Cheesy Chicken & Avocado Egg Rolls.
Egg Rolls With Rotisserie Chicken, Reduced-Fat Cream Cheese, Reduced-Fat Mozzarella & Avocado.
These egg rolls are super yummy and are also really fun to make! They’re the perfect finger food, so they make a great appetizer at a party. Not to mention, these delicious treats are baked, rather than fried, and the filling is made with reduced-fat ingredients, so you don’t have to feel guilty eating them.
Makes ~20 egg rolls.
- 1 package egg roll wrappers (there are usually about 20 wrappers in a package)
- 1 rotisserie chicken, skin removed and meat pulled apart in small pieces
- 2 avocados, sliced
- 8-oz reduced-fat, whipped cream cheese
- 1/2 cup reduced-fat shredded mozzarella
- 2-3 tbsp olive oil
- garlic salt (to taste)
- black pepper (to taste)
In a mixing bowl, add the chicken meat, cream cheese (softened) and shredded mozzarella. Season with a dash of garlic salt and black pepper. Use a spoon to mix everything together.
To make the egg rolls, place a heaping tablespoon of the chicken mixture onto the center of the egg roll wrapper and place a small piece of avocado on top. Fold the bottom corner over the ingredients and then fold in the sides. Roll the wrapper upwards and use a small amount of water to seal the top. Repeat this process with the rest of the egg roll wrappers.
Coat a baking sheet with 2-3 tbsp of olive oil. Line up the egg rolls on the baking sheet and bake in a 375 degree oven for about ten minutes. Flip the egg rolls to the other side and cook for an additional ten minutes, or until each side is lightly browned.