These copycat California Pizza Kitchen avocado club egg rolls are just like I remember! Crispy, cheesy, savory, and paired with a slightly spicy, perfectly creamy chipotle ranch. The best part? They’re made in the comfort of your own home, so you can make a big batch, store them in the freezer, and prepare them whenever the craving hits! 

Avocado Club Egg Rolls

Indulge in the nostalgia of your favorite appetizer with these Vegan Copycat California Pizza Kitchen Avocado Club Egg Rolls. Crispy, savory, and packed with delicious flavors, these egg rolls are a perfect addition to any gathering or a cozy night in. They’re so cheesy and flavorful, you’ll never even know they’re vegan!

Grab a drink and let’s get to cookin’ the best copycat cpk avocado club egg rolls!

Ingredients for Avocado Club Egg Rolls

for a full and detailed list of ingredients, please see the recipe card at the bottom of this post

We’re filling these avocado club egg rolls with everything that’s in its original counterpart, with a few minor tweaks! Here’s everything you’ll need:

• Vegan Chick’n Pieces: I use any brand that is at my local grocery store, so feel  free to use whatever brand you find most accessible! Additionally, you can sub these out for soy curls. Please note that if using soy curls, cooking time and method will vary.
• Vegan Mozzarella Shreds
• Seasonings: Smoked paprika, garlic powder, onion powder, salt, cayenne pepper, black pepper.
• Vegan Bac’n Bits: Fub fact: these Vegan Bac’n Bits from McCormick are accidentally vegan! I find them at most grocery stores, and they’re pretty affordable. Additionally, you can sub out for tempeh bacon, coconut bacon, or homemade mushroom bacon.
• Egg Roll Wrappers: Ensure you’re using vegan-friendly egg roll wrappers, which are typically made without egg. Alternatively, you can use spring roll wrappers if you prefer a lighter texture.
• Chipotle Ranch: Make your own chipotle ranch by combining vegan mayonnaise, non-dairy milk, chipotle peppers in adobo sauce, garlic powder, onion powder, dried dill, and a splash of lemon juice. Adjust the ingredients to taste.

How to Make Avocado Club Egg Rolls

These avocado club egg rolls are surprisingly easy to make! If you’re intimated by deep frying, or if you want something a little less heavy, you can air-fry or bake these as well (instructions below). Here’s how to make ’em:

1. Prepare the Filling:

Heat avocado oil in a large sauté pan over medium-high heat. Add vegan chicken pieces and season with smoked paprika, garlic powder, onion powder, salt, cayenne pepper, and black pepper. Cook, stirring often, until the vegan chicken is heated through and slightly crisped on the edges, about 5 to 6 minutes.

2. Combine Ingredients:

Finely dice the seasoned vegan chicken and transfer to a large bowl. Add vegan mozzarella shreds, diced tomatoes, bac’n bits, and diced avocado to the bowl. Gently toss the ingredients to combine thoroughly.

3. Roll the Egg Rolls:

Place an egg roll wrapper on a clean, dry surface in the shape of a diamond, with the bottom corner facing toward you. Spoon 2 heaping tablespoons of the chick’n mixture onto the bottom half of the wrapper. Roll up towards the top, folding in the sides as you roll up. Secure the edges with a bit of water and place the egg rolls, seam-side down, on a parchment paper-lined tray. Repeat with the remaining filling and wrappers.

4. Fry the Egg Rolls:

Heat vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, carefully place the egg rolls in the hot oil, seam side down. Fry for 3 to 4 minutes per side, until the egg rolls are golden brown and crispy. Transfer to a paper towel–lined plate to drain excess oil.

5. Serve and Enjoy:

Let the egg rolls cool at room temperature for about 5 minutes before serving. Serve with chipotle ranch dipping sauce on the side. Enjoy the crispy, savory goodness of these Vegan Copycat California Pizza Kitchen Avocado Club Egg Rolls!

Tips & FAQs

• Prep Work: Ensure all your ingredients are prepped and ready to go before you start assembling the egg rolls. This will make the process smoother and prevent any last-minute rushing.
• Sealing Egg Rolls: Use a small amount of water to seal the edges of the egg roll wrappers securely. Press firmly to ensure they stick together during frying.
• Drain Excess Oil: After frying, transfer the egg rolls to a paper towel-lined plate to drain excess oil. This helps keep them crispy and prevents them from becoming greasy.
• Serve Fresh: Egg rolls are best served fresh and hot. However, if you have leftovers, store them properly and reheat them using the methods below.

Oil Temperature:

Achieving the perfect frying temperature is crucial for ensuring that your egg rolls cook evenly and develop a crispy exterior while retaining a tender interior. Here are some tips for frying the Vegan Copycat California Pizza Kitchen Avocado Club Egg Rolls properly:

• Use a Deep-Fry Thermometer: Invest in a deep-fry thermometer to accurately monitor the temperature of the oil. Maintaining a consistent frying temperature is key to achieving optimal results.
• Preheat the Oil: Before adding the egg rolls, preheat the vegetable oil to the recommended frying temperature. This allows the egg rolls to cook evenly and prevents them from absorbing excess oil.
• Check the Oil Temperature: Ensure that the oil reaches the ideal frying temperature specified in the recipe (around 350-375°F or 175-190°C). If the oil is too cold, the egg rolls will absorb too much oil and become greasy. If the oil is too hot, the exterior may burn before the interior cooks properly.
• Test with a Small Piece: If you’re unsure whether the oil is hot enough, you can test it by dropping a small piece of bread or a small portion of the egg roll wrapper into the oil. It should sizzle and float to the surface immediately without burning.
• Avoid Crowding the Pan: Fry the egg rolls in batches, making sure not to overcrowd the pan. Overcrowding can lower the oil temperature and result in uneven cooking. Give the egg rolls enough space to fry freely.
• Maintain Oil Temperature: As you fry each batch of egg rolls, monitor the oil temperature and adjust the heat as needed to maintain the desired frying temperature. This will ensure consistent results with each batch.
• Don’t Forget to Flip: Flip the egg rolls halfway through the frying process to ensure that they cook evenly on all sides. Use tongs or a slotted spoon to gently turn them over in the hot oil.
• Drain Excess Oil: After frying, transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil. This helps keep them crispy and prevents them from becoming greasy.

Can I Make These Ahead of Time?

Yes, you can assemble the egg rolls ahead of time and freeze them before frying. Arrange the assembled egg rolls on a baking sheet lined with parchment paper, making sure they don’t touch each other. Freeze until firm, then transfer to a freezer bag or container for long-term storage. When ready to cook, fry them directly from frozen, adding a couple of extra minutes to the frying time.

How Do I Store Leftovers?

Store any leftover cooked egg rolls in an airtight container in the refrigerator for up to 3-4 days. Make sure they are completely cooled before storing to prevent sogginess.

Can I Bake or Air Fry Them Instead of Frying?

Yes, you can bake or air fry the egg rolls for a healthier alternative to frying. See the instructions below for both methods.

Air-Frying Instructions:

• Preheat your air fryer to 375°F (190°C).
• Lightly spray or brush the egg rolls with oil to promote crispiness.
• Place the egg rolls in the air fryer basket in a single layer, ensuring they are not touching each other.
• Cook for 10-12 minutes, flipping halfway through, until the egg rolls are golden brown and crispy.
• Remove from the air fryer and let them cool for a few minutes before serving.

Baking Instructions:

• Preheat your oven to 400°F (200°C).
• Lightly brush the egg rolls with oil or spray them with cooking spray.
• Place the egg rolls on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Bake for 15-20 minutes, flipping halfway through, until the egg rolls are golden brown and crispy.
• Remove from the oven and let them cool for a few minutes before serving.

More Copycat Recipes:

I hope you love avocado club egg rolls as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

xo!

Avocado Club Egg Rolls

Ashley

These copycat California Pizza Kitchen avocado club egg rolls are just like I remember! Crispy, cheesy, savory, and paired with a slightly spicy, perfectly creamy chipotle ranch. The best part? They’re made in the comfort of your own home, so you can make a big batch, store them in the freezer, and prepare them whenever the craving hits!

Print Recipe Pin Recipe

Course Appetizer, Starter

Cuisine American-Inspired

Servings 6

Ingredients

  

1x2x3x

• 1 tablespoon avocado oil
• 8 ounces vegan chicken pieces
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon kosher salt
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 ½ cups vegan mozzarella shreds
• 1 large beefsteak tomato, seeded and diced.
• 1 large haas avocado, peeled, pitted, and diced
• ½ cup vegan bac’n bits
• 12-15 vegan-friendly egg roll wrappers
• 4 cups vegetable oil
• Chipotle ranch, for serving

Instructions

 

• Heat the avocado oil in a large sauté pan over medium-high heat. Once the oil is hot, add the chick’n and season with the smoked paprika, garlic powder, onion powder, salt, cayenne pepper, and black pepper. Cook, stirring often, until the chick’n is heated through and slightly crisped on the edges, 5 to 6 minutes.
• Finely dice the seasoned chick’n and transfer to a large bowl with the vegan cheese shreds, tomatoes, avocado, and bac’n bits. Toss gently to combine.
• To roll the egg rolls, place an egg roll wrapper on a clean, dry surface – in the shape of a diamond, with the bottom corner facing toward you. Place 2 to 3 tablespoons of the chick’n mixture on the bottom half of the wrapper and roll up towards the top, folding in the sides as you roll up. Secure the edges with a bit of water and place the egg rolls, seam-side down, on a parchment paper-lined tray. Repeat with the remaining filling and wrappers.
• To fry the egg rolls, heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the egg rolls in the hot oil, seam side down. Fry for 3 to 4 minutes per side, until the egg rolls are golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the egg rolls are fried.
• Let the egg rolls cool at room temperature for about 5 minutes before serving. Serve with chipotle ranch, and enjoy!

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