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southwestern chicken avocado eggrolls

a recipe by
Brandi Kirkpatrick
Burley, ID

Okay, I created this recipe because I had ripe avocados, leftover chicken, and left over egg roll wrappers. I had seen recipes for avocado egg rolls, but they seemed boring. So, I jazzed them up! They were really good! I used hot salsa, cause its what I have on hand...but go milder if you don't like spicy. When I ran out of chicken mixture, I used the last of my avocado and cheese slices, with a little salt and pepper and did them into egg rolls and they were pretty good too!

serves 4
prep time 10 Min
cook time 10 Min
method Pan Fry

Ingredients For southwestern chicken avocado eggrolls

  • 1 teaspoon minced garlic
  • 1/4 cup diced onions
  • 1 cup cooked chicken (i use a rotisserie)
  • 3-4 oz reduced fat cream cheese
  • 1/3 cup salsa (desired temperature)
  • 2 sliced avocado
  • 8 reduced fat cheese sticks, quartered
  • egg roll wrappers
  • oil, for saluting and frying

How To Make southwestern chicken avocado eggrolls

  • 1
    In a skillet sauté garlic and onions, until the onions are transparent. Add cooked chicken and salsa, heat through. Cube cream cheese and add to skillet, stir until melted.
  • 2
    Place egg roll in a diamond position. Place about 1 tablespoon chicken mixture, 2 quarters of cheese stick, and one slice of Avacado on the center of the egg roll wrapper. Moisten the edges of the wrapper with water and roll, tucking the ends in to seal.
  • 3
    Heat oil to fry egg rolls. Cook several at a time (don't overcrowd), until golden brown. Strain on a plate with a paper towel. Serve warm.

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