Cobb Salad Egg Rolls

Cobb Salad Egg Rolls  -

I’ve been working on being more creative with my food lately. Coming up with unique and out of the box recipes to share…

Cobb Salad and Egg Rolls. Both on their own are great appetizers. By combining both of them, you get a super appetizer baked in a crispy wonton. All I did was combine my favorite toppings from a Cobb salad (sorry, but NO black olives!), shredded cabbage and baked in Nasoya’s egg roll wraps.  Cobb Salad Egg Rolls

I didn’t know what to expect when these rolls came out of the oven. They looked beautiful on the outside –  all brown and crisp. I could hardly wait to take a bite. I used some ranch dressing to dip the egg roll in and I took a bite. All I could hope for was not some epic kitchen fail.

No fail here! My first bite was filled with shredded chicken, avocado, bacon, blue cheese, tomatoes, hard boiled egg and green onions. The shredded chicken,  avocado and blue cheese made the inside of the egg roll very rich and filling. These could be a light appetizer or have a couple for dinner.

Cobb Salad Egg Rolls  #dinner #recipe

Cobb Salad Egg Rolls


  • 1 1/4 cup shredded cabbage slaw
  • 1 tbsp red wine vinegar
  • 1 tsp extra virgin olive oil
  • 1 squirt of honey
  • Salt & Pepper
  • 8 egg roll wrappers (I used Nasoya brand)
  • 1 1/2 cup cooked shredded chicken
  • 1 avocado, diced
  • blue cheese crumbles
  • 2 hard boiled eggs, diced
  • 4 sliced of cooked bacon, crumbled
  • 3 green onions, diced
  • 1 tomato, diced
  • Ranch dressing


  1. Pre-heat the oven to 425 degrees. Line a baking sheet with foil and coat with cooking spray.
  2. In a large boil, add cabbage slaw. To make slaw dressing, combine vinegar, olive oil, honey, salt and pepper. Stir and pour over cabbage. Toss slaw with dressing.
  3. Make an assembly line with all of the remaining ingredients. (except for the Ranch dressing.) Take an egg roll wrapper and lay it so it looks like a diamond. Spread a few dabs of water on top of the diamond to help it stick. Layer the cabbage slaw and the rest of the filling ingredients in the middle of the egg roll wrapper.
  4. To fold the egg roll - Fold bottom corner over filling. Fold in both sides snugly against filling. Roll the wrap up and seal with the top corner. Lay flap side down on cookie sheet. Repeat with other egg roll wrappers.
  5. When ready to bake, spray the top of egg rolls with cooking spray. Bake for 15 minutes. Check to see if egg rolls are browning. Bake longer if needed. Serve immediately with ranch dressing for dipping.
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meghan sig

13 Responses

  1. Christie - Food Done Light says

    Love this idea. All the flavors would be great in an egg roll. Thanks for sharing on Thursdays Treasures.

    • admin says

      Thanks, Christie!! Love your link party!

  2. Chandra@The Plaid and Paisley Kitchen says

    what a great idea! Super flavorful! Thanks for sharing at Show Me Your Plaid Monday’s!

  3. Shiloh Barkley says

    Very cool! I love homemade egg rolls!

    • admin says

      Thanks, Shiloh!

  4. Heather @ Sugar Dish Me says

    Are you doing to me?!
    This is awesome and creative and pretty much delicious.
    Thanks for leaving out the black olives.

    • admin says

      So glad you like it! I’ve never been a fan of black olives. Glad to know I’m not alone!

  5. Raquel @ Organized Island says

    Wow I would not have thought of putting those two together but they look fabulous! Nice idea! Happy Valentine’s Day!

    • admin says

      It’s a great combo! I hope you try them soon!

  6. katie says

    These look fab–and what a wonderufl idea. I would have never thought to make a cobb salad egg rolL!

    • admin says

      Thanks, Katie!! I hope you try them soon!

  7. sally @ sallys baking addiction says

    I don’t think you could pack more wonderful ingredients into an egg roll! I love everything about these – especially the avocado, blue cheese, and chicken. :) I’ve never made my own egg rolls before!

    • admin says

      Sally, it’s sooo easy! Esp since you can buy the egg roll wrappers at the grocery store. If Nasoya wasn’t sold at my store, I don’t think I’d be making egg rolls either!


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