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Baked Avocado Eggrolls with Spicy Ranch Dip

Baked Avocado Club Egg rolls with Spicy Ranch Dip

Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 eggrolls


  • 1 cup cooked chicken chopped
  • 2 strips applewood smoked bacon cooked and chopped
  • 2 small Haas avocados diced
  • ¼ cup diced red onion
  • 2 Tbs chopped cilantro
  • ½ cup shredded Monterey Jack cheese
  • salt and pepper for seasoning
  • 8 egg roll wrappers

Spicy Ranch Dip

  • ½ cup nonfat Greek yogurt
  • 2 Tbs mayonnaise
  • 1 teaspoon lemon juice
  • 1 Tbs finely diced jalapeño
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon dried parsley
  • 2 Tbs chopped chives


  • 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 ¼ 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.