Golden fried egg rolls filled with chicken and avocado.
Directions for: Chicken Avocado Egg Rolls
Ingredients
2 Tbsp canola oil
cup finely minced red onion
cup finely minced red bell peppers
2 Tbsp minced ginger
1 Tbsp minced garlic
cup sliced bamboo shoots
cup finely chopped celery
2 cups chopped chicken breast
cup soy sauce
1 cup julienned green cabbage
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
Directions
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.
2. In large bowl combine cabbage, carrots and chicken mixture.
3. In medium saucepan, heat rice bran oil to 350F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
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.
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.
See more: Chicken, Appetizer, Asian, Eggs/Dairy, Vegetables