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Cheesy Chicken and Veggie Stuffed Egg Rolls with Avocado Ranch Dip

A quick and easy recipe for delicious cheesy chicken and veggie stuffed egg rolls served with a creamy avocado ranch dip, perfect for busy days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

For the egg rolls
  • 1 cup cooked chicken (shredded or diced)
  • 1 cup mixed veggies (corn, bell peppers, and carrots) Feel free to use whatever veggies you have on hand.
  • 1 cup shredded cheese (mozzarella or cheddar) Your choice.
  • 1 tsp garlic powder
  • to taste Salt and pepper
  • 10-12 pieces egg roll wrappers
  • as needed Oil for frying Use your preferred frying oil.
For the avocado ranch dip
  • 1 piece ripe avocado
  • ½ cup sour cream or Greek yogurt
  • 1 packet ranch dressing mix Or homemade ranch if desired.
  • 1 tbsp lime juice

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, mixed veggies, cheese, garlic powder, salt, and pepper. Mix until well incorporated.
  2. 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.
Cooking
  1. 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.
  2. Drain on paper towels and repeat until all egg rolls are cooked.
Dip Preparation
  1. 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.

Notes

Avoid overfilling the egg rolls to prevent mess. For a healthier option, bake the egg rolls at 425°F (220°C) for about 20 minutes, flipping halfway through. You can make these in advance and fry them just before serving.