Chicken Spiced Bacon Avocado Baked Egg Rolls

  • Author: The Kitchen Whisperer

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  • 2 boneless, skinless chicken breasts cut into 1/4” strips
  • 4 slices, thick cut bacon cut in half
  • 8 slices avocado (1/4” thick)
  • 1/2 tsp cumin
  • 1 1/2 tsp Chicken Taco Seasoning
  • 8 Egg roll wrappers
  • Cooking Spray


  1. Preheat oven to 400F.
  2. Take the chicken strips and add the 1 1/2 taco seasoning and gently mix to coat the chicken. Set aside.
  3. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
  4. Take the ½ tsp cumin and sprinkle that over the bacon.
  5. Using your fingers, gently rub in.
  6. In a medium skillet over medium heat, add in the bacon and cook until crispy, ~5-7 minutes each side.
  7. When the bacon is done, remove and place on a plate to cool.
  8. Place the chicken in the pan and cook 5-7 minutes per side or until cooked through (~165F).
  9. Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush both sides with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them.
  10. Lay down a slice of avocado not quite in the middle of the wrapper.
  11. Next top with a slice of bacon and then a strip of chicken.
  12. Begin rolling by taking the bottom and ‘tucking’ under the mixture.
  13. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end.
  14. Set aside and repeat for the remaining wrappers.
  15. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
  16. Bake for 8 minutes, flip, spray again and bake for another 5-8 minutes until golden brown and crispy. I sometimes will broil them for a minute to get that extra crunch.
  17. To make the dipping sauce simply combine all ingredients in a bowl.
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