp cabbage. The inclusion of avocado makes these egg rolls feel a bit gourmet, adding healthy fats and a unique texture.
As a huge fan of cilantro, my egg rolls are always generously packed with this fragrant herb. Its bright, citrusy notes elevate all the other ingredients, adding an undeniable freshness. If you share my passion for cilantro, you’ll adore not only the filling but also the accompanying creamy cilantro dipping sauce. For those who prefer a simpler dip, a classic low-sodium soy sauce is always a perfect pairing, offering a salty umami kick without overpowering the delicate flavors of the egg rolls.
The Secret to Non-Greasy, Golden Egg Rolls
Achieving perfectly crispy, non-greasy egg rolls is an art, but it’s one that’s easily mastered with a few key techniques. Nobody wants a soggy, oil-laden egg roll! Follow these crucial tips to ensure your homemade creations are golden brown, crunchy, and absolutely delicious:
- Cool and Drain Your Filling: This is arguably the most critical step. After sweating the cabbage, make absolutely sure to drain any excess water thoroughly. Then, allow the entire filling mixture (cabbage, chicken, etc.) to cool completely before you begin rolling. Hot or warm filling can soften the delicate egg roll wrappers prematurely, leading to tears and allowing oil to seep in during frying. Since our filling is already cooked, we only need to fry the rolls for about 1.5-2 minutes total to achieve that perfect golden crisp.
- Roll Them Tightly and Seal Properly: When you’re rolling your egg rolls, aim for tightness. A loosely rolled egg roll will create pockets where oil can collect. Ensure there are no deep pockets on either end. The tighter the roll, the less chance of oil penetration. Use a beaten egg wash (a single beaten egg) on the edges of the wrapper to create a strong seal, especially on the top corner and sides, preventing the filling from escaping and the roll from unfolding during frying.
- Maintain Optimal Oil Temperature: Heat your frying oil (vegetable or canola work best) to precisely 350°F (175°C). If the oil isn’t hot enough, the egg rolls will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside while the wrapper inside might not cook properly, or the filling could become overly hot. A deep-fry thermometer is your best friend here. Ensure the oil is at least ¾ inch deep to allow for even frying.
- Don’t Overcrowd the Pan: Fry only 4-5 egg rolls at a time, depending on the size of your skillet. Overcrowding will drop the oil temperature significantly, leading to greasy results. Give each egg roll space to cook evenly and crisp up beautifully.
- Proper Post-Frying Drainage: Once fried to a perfect golden brown, immediately transfer the egg rolls from the oil. The best way to drain excess oil is to place the cooked egg rolls vertically in a deep bowl lined generously with paper towels. Standing them upright allows gravity to pull any residual oil down and into the absorbent paper towels, ensuring maximum crispiness.
By following these simple yet effective tips, you’ll be making restaurant-quality egg rolls right in your own kitchen!
Rolling Them Right: A Step-by-Step Guide
Don’t be intimidated by the rolling process; it’s simpler than you think! Egg roll wraps are readily available in the refrigerated section of most supermarkets. For an extra-thin and super-crispy result, look for specialty egg roll or spring roll wrappers in the freezer section of Asian supermarkets. Either option works beautifully, but the regular wraps from your local store are perfectly fine.
Here’s how to master the technique, ensuring your egg rolls are perfectly sealed and ready for frying:
- Lay an egg roll wrapper on a clean, dry work surface with one corner pointing towards you, forming a diamond shape.
- Place a few thin slices of avocado and roasted red pepper in the lower middle section of the wrapper, just above the bottom corner.
- Top the avocado and pepper with a generous heaping of 2 tablespoons of the cooled chicken filling. Shape it into a small log.
- Fold the bottom corner of the wrapper tightly over the filling, tucking it in snugly.
- Next, fold in the two side corners, creating a neat envelope around the filling.
- Dab a little bit of the beaten egg wash onto the exposed top corner and along the remaining edges of the wrapper. This acts as a ‘glue’ to seal the roll.
- Finally, gently yet tightly roll the egg roll upwards towards the top corner. Ensure it’s compact and sealed on all sides.
- Place the finished egg roll seam-side down on a baking sheet while you continue with the remaining wrappers.
Once you get the hang of it, you’ll be rolling these delicious treats like a pro! Now, let’s get to the full recipe details!
Chicken Avocado Egg Rolls
Shinee Davaakhuu
12
8
20
14 egg rolls
Comment
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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 (rotisserie chicken or leftover roasted chicken works great)
- ¼ cup chopped fresh cilantro
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 teaspoon sesame oil (optional, but adds a lovely nutty aroma)
- 2 medium avocados, cut into thin slices
- 1 roasted red bell pepper (canned, thinly sliced, or homemade)
- 14 egg roll wraps (approximately 6×6 inches)
- 1 large egg, beaten (for egg wash)
- Vegetable or canola oil, for frying (enough to be ¾ inch deep in your skillet)
For Creamy Cilantro Dipping Sauce:
- ¼ cup sour cream
- 3 tablespoons mayonnaise
- ¼ cup fresh cilantro leaves
- ⅛ teaspoon salt
- A few squirts of Sriracha (adjust to your spice preference)
Instructions
- Prepare the Cabbage: In a medium skillet, ‘sweat’ the shredded cabbage with ½ teaspoon salt and ½ teaspoon black pepper over medium heat. Cook until the cabbage is tender and softened, about 5-7 minutes. Immediately drain any excess water from the cabbage and allow it to cool completely. This is crucial for preventing greasy egg rolls.
- Assemble the Filling: In a large mixing bowl, combine the cooled cabbage, shredded cooked chicken, chopped fresh cilantro, soy sauce, and optional sesame oil. Mix gently until all ingredients are well combined. Taste and adjust seasoning if necessary.
- Set Up Rolling Station: Arrange your cooled chicken filling, thin avocado slices, and thinly sliced roasted red peppers around your work surface. Have your egg roll wraps and the beaten egg wash ready.
- Roll the Egg Rolls: Place one egg roll wrap on your work surface in a diamond shape (a corner pointing towards you). Lay a few slices of avocado and roasted red bell pepper in the middle of the wrap, then top with a heaping 2 tablespoons of the chicken filling mixture. Fold the bottom corner of the wrap over the filling, then fold in the two side corners. Smear a little bit of the beaten egg wash on the exposed top corner and the sides. Gently, yet tightly, roll the egg roll upwards towards the top corner, ensuring a snug seal. Place the finished egg rolls seam-side down on a baking sheet. Repeat with the remaining wraps and filling.
- Fry the Egg Rolls: Heat vegetable or canola oil in a deep skillet or pot to 350°F (175°C). Ensure the oil is at least ¾ inch deep. Carefully place 4-5 egg rolls into the hot oil at a time, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 1.5-2 minutes total, flipping once to ensure even browning.
- Drain & Serve: Using tongs, remove the fried egg rolls from the oil and immediately place them vertically in a deep bowl lined with paper towels. This helps to drain any excess oil, ensuring maximum crispiness. Serve the crispy chicken avocado egg rolls immediately with your preferred dipping sauce.
- Make the Dipping Sauce: For the creamy cilantro dipping sauce, simply combine all dipping sauce ingredients (sour cream, mayo, cilantro leaves, salt, and Sriracha) in a blender or food processor. Blend until smooth and creamy. If you prefer a simpler option, serve with low-sodium soy sauce.
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Tips & Notes
Nutrition
160kcal
12g
8g
9g
1g
406mg
Appetizer, Main Course, Snack
American
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Serving Suggestions for Your Delicious Egg Rolls
These chicken avocado egg rolls are incredibly versatile and can be enjoyed in many ways. While they are a fantastic standalone snack or appetizer, consider these ideas to elevate your dining experience:
- As a Main Course: Pair a larger serving of these egg rolls with a fresh, crisp side salad tossed in a light vinaigrette for a complete and satisfying meal.
- Party Platter Essential: Arrange them beautifully on a platter with small bowls of the creamy cilantro dipping sauce and perhaps a sweet chili sauce for variety. They’re always a crowd-pleaser!
- Lunchbox Hero: Pack cooled egg rolls for a delicious and exciting lunch. They’re great warm or at room temperature.
- Flavor Pairings: Beyond the suggested dipping sauces, try a sriracha-mayo, a sweet and sour sauce, or even a simple squeeze of lime juice for an extra zing.
Storage and Reheating Tips
If you happen to have any leftover egg rolls (a rare occurrence, we know!), here’s how to store and reheat them to maintain their delicious crispiness:
- Storage: Allow the fried egg rolls to cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days.
- Reheating for Crispiness: To bring back their crunchy texture, avoid the microwave! Reheat egg rolls in an air fryer at 350°F (175°C) for 5-7 minutes, or in an oven at 375°F (190°C) for 8-12 minutes, or until heated through and crispy. You can also quickly pan-fry them in a little oil until golden.
- Freezing (Unfried): If you want to prepare ahead, assemble the egg rolls but do not fry them. Lay them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 1 month. Fry directly from frozen, adding a couple of minutes to the cooking time.
Frequently Asked Questions About Chicken Avocado Egg Rolls
Here are answers to some common questions about making these delightful egg rolls:
- Can I bake these egg rolls instead of frying them?
- Yes, you can! For a healthier alternative, brush the rolled egg rolls with a little oil and bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown and crispy. An air fryer also works wonderfully at 375°F (190°C) for 10-15 minutes, shaking the basket occasionally.
- What if I don’t like cilantro? Can I substitute it?
- Absolutely! If cilantro isn’t your favorite, you can omit it entirely or substitute it with other fresh herbs like chopped green onions (scallions), fresh parsley, or a small amount of mint for a different flavor profile. The creamy dipping sauce can also be made without cilantro or with a different herb.
- Can I make the filling ahead of time?
- Yes, the filling can be prepared a day in advance. After mixing all the ingredients, store it in an airtight container in the refrigerator. Just remember to ensure it is completely cooled before rolling, especially if you plan to fry the egg rolls.
- Are there any vegetarian variations for this recipe?
- Definitely! You can easily make a vegetarian version by replacing the shredded chicken with crumbled firm tofu, shredded mushrooms (like shiitake or oyster mushrooms), or even a blend of finely diced vegetables like carrots, bell peppers, and corn. Ensure any substitutes are cooked and well-drained before mixing.
With these tips and the detailed recipe, you’re ready to create truly irresistible crispy chicken avocado egg rolls. Enjoy the process, and most importantly, savor every crunchy bite!