Chicken Avocado Egg Rolls
These chicken and avocado egg rolls include green cabbage, celery, bamboo shoots and carrots to in a flavorful medley wrapped into crispy packages.
- 2 tablespoons canola oil
- 1/2 cup red onion, finely minced
- 1/4 cup red bell peppers, finely minced
- 2 tablespoons ginger, minced
- 1 tablespoon garlic, minced
- 1/4 cup bamboo shoots, sliced
- 1/4 cup celery, finely chopped
- 2 cups chicken breast, chopped
- 1/4 cup soy sauce
- 1 cup green cabbage, julienned
- 1/2 cup carrots, shredded
- 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
Preparation time 60mins
Cooking time 90mins
Adapted from foodnetwork.com
In a sauté pan heat canola oil over high heat.
Sauté red onions and bell peppers until translucent.
Add ginger, garlic, bamboo shoots, celery and chicken. Cook 5 minutes over medium heat.
Deglaze pan with soy sauce.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350°F. Oil needs to be deep enough to keep egg rolls from touching bottom of pan. Add more oil, if needed.
To assemble egg rolls, layout egg roll skin with corner facing you.
Place approximately 1/12th of mixture on roll and top with 2 pieces of avocado.
Fold corner over mixture, and then fold in outside corners making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper. Seal the final edge with egg wash.
Dredge egg roll in egg wash. Allow excess to drain off.
Submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes.
Drain on sheet tray lined with a cooling rack.
Dip in sweet chili sauce.
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