Chicken Avocado Egg Rolls

By Cdreamgirl

Ingredients

• Ingredients Serves 12 5 items on sale
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• 2 tbsp canola oil
• 1 ⁄2 cup red onion, finely minced
• 1 ⁄4 cup red bell pepper, finely minced
• 2 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 ⁄4 cup bamboo shoots, sliced
• 1 ⁄4 cup celery, finely chopped
• 2 cup chicken breast, chopped
• 1 ⁄4 cup soy sauce
• 1 cup green cabbage, julienned
• 1 ⁄2 cup carrots, shredded
• 4 cup rice bran oil, or canola oil
• 12 egg roll wrappers
• 2 avocados, sliced into 24 pieces
• 1 egg, beaten with 1 tbsp milk
• 1 jar sweet chili sauce, for dipping

Details

Servings 1
Adapted from kitchme.com

Preparation

Step 1

In a saute pan over high heat, add 2 tbsp canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, and chicken and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
In a large bowl, combine cabbage, carrots, and chicken mixture.
In a medium saucepan, heat rice bran oil to 350 degrees F (175 degrees C). The oil needs to be deep enough to keep the egg rolls from touching the bottom of the pan. Add more oil, if needed.
To roll the egg rolls, lay out an egg roll wrapper with the corner facing you, place approximately 1/12th of mixture on roll, and place 2 pieces of avocado on top of mixture. Fold the corner over mixture and then fold the 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 a sheet tray lined with a cooling rack