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Close-up of a cut-open avocado club egg roll showcasing the flavorful filling of seasoned vegan chicken, avocado, tomatoes, and vegan cheese.

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!
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Course Appetizer, Starter
Cuisine American-Inspired
Servings 6

Ingredients
  

  • 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!
Keyword air fried tofu, avocado club egg rolls, california pizza kitchen, copycat recipe, crispy egg rolls, easy recipes, Freezer Friendly, healthy vegan comfort food, homemade egg rolls, meatless meal, party appetizer, plant-based appetizer, vegan egg rolls
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