Description
Crispy egg rolls loaded with cheesy chicken, colorful veggies, and served with a creamy avocado ranch dip. A perfect appetizer or meal.
Ingredients
Scale
- For the Egg Rolls:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup finely chopped broccoli florets
- 1 cup finely chopped carrots
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- Vegetable oil, for frying
- For the Avocado Ranch Dip:
- 1 ripe avocado, peeled and pitted
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 packet (1 oz) ranch dressing mix
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- Salt to taste
Instructions
- Prepare the filling: In a large bowl, combine the shredded chicken, cheddar cheese, mozzarella cheese, broccoli, carrots, red bell pepper, green onions, garlic powder, onion powder, salt, and black pepper. Mix well.
- Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 1/4 cup of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Wet the top corner with water to seal. Repeat with remaining wrappers and filling.
- Fry the egg rolls: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- Make the dip: In a blender or food processor, combine the avocado, sour cream, buttermilk, ranch dressing mix, lime juice, garlic powder, and salt. Blend until smooth. Adjust seasoning to taste.
- Serve: Serve the crispy egg rolls warm with the avocado ranch dip on the side.
Notes
For a healthier version, you can bake the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy. The dip can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 320
- Sugar: 3 g
- Fat: 18 g
- Carbohydrates: 18 g
- Protein: 20 g