Chicken Avocado Egg Rolls
Course: Appetizers, LunchCuisine: AmericanDifficulty: Intermediate
Egg Rolls
12
Egg RollsPrep time
1
hourCooking time
30
minutesTotal time
1
hour30
minutesIngredients
2 tablespoons Canola Oil
1/2 cup finely minced red onion
1/4 cup finely minced red bell peppers
2 tablespoons Minced Ginger
1 tablespoon Minced Garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
2 cups chopped chicken breast
1/4 cup Soy Sauce
1 cup julienned green cabbage
1/2 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 tablespoon milk
Jarred sweet chili sauce, for dipping
Directions
- 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.
- In large bowl combine cabbage, carrots and chicken mixture.
- In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
- 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.
- 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.
