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I really miss those long-forgotten days when I got to kick back and enjoy 3+ hours of staring intently at the screen while cheering on the Longhorns or the Texans (but secretly the Colts). Ssh..don’t tell the Hungryman. Why the Colts? I like to tell people that I have “personal” ties with the past and the present quarterback. If I’ve already shared the details, I apologize. It’s one of those stories I never get tired of bragging about, as if I was a huge part of it. Peyton Manning and I met (although he doesn’t know this) when he was the honorary speaker at the Emory senior graduation event. As for Andrew Luck, we are both Stratford High School alums. Heck, my little brother said he sat right in front of him in one of his classes. Apparently he’s one of the nicest guys you’ll ever meet. See? Told you we had personal ties.
So there you have it…go Colts! I mean…Texans ;).
Lately, I’ve resorted to stealing glimpses of the games while making finger foods for the Hungryman to enjoy since as you know, he really works up an appetite. I don’t want him to just munch mindlessly on junk food, so I don’t mind the extra effort. Neither does he.
Today’s finger food was inspired by the avocado club egg rolls from California Pizza Kitchen served with herbed ranch. While I love all the flavors of the original, you know that I’m not a fryer. The oven is my good friend and I’m forever loyal.
The directions are quite simple as they are with most of my recipes. Cook the bacon (no need to go crazy here…2 strips are plenty enough!), combine all the ingredients, lay them on egg roll wrappers and roll! You can find the 2 methods of folding the wrapper here.
As for the dip, I’ve cut out most of the fat by adding more Greek yogurt and less mayo and other artery-clogging culprits. If you are a fan of heat, you’ll love the addition of jalapeño. If you are a total die-hard, then squirt in some sriracha at the end…as much or as little as your stomach can handle.
Hope you enjoy the recipe!
Baked Avocado Club Egg rolls with Spicy Ranch Dip
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F. Spray baking tray and set aside.
- In a medium bowl, combine all the ingredients for the filling (sans eggroll wrappers).
- 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.
- Bake egg rolls for 10 minutes. Turn the egg rolls over and spray the other side. Bake an additional 10 minutes.
- Serve with spicy ranch dip.
These look amazing! Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board and will be featured at this weeks party! I can’t wait to see what you link up next week!
Have a terrific weekend!
Cathy
APeekIntoMyParadise.com
#TastyTuesdays
THank you so much, Cathy! And I shall be there 😉
These look AMAZING! I think I just found what I’m going to make for Superbowl! Thanks for the great idea! Pinned!
These are gorgeous, Min! I’ve had avocado egg rolls from Chinese restaurants in San Francisco, but these put them all to shame!
Min,
Your recipe for spicy ranch dressing sounds delicious!
I love ranch but hate the mayo. You’ve made it a lot healthier here.
Hi Mireya! Thank you for stopping by! I’ve come to find that there’s absolutely no need for all that mayo in ranch. Hope you like the recipe 😉
Min, these look delicious. I love egg rolls and have made traditional-style egg rolls plenty of times at home, usually baking them. Love that you added jalapeño. I have a tall bottle of Sriracha waiting in the fridge for these too. I’m so happy I stumbled upon your site from Marvelous Monday this weekend.
Thank you so much, Jelli! Thank you so much for visiting my site! It’s so lovely to meet another sister in Christ! ;). I look forward to following your blog! As for that bottle of sriracha, oh boy..that’s good stuff, isn’t it? It makes everything taste better 😉
Oh wow, these egg rolls look amazing Min! I love everything about them. I don’t like frying either, but I have never had the courage to try baking egg rolls. I think it’s time to give it a try! 🙂
Baking is def the way to go, Lisa! Don’t worry..it’s super easy to make! I hope you give this recipe a try 😉
Sounds like a great flavor combo! Pinning, thanks
Such a fun recipe Min-your egg rolls look delicious! I’ve yet to find GF egg roll wrappers, so I’ll have to come up with another creative way to use your yummy filling 🙂
The moment I saw this I was like, CPK!!!!!!!!! Oh mannn is that stuff good! I’m not normally a fan of deep fried foods and eat it every so often, but this is one of those addicting appetizers. Great job with the photos, the recipe, everything!
Thanks Ellie ssi! You and I are on the same boat when it comes to frying 😉
I have a bunch of recipes on my “must make” list, but these have moved to the top of that list. Everything about these sounds amazing, especially the avocado, bacon and spicy ranch dip. I’m drooling just thinking about it. Fabulous recipe, Min! Have a great weekend!
I know what you mean, Ashley! My list is getting out of control as well. I’m honored that you put my recipe on top of the list ;). I hope you had a wonderful weekend!