Much to Dan’s despair, I have a deep, deep love for chain restaurants. Applebee’s, Chili’s, TGI Fridays, Cheesecake Factory, CPK — I’m a fan. Of all of them. I mean…cheap, greasy bar food and fruity blended cocktails…what’s not to love, right? Sadly, Dan does not share my sophisticated tastes. It takes serious wheedling and cajoling before he’ll agree to go to one of those restaurants with me. I think it’s been about…6 months since our last trip. Man, what’s a girl gotta do around here to get a plate of nachos and some $3 margaritas!
The last time Dan gave in to my incessant whining, we went to CPK and had the most amazing appetizer — Avocado Club Egg Rolls. The crunchy morsels were stuffed with crispy bacon, creamy avocado, and gooey Monterey Jack cheese, and served with two savory sauces. We cleared the plate in record time, and I immediately filed the dish away in my mental recipe bank for later. Now that it’s football season and I’m doing football viewing snack posts, I figured this would be the perfect time to roll out this recipe. And guys? They’re just as good as I remembered, even though I changed a few things. Dan took one bite and said “OMG, these are GOOD…real good,” then promptly inhaled the rest of the plate. I’d say that’s a hell of a ringing endorsement.
Chicken Club Egg Rolls with Avocado Ranch Dip (Dip recipe slightly adapted from Kirbie’s Cravings)
- 6 egg roll wrappers
- 2 cups grilled chicken, chopped
- 1 avocado, diced
- 6 strips bacon, crumbled
- 1 avocado
- 1/2 packet Ranch seasoning mix
- 1 tbsp mayonnaise
- Preheat oven to 425. Brush a baking sheet with olive oil or butter.
- In a large bowl, mix grilled chicken, diced avocado, and crumbled bacon. Stir gently to mix.
- Lay one egg roll wrapper in front of you. Spoon a generous heaping of filling in a horizontal line across the middle of your wrapper. Leave at least 1/2 inch around the left/right edges filling-free.
- Wet the edges of your wrapper with a little water.
** I keep a shallow dish of water close by so I can dip my fingers in for this purpose.
- Gently lift and fold left/right edges of the wrapper over the sides of the filling. Then, lift the bottom edge of wrapper up over the filling, tuck, and roll (like rolling a burrito). Repeat until all wrappers/filling are used.
- Lay wrapped egg rolls seam-side down on the greased baking sheet. Brush each roll lightly with olive oil or melted butter.
- Bake for 15-17 minutes, or until egg rolls are golden brown/crispy. Remove from oven and allow rolls to cool slightly.
** You could always fry these egg rolls too — the ones from CPK were fried. Those were perhaps a tad crispier, but these baked rolls weighed less heavily on my diet-conscience!
- While your egg rolls are cooling, quickly blend your remaining avocado, Ranch mix, and mayo in a food processor until smooth. Spoon into a small serving dish.
- Slice egg rolls in half diagonally, and serve with your dish of avocado ranch dip.
- Enjoy immediately.
I don’t care about football, but I’d come over to snack on these
I don’t care about football either. Come visit and we’ll stuff our faces while the boys watch the games!
Tina, these look amazing! I wouldn’t have thought of this combo, but it sounds great– thanks for the inspiration 🙂
Thanks, Melissa! Let me know if you try them.
holy crap! i love those things! i haven’t been to CPK in forever, but occasionally i crave these egg rolls. great recipe!
Love this! I can’t wait to try! I would love to make these to a tailgating party, but how far in advance can you make them before eating? Will the sauce keep long as well?
If they won’t work for tailgating, then I’ll just have to make them for a “just because” party. Hosted by yours truly. In my kitchen. ASAP 🙂
I made these the day before I baked them, and shoved them in the fridge on a baking sheet covered with aluminum foil. The wrappers were a little bit soggy on top when I pulled them out the next day, but you really couldn’t tell a difference once they were brushed with oil and baked. I imagine if you fry these, there will be even less of a difference! Still, I wouldn’t make them TOO far in advance, just in case. Good luck!
Chung-Ah | Damn Delicious says
Wow, these will be so dangerous to have around the house since I know I won’t be able to stop at just 1!!
I know what you mean…that’s why I had to take one then hand the rest of the plate to my fiance!
Erin @ Dinners, Dishes and Desserts says
I love these! I am going to be making them soon. My husband will go crazy for them!
Awesome! I hope he likes them. PS: I think you should add cheese to the filling and tell me how they turn out 🙂
Erin @ Dinners, Dishes and Desserts says
I just posted about these today! I added cheese, and they are amazing!
Yum, your pictures look awesome! So glad the cheese worked out in the recipe.
I just put these in the oven right now! I added black beans, cilantro and pepperjack cheese. The “premix” was delicious, so I know the rolls will be too!
and green onions!
Yummm, how did they turn out?