Chicken Club Egg Rolls

adapted from Dinners, Dishes, and Desserts


For the eggrolls:

  • 8 eggroll wrappers found in the produce section
  • 2 cups grilled chicken diced
  • 1/2 avocado diced
  • 3 strips bacon cooked and crumbled
  • 1 cup shredded cheddar cheese
  • oil for frying

For the avocado ranch dipping sauce:

  • 1/2 avocado
  • 1 tablespoon dry Ranch mix
  • 1 tablespoon plain yogurt
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt


  1. Heat oil in a large, heavy pan to 375F.
  2. In a large bowl combine chicken, diced avocado, bacon, and cheddar cheese.
  3. To assemble eggrolls, lay 1 eggroll wrapper on your workspace. Put about 1/3 cup of the mixture down the center of the wrapper. Use a pastry brush to brush water around the edges of the wrapper. Fold the sides over. Then starting with edge closest to you, fold over, making sure the filling stays inside. Use a little additional water to seal if needed. Repeat with the rest of the filling.
  4. Fry one at a time (or 2 if your pan is large enough), turning occasionally until deep golden brown. Drain on paper towels.
  5. To make the dipping sauce, mash the avocado with the dry Ranch mix. Stir in yogurt, lime juice, and salt.
  6. Serve the eggrolls with the dipping sauce.