March 19, 2011

California Pizza Kitchen Avocado Club Egg Rolls

yup i made these! my husband and i have a favourite restaurant its California pizza kitchen! the last time we visited FL we got to eat there at coconut point. so good! i also have the recipe for the California club pizza that i made last valentines day for my husband and i. i found this recipe for the egg rolls on the foodie project for the CPK family cookbook! i found out about the cookbook last year they also sell them at the restaurant.  of course these are amazing they are easy to make i was confused at 1st about the egg wash part you don't need to brush the whole egg roll before frying.
8 Egg roll wrappers (6-inch square)
  • 1 Grilled Chicken breast, diced 3/8 inch
  • 2 large Roma tomatoes, seeded and diced 1/4 inch
  • 1/4 cup Cooked bacon, chopped (1 to 2 strips)
  • 2 ounces Monterey Jack cheese, grated
  • 1 medium Ripe Hass avocado, peeled, pitted, and sliced
  • 2 large Eggs
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • 2 to 3 cups vegetable oil
  • 4 large sprigs Italian (flat-leaf) parsley
  • 1/4 cup Ranch dressing
  • 1/4 cup Mayonnaise
  • 1 tablespoon + 1 1/2 teaspoons hot sauce

i got a great yummy shot of my cheese! 

1. Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (i.e., as a diamond, not a square).

2. Distribute the chicken, tomatoes, bacon, and  cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.

3. Stir the eggs in a small bowl to lightly liquefy. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.

4. Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.

5. Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper, and place the finished egg rolls in the dish, making sure they do not touch one another.

6. Heat the oil to 375° F in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs, and fry for another 1 to 1 1/2 minutes, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally and garnish each pair with a sprig of parsley.

7. Make Ranchito Sauce by whisking 1/2 cup of ranch dressing with the mayonnaise and hot sauce. Serve the egg rolls with the Ranchito Sauce in one bowl and the remaining 3/4 cup ranch dressing in another bowl on the side for dipping.

i had a little light trouble today since its cloudy and rainy!

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