Avocado Chicken Egg Rolls with Chimichurri Dipping Sauce

Published on April 14, 2014 | In American | By tatyanaseverydayfood |

- Prep Time
- 25 Minutes
- Cook Time
- 25 Minutes
- Yield
- 16 to 18
- Difficulty Level

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Mmm, I’m drooling just looking at these chicken egg rolls! These incredible avocado chicken egg rolls are taking the world by storm! They’re inspired by the famous appetizer dish served at The Cheesecake Factory! If you haven’t tried them yet, what are you doing? They’re so addicting, we usually order two servings to make sure everyone’s cravings are satisfied!

But with this simple recipe, you can make this appetizer at home! I make mine stuffed full of creamy avocado, juicy chicken and serve it with an amazing chimichurri sauce! The chimichurri sauce alone warrants you making this dish. It’s delicious with just about everything, not just this recipe. This appetizer will disappear in seconds so make sure to make a double batch if you have some guests coming over.

FYI, if you’re ever in San Francisco, make sure to stop by the best Cheesecake Factory in Union Square on the 5th floor of the Macy’s building. Just be prepared for a bit of a wait on the weekends. The views from the window seats and outdoor patio are well worth the wait!

I mean, how AMAZING does this look?!? I even made you this handy pinboard to share it to Pinterest!

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Looking for more appetizer recipes? Try these killer-good ‘Teriyaki Party Wings’ next! http://tatyanaseverydayfood.com/recipe-items/teriyaki-chicken-wings/

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Ingredients

1 pound boneless, skinless chicken thighs, cubed
1/4 teaspoon ground cumin
salt, black pepper
4 large, ripe avocados, diced
4 green scallions, diced
1 cup grated cheddar cheese
1 tablespoon Worcestershire sauce
3 tablespoons fresh lime juice
1 tablespoon chili hot sauce
1 teaspoon salt
1 teaspoon garlic powder
16 to 18 egg roll wrappers
For Chimichurri Sauce:
small bunch flat-leaf parsley
large bunch cilantro
1 jalapeno pepper, seeded
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons white wine vinegar
1/3 cup olive oil or avocado oil
3 cloves of garlic

Instructions

Heat a large fry pan over medium/high heat and add a splash of oil. Season chicken with salt, pepper and cumin. Sauté chicken until golden brown. Remove chicken from pan and place into a large bowl. Add to bowl remaining filling ingredients and gently fold together.
Heat 3 inches of oil in a small sauce pan over medium heat. Meanwhile, prepare eggrolls. Have a pastry brush and bowl of water ready. Use brush to moisten each eggroll wrapper right before filling. Place 1/4 cup filling onto wrapper. Fold over sides of wrapper then roll carefully, sealing edges. Place onto wooden board and finish preparing egg rolls.
When oil is hot, fry 3 to 4 eggrolls at a time, turning frequently so all sides are evenly browned, about 3 minutes. Remove from oil with tongs and place onto paper towels to drain excess oil. Keep warm until ready to serve.
Serve with fresh chimichurri sauce. To prepare, cut off the end stems of the parsley and cilantro and place into a food processor or blender along with remaining ingredients. Pulse on high speed until well pureed. Pour into a small bowl, cover and set aside until ready to serve.