When I saw avocados on sale for 39 cents at Aldi, I had to buy a few. I tried browsing Pinterest for some good chicken avocado egg roll recipes and couldn’t find any that suited my taste. I decided to wing it instead and ended up making a delicious afternoon snack that I have to share with you all!

I’m no chef, but I have gotten a bit more comfortable in the kitchen after deciding I couldn’t make it through the quarantine eating only canned beans and veggies. The recipe measurements are all guesstimates because I started with what I felt I needed, then added along the way based on the taste. This recipe yields around 10 egg rolls (more or less, depending on how much you fill them).

INGREDIENTS

– 10oz chicken breast
– 1 avocado
– 1/2 red onion
– 1 carrot
– 1 cup corn
– 1 jalapeño
– 2 cloves garlic
– 1 lime
– cilantro
– egg roll wrapper

QUICK INSTRUCTIONS

Start off cooking the chicken with the diced jalapeño and garlic. Season it to your liking. (I added a little bit of taco seasoning for more flavor.) Cook the corn and slice the avocado, red onion, carrot and cilantro. Mix all the ingredients in a bowl, add a squeeze of lime juice and add any additional seasonings you like. You can bake the egg rolls or fry them. (I cooked them in the air fryer for 8 minutes at 375 degrees.)

My homemade ranch dressing paired perfectly with these egg rolls, but they can definitely be enjoyed without a sauce. The best thing about these rolls is you can really cater it to your preferences and diet. I encourage you to add your own selection of beans, veggies and filling to spice these basic rolls up!