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Avocado egg rolls on a plate with dip in a glass bowl

Chicken Avocado Egg Rolls

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 288kcal
Author: Holly
These homemade southwestern Chicken Avocado Egg Rolls are crispy outside, with a creamy avocado, chicken, black bean and corn filling.


  • 12 egg roll wrappers
  • oil for frying


  • 2 ripe avocados diced
  • 3 tablespoons red onion finely diced
  • 1 cup cooked chicken finely chopped
  • ¼ cup finely diced tomatoes drained
  • ½ cup black beans
  • ½ cup corn
  • 1 cup monterey jack cheese shredded
  • ½ teaspoon garlic powder


  • Combine all filling ingredients in a large bowl. Mix well.
  • Place an egg roll wrapper on a cutting board and top with 2 tablespoons if the filling. Fold in half diagonally, fold the side in and gently roll the egg roll. Slightly wet the edges and seal.
  • Heat 1" of oil over medium heat in a frying pan. Add egg rolls and fry 2 minutes per side or until crisp and golden.
  • Drain on paper towels and serve warm.


Nutrition is calculated without the oil for frying.


Calories: 288kcal | Carbohydrates: 28g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 255mg | Potassium: 462mg | Fiber: 7g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 9mg | Calcium: 165mg | Iron: 2mg