California Pizza Kitchen Avocado Egg Rolls Recipe
California pizza kitchen avocado egg rolls are a delicious appetizer or snack. This dish combines creamy avocado, bacon, tomatoes and Monterey Jack cheese with a special Ranchito sauce that gives it its unique flavor. The egg rolls are then fried to perfection and served with extra ranch dressing for dipping.
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Servings: 9 people
Calories: 671kcal
Ingredients
- 1/4 cup mayonnaise (Duke’s)
- 1/2 cup ranch dressing plus extra for dipping
- 1 avocado
- 8 6 inch egg roll wrappers
- 1.5 tablespoon of hot sauce to taste
- 0.5 cup shredded Monterey Jack cheese
- 2 boneless skinless chicken breast halves
- 2 plum tomatoes, seeded and diced
- Cornstarch for dusting
- 2 slices bacon
- Additional ranch dressing for dipping afterwards.
- 1 beaten egg mixed with 2 teaspoons water as an egg wash
- Vegetable oil for frying
Instructions
- In a small bowl, mix together mayonnaise, hot sauce and ranch dressing until thoroughly combined. Set aside.
- Cut chicken into small cubes and season with salt and pepper. Set a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Add chicken to the hot pan and cook until golden brown, about 5 minutes. Remove chicken from the skillet and set aside in a bowl.In a separate bowl, mash avocado with a fork until smooth. Cut bacon into small pieces and add it to the mashed avocado, diced tomatoes, Monterey Jack cheese, cooked chicken cubes, and Ranchito sauce. Mix together until all ingredients are combined evenly.
- Lay an egg roll wrapper on a flat surface so that it forms an X shape in front of you. Place 2 tablespoons of filling slightly below the center of the wrapper. Moisten all four edges of the wrapper with egg wash. Fold the bottom corner up over the filling and tuck it in tightly.Fold both sides inward, then roll upwards until the top edge is sealed onto the roll. Lightly dust each egg roll with cornstarch to help them stay together while frying.
- When ready to cook, heat oil in a large deep skillet or pan over medium-high heat until it reaches 375° F (190°C). Carefully add egg rolls one at a time using tongs or a slotted spoon and fry for about 2 minutes on each side until golden brown and crispy.Remove from oil and transfer to a paper towel-lined plate. Allow to cool for 5 minutes before serving. Serve with extra Ranch dressing for dipping, if desired.
Notes
• Make sure you cook the chicken thoroughly and mix together all ingredients evenly before assembling the egg rolls.
• To ensure that your egg rolls stay together while frying, lightly dusts each one with cornstarch prior to cooking.
• Fry the egg rolls in batches, so they have plenty of space and don’t stick together.
• Let cooked egg rolls cool for a few minutes before serving so they are not too hot when eaten.
• The Ranchito sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to five days.
• For added convenience, you can also purchase prepared egg roll wrappers from most grocery stores.
• Make sure to keep an eye on the egg rolls while they are frying, as they can burn quickly if left unattended.
