Chicken Club Eggrolls
- 6 or 7 eggroll wrappers
- 2 cups grilled chicken, finely chopped
- 1 California Avocado, diced
- 6 strips of bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- Avocado Dipping Sauce
- 1 California Avocado
- 1 Tbls Ranch dressing mix
- 1 Tbls mayo
- 1 tsp lime juice
Preheat oven to 425 degrees. Brush baking sheet with olive oil, or use a sil pat liner.
In a large bowl combine chicken, diced avocado, bacon, and cheddar cheese. Mix until well combined. Lay 1 eggroll wrapper on the counter. Fill with about ⅓ cup of filling, leaving about ½ in border around the edges. Wet the edges of the wrapper. Fold the sides over. Then starting with edge closest to you, fold over, making sure the filling stays inside. Use a little additional water to seal if needed. (You are folding like a burrito) Repeat with the rest of the filling.
Place the eggrolls seam side down on prepared baking sheet. Brush with olive oil. Bake for 15-17 minutes, until golden brown and crispy. You can use the broiler for the last minute if you want them more golden. Slice in half on an angel to serve.
While the eggrolls are baking you can make the dipping sauce. In a small bowl, using a fork, mash the avocado. Mix with the ranch seasoning and the mayo until smooth. Add the lime juiced and stir (helps prevent it from browning).
Serve sliced eggrolls with dipping sauce.