Cheesy Chicken and Veggie Stuffed Egg Rolls with Avocado Ranch Dip: A Delightful Twist for Busy Days!
We’re all familiar with those days when dinner seems like a Herculean task—especially if you’re juggling work, kids, and a laundry mountain. Well, fear not! Allow me to introduce you to your new go-to dish: Cheesy Chicken and Veggie Stuffed Egg Rolls Pairing with Avocado Ranch Dip! This recipe is packed with flavor, easy to prepare, and will wow your family and friends, making it perfect for busy weeknights or casual gatherings.
Picture this: golden, crispy egg rolls oozing with luscious cheese and tender chicken, complemented by the creamy, zesty avocado ranch dip. Sounds amazing, right? Trust me; these delightful bites are not just something to eat; they’re a party on a plate!
Why You’ll Love Cheesy Chicken and Veggie Stuffed Egg Rolls
- Quick and Easy: Perfect for busy weeknights, this dish comes together in about 30 minutes. Say goodbye to long cooking times!
- Family-Friendly: With cheesy goodness and hidden veggies, picky eaters won’t even know they’re consuming their greens—win-win!
- Versatile: You can tweak the filling to match whatever ingredients you have on hand. Got leftover veggies? Throw them in!
- Perfect for Dipping: Nobody can resist a good dip! The creamy avocado ranch dip elevates every crispy bite.
Ingredients
For the egg rolls:
- 1 cup cooked chicken (shredded or diced)
- 1 cup mixed veggies (corn, bell peppers, and carrots work wonderfully)
- 1 cup shredded cheese (mozzarella or cheddar—your pick!)
- 1 tsp garlic powder
- Salt and pepper to taste
- Egg roll wrappers (10–12 pieces)
- Oil for frying
For the avocado ranch dip:
- 1 ripe avocado
- ½ cup sour cream or Greek yogurt
- 1 packet ranch dressing mix (or homemade ranch if you’re feeling adventurous!)
- 1 tbsp lime juice
Steps to Make Cheesy Chicken and Veggie Stuffed Egg Rolls
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Prep Your Filling: In a large bowl, combine the shredded chicken, mixed veggies, cheese, garlic powder, salt, and pepper. Give it a hearty mix until all the ingredients are well incorporated.
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Wrap It Up: Lay a single egg roll wrapper flat on a clean surface, and add about 2 tablespoons of the filling to the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a dab of water. (Think of it as tucking your kiddos in for bedtime—with a little more crunch!)
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Fry Time: Heat the oil in a deep frying pan over medium heat. Once the oil is hot (try dropping a small piece of wrapper; if it sizzles, you’re good to go!), gently add a few egg rolls at a time. Fry until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels and repeat until all are cooked.
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Get Dippin’: While the egg rolls are frying, prepare your avocado ranch dip. Simply mash the avocado in a bowl, mix in sour cream (or Greek yogurt), ranch dressing mix, and lime juice until smooth and creamy. Voilà! Your dip is ready to go.
Cooking Tips for Cheesy Chicken and Veggie Stuffed Egg Rolls
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Avoid Egg Roll Explosions: If you overfill your egg rolls, you may end up with a messy kitchen (and I think we can all agree we already have enough messes!). Stick to the recommended filling amount.
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Baked Option: If you’re after a healthier twist, bake the egg rolls at 425°F (220°C) for about 20 minutes, flipping halfway through. Brush them with a little oil for that golden crisp!
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Use Leftovers: These egg rolls are an excellent way to utilize leftover chicken or veggies. Just think of them as a fridge clean-out mission!
FAQs About Cheesy Chicken and Veggie Stuffed Egg Rolls
Can I substitute the chicken in this recipe?
Absolutely! Feel free to use turkey, tofu, or even beans for a vegetarian option.
How can I store leftovers?
Store any leftover egg rolls in an airtight container in the fridge for up to three days. You can reheat them in the oven for the best crunch!
Can I make these in advance?
Yes, you can assemble the egg rolls ahead of time and keep them covered in the fridge. Fry them just before serving for optimal freshness!
Let’s Wrap It Up!
Cheesy Chicken and Veggie Stuffed Egg Rolls with Avocado Ranch Dip are the delightful food hug you need for your busy days. Not only are they tasty and quick to whip up, but they also bring a touch of fun and creativity to your dinner table. So gather your loved ones, and get ready for some delicious fun!
Join me in my kitchen adventures where we create meals that are as memorable as they are flavorful. And don’t forget to check out my other delicious recipes like the Easy Veggie Stir-Fry for more delightful dinner options that keep your weeknight meals fresh and exciting.
Happy cooking, and may your kitchen smell like heaven on a rainy day!
Meta Description: Cheesy Chicken and Veggie Stuffed Egg Rolls are the perfect recipe for busy women. Quick, easy, and delicious, this dish will be your new go-to! Try it today!
Cheesy Chicken and Veggie Stuffed Egg Rolls with Avocado Ranch Dip
Ingredients
Method
- In a large bowl, combine the shredded chicken, mixed veggies, cheese, garlic powder, salt, and pepper. Mix until well incorporated.
- Lay a single egg roll wrapper flat on a clean surface, and add about 2 tablespoons of the filling to the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the top corner with a dab of water.
- Heat the oil in a deep frying pan over medium heat. Once hot, gently add a few egg rolls at a time. Fry until golden brown and crispy, about 3–4 minutes per side.
- Drain on paper towels and repeat until all egg rolls are cooked.
- While the egg rolls are frying, in a bowl, mash the avocado, mix in sour cream (or Greek yogurt), ranch dressing mix, and lime juice until smooth and creamy.