Baked Avocado Club Egg rolls with Spicy Ranch Dip

If you've tried California Pizza's roll that tastes like a pizza with avocado and if you love the pie, here's a recipe you can use to copy that. From MJ and Hungryman, here's a baked avocado club egg roll with spicy ranch dip.

1 cup cooked chicken, chopped
2 strips applewood smoked bacon, cooked and chopped
2 small Haas avocados, diced
1/4 cup diced red onion
2 Tbs chopped cilantro
1/2 cup shredded Monterey Jack cheese
salt and pepper for seasoning
8 egg roll wrappers
Spicy Ranch Dip
1/2 cup nonfat Greek yogurt
2 Tbs mayonnaise
1 tsp lemon juice
1 Tbs finely diced jalapeño
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp dried parsley
2 Tbs chopped chives

  1. Preheat oven to 400 degrees F. Spray baking tray and set aside.
  2. In a medium bowl, combine all the ingredients for the filling (sans eggroll wrappers).
  3. One at a time, lay the wrappers on a clean surface. Add filling (about 1/4 cup) to the center. Fold the bottom edge/point over the filling, then fold in the left and right sides so that they overlap slightly. Roll up to enclose the filling, moistening the last edge/point with water to seal. Place on the greased tray and repeat with the remaining wrappers.
  4. Bake egg rolls for 10 minutes. Turn the egg rolls over and spray the other side. Bake an additional 10 minutes.
  5. Serve with spicy ranch dip.
Posted by Diane Araga, on February 1, 2014 at 8:00 AM