This is absolutely one of my favorite recipes. It is not low fat or quick to make BUT I promise you will love it! Perfect finger food for the Superbowl. When I had these a few years back at California Pizza Kitchen my husband bought me the cookbook so I could make them at home. These tasty treats had me up at the pick up parking spot every week when I was pregnant! They are literally gone when the plate hits the table and people eyes roll back with delight! I’ve made a few changes from the original but not much! I snapped some pictures as I was making them as it can be a little intimidating the first time. Pour yourself a glass vino, turn on some music and set aside an hour they won’t disappoint!
Avocado Club Egg Rolls
From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008
Makes 8 egg rolls (big rolls)
8 Egg roll wrappers (6-inch square)
1 Grilled Chicken breast, diced 3/8 inch (I buy premade chicken tenders from the deli section at the grocery store and cut them up)
2 large Roma tomatoes, seeded and diced 1/4 inch
1/4 cup Cooked bacon, chopped (1 to 2 strips)
2 ounces Monterey Jack cheese, grated
1 medium Ripe Hass avocado, peeled, pitted, and sliced
2 large Eggs
2 tablespoons cold water
2 tablespoons cornstarch
2 to 3 cups vegetable oil
4 large sprigs Italian (flat-leaf) parsley
Dipping sauce (they use ranch, I like it spicy)
1/4 cup Mayonnaise
Chipotle chili pepper (add to your liking)
Squeeze of lime
1. Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (i.e., as a diamond, not a square).
2. Distribute the chicken, tomatoes, bacon, and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.
3. Stir the eggs in a small bowl to lightly liquify. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.
4. Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.
5. Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper, and place the finished egg rolls in the dish, making sure they do not touch one another. If you’re going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
6. Heat the oil to 375° F in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs, and fry for another 1 to 1 1/2 minutes, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally and garnish each pair with a sprig of parsley.
7. Make your dipping sauce by mixing mayo, chipotle and squeeze of lime