When I saw avocados on sale for 39 cents at Aldi, I had to buy a few. I tried browsing Pinterest for some good chicken avocado egg roll recipes and couldn’t find any that suited my taste. I decided to wing it instead and ended up making a delicious afternoon snack that I have to share with you all!
I’m no chef, but I have gotten a bit more comfortable in the kitchen after deciding I couldn’t make it through the quarantine eating only canned beans and veggies. The recipe measurements are all guesstimates because I started with what I felt I needed, then added along the way based on the taste. This recipe yields around 10 egg rolls (more or less, depending on how much you fill them).
INGREDIENTS
– 10oz chicken breast
– 1 avocado
– 1/2 red onion
– 1 carrot
– 1 cup corn
– 1 jalapeño
– 2 cloves garlic
– 1 lime
– cilantro
– egg roll wrapper
QUICK INSTRUCTIONS
Start off cooking the chicken with the diced jalapeño and garlic. Season it to your liking. (I added a little bit of taco seasoning for more flavor.) Cook the corn and slice the avocado, red onion, carrot and cilantro. Mix all the ingredients in a bowl, add a squeeze of lime juice and add any additional seasonings you like. You can bake the egg rolls or fry them. (I cooked them in the air fryer for 8 minutes at 375 degrees.)
My homemade ranch dressing paired perfectly with these egg rolls, but they can definitely be enjoyed without a sauce. The best thing about these rolls is you can really cater it to your preferences and diet. I encourage you to add your own selection of beans, veggies and filling to spice these basic rolls up!
One comment on “Chicken Avocado Egg Roll Recipe”
I’m going to try these..sounds and looks delish.