Avocado Club Egg Rolls Recipe

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Ingredients:

Serving

8 egg roll wraps (6-inch squares)
1 grilled chicken , breast diced 3/8-inch
2 large roma tomatoes, seeded and diced 1/4-inch
1/4 cup cooked bacon, chopped (1-2 strips)
2/3 cup monterey jack cheese, grated
1 medium hass avocado, ripe peeled pitted and sliced
2 large eggs
2 tbsp cold water
2 tbsp cornstarch
2 -3 cups vegetable oil
1/2 cup ranch dressing
1/4 cup mayonnaise
1 tbsp hot sauce
1 1/2 tsp hot sauce

Directions:

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).
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.
Lightly stir the eggs in a small bowl. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.
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.
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.
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. Cut each egg roll in half diagonally. Serve the egg rolls with the Ranchito Sauce.
To Make Ranchito Sauce: Whisk 1/2 cup of ranch dressing with the mayonnaise and hot sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	584.36 Kcal (2447 kJ)
Calories from fat	541.65 Kcal
		% Daily Value*
Total Fat	60.18g	93%
Cholesterol	57.32mg	19%
Sodium	390.22mg	16%
Potassium	148.29mg	3%
Total Carbs	6.73g	2%
Sugars	1.93g	8%
Dietary Fiber	0.61g	2%
Protein	8.49g	17%
Vitamin C	6.3mg	10%
Vitamin A	0.1mg	4%
Iron	0.7mg	4%
Calcium	122.7mg	12%

Amount Per 100 g
Calories	422.5 Kcal (1769 kJ)
Calories from fat	391.62 Kcal
		% Daily Value*
Total Fat	43.51g	93%
Cholesterol	41.44mg	19%
Sodium	282.14mg	16%
Potassium	107.22mg	3%
Total Carbs	4.87g	2%
Sugars	1.39g	8%
Dietary Fiber	0.44g	2%
Protein	6.14g	17%
Vitamin C	4.5mg	10%
Vitamin A	0.1mg	4%
Iron	0.5mg	4%
Calcium	88.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.6

Points
17

PointsPlus

Good Points

saturated fat free

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