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Chicken Avocado Egg Rolls

Chicken Avocado Egg Rolls
COOK TIME
30 min
YIELDS
12 servings

Golden fried egg rolls filled with chicken and avocado.

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Ingredients

2
Tbsp canola oil
½
cup finely minced red onion
¼
cup finely minced red bell peppers
2
Tbsp minced ginger
1
Tbsp minced garlic
¼
cup sliced bamboo shoots
¼
cup finely chopped celery
2
cups chopped chicken breast
¼
cup soy sauce
1
cup julienned green cabbage
½
cup shredded carrots
4
cups rice bran oil or canola oil
12
egg roll wrappers
2
avocados, sliced into 24 pieces
1
egg mixed with 1 tbsp milk
Jarred sweet chili sauce, for dipping
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Directions

Step 1

In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.

Step 2

In large bowl combine cabbage, carrots and chicken mixture.

Step 3

In medium saucepan, heat rice bran oil to 350ºF. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

Step 4

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.

Step 5

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

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My rating for Chicken Avocado Egg Rolls
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