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.
These sound super good mexican/asian finger foods. Awesome.
These sound very good. I love every seasoning in this recipe. It is so satisfying to make these yourself. I am very glad that I found your blog. I am following it and would love if you would give my blog a visit too. I you like it, please follow it too. Thank you. Blessings, Catherine
Katie @ This Chick Cooks
Those egg rolls sound so tasty. My family just loves Mexican food so I know those would be a hit here. Every week I host a recipe swap and I'd love for you to stop by and show off a recipe. Have a good day 🙂
Erin @ Art+Food+Life
I bet these are awesome. Chicken eggrolls are one of my best friend's favorite foods. I am going to share this one with her 🙂
Looks delish. We'd love you to share your recipe with us at
Yay, so glad you liked them. They're one of our favorite "game day" snacks!