Ingredients
2 c. cooked shredded chicken
2 avocados, peeled and pitted
1 (8-oz) block cream cheese, softened
1 (10-oz) packaged frozen spinach, defrosted and drained
1 c. chopped artichoke hearts
1 clove garlic
1 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
16 egg roll wrappers
2 tbsp. vegetable oil (optional)
1 lb. brussels sprouts, trimmed and halved
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Lemon wedges, for serving
Preparation
Step 1In a large bowl, combine chicken, avocados, cream cheese, spinach, artichokes, garlic, and parsley. Season with salt, pepper, and a pinch red pepper flakes. Step 2Set an egg roll wrapper in a diamond shape in front of you and spoon about 2 tablespoons avocado mixture in the center. Fold up bottom half and sides, then gently roll, sealing seam with a couple drops of water. Repeat with remaining filling and wrappers. Brush egg rolls with oil, if using. Step 3Working in batches, place egg rolls in basket of air fryer, seam side down, and cook at 400° for 15 minutes. Step 4In a large bowl toss brussels sprouts with oil and season with salt and pepper. Place in basket of air fryer in a single layer, and cook at 400° for 15 minutes, or until brussels are golden and fork tender, tossing halfway through. Step 5Squeeze lemon over brussels sprouts and serve with egg rolls.
Made it? Let us know how it went in the comment section below!
