Avocado Chicken Egg Roll Cheesecake Factory Style

This avocado chicken egg roll cheesecake factory style by TatyanasEverydayFood is the perfect appetizer for any parties or gatherings. Its wrap is super crispy and the filling is full of wonderful flavors! Dip this into this amazing Chimichurri sauce for a more delicious taste. This is the best snack that will make everyone’s mouth water. Read on for the full recipe.

Ingredients:

• 1 lb chicken thigh (cubed)
• 1 medium onion (diced)
• 1/4 teaspoon of smoked paprika
• salt and black pepper
• 4 medium avocados (diced)
• 3 green onions  (diced)
• 1 cup of grated mozzarella or cheddar cheese
• 1 tablespoon of Worcestershire sauce
• 2 tablespoons of lime juice
• 1 teaspoon of salt
• 1 teaspoon of garlic powder
• 1/4 cup of chimichurri sauce
• 16 to 18 egg roll wrappers
• 6 to 8 cups of oil (for deep frying)

For Chimichurri Sauce:

• 1 large bundle of fresh cilantro
• 1 large bundle of fresh parsley
• juice from 1 lime
• 1 large avocado
• 4 to 5 garlic cloves
• 1 teaspoon of pepper flakes
• 1 teaspoon of salt
• 1/3 to 1/2 cup of extra virgin olive oil

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Instructions:

Step 1:

For the chimichurri sauce, simply put all the sauce ingredients into a food processor and pulse them into a chunky sauce.

Step 2:

Heat oil in a large frying pan. Once hot, add the chicken and finely diced onion. Cook for about 5 to 7 minutes until the chicken is cooked through and golden brown on the outside. Season with salt and smoked paprika, and ground black pepper. Once done, place in a large bowl.

Step 3:

Add chopped green onion, lime juice, Worcestershire sauce, Chimichurri sauce, diced avocado, salt, garlic powder, and grated mozzarella to the bowl of chicken. Mix them until they are well combined using a spatula or your hands.

Step 4:

Get the egg roll wrapper and rotate it to look like a diamond shape. Add a generous amount of filling into the center. Fold the bottom gently next to the sides. Before you roll it, dip your fingers into water and wet the edges. Tuck and roll to seal. Continue until you finish the filling.

Step 5:

In a medium pot saucepan, pour 6 to 8 cups of oil and let it heat until it reaches 350 degrees F. Once it’s nice and hot, gently drop the egg rolls, seam side down first. Cook for 2 to 3 minutes until golden brown. Remove from the pot and place in a rack or plate lined with a paper towel to absorb extra oil.

Avocado Chicken Egg Roll Cheesecake Factory Style