I used much of the original recipe but added in some shredded green pepper and onion for a bit of crunch inside of the roll. The rolls were cheesy, a bit spicy, and filled with flavor. The eggrolls themselves were brown and crunchy. The avocado sauce on the side was the perfect cool, creamy contrast to the spicy chicken eggrolls. We had these as an entree but they would be great as an appetizer when watching a baseball or football game as well.
Mexican Chicken Eggrolls (adapted from The Jey of Cooking)
2 chicken breasts, cooked and chopped
2 c. pepper jack cheese, shredded
½ green pepper, shredded
½ onion, shredded
1 t. chili powder
1 t. cumin
½ t. garlic powder
1 t. salt
2 T. butter
For the Creamy Avocado Sauce:
1 avocado, mashed
½ c. sour cream
2 t. hot sauce
1 t. salt
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a bowl combine the chicken, cheese, pepper, onion, chili powder, cumin, and garlic powder.Mix well to combine.