Ready, Set, Cook! Special Edition Contest Entry: These delicious eggrolls are the perfect combination of hearty and spicy. Top them off with a cool avocado dipping sauce and your family is sure to gobble them up.
Heat 1 Tbsp oil in skillet and add chicken. Season with cajun seasoning and salt and pepper to taste. Cook until no longer pink in the center or 3-5 minutes per side. Transfer chicken to cutting board and let rest for 1-2 minutes.
Add remaining Tbsp of oil to the pan and the rest of the eggroll ingredients (except the eggroll wraps and vegetable oil). Dice chicken and add to pan. Let cook for about 5 minutes or until all vegetables are heated through and the cheese has melted.
Measure half a cup of the mixture and place in the center of each eggroll wrap. Fold in sides and bottom. In a bowl, combine flour and water to make a paste. Use your finger to rub some of the paste on the top fold of the eggroll and finish rolling. The flour/water paste will seal the eggroll shut.
Fry 2 or 3 at a time depending on the size of your fryer. Fry until golden brown.
AVOCADO DIPPING SAUCE DIRECTIONS:
Mash the avocados with a fork and add all other ingredients. Stir well to combine. Top with garnish (optional).
*TIP - The dipping sauce is better the longer it sits. If you have time, make it the day before and chill in the refrigerator. To keep the avocados from browning, add the avocado pits to the sauce while you're storing it.