How to make it

  • 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

Reviews & Comments 4

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  • impssweetp 7 years ago
    This sounds great. Think I will add just a drop of Hoisin Sauce for good measure.
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    " It was excellent "
    kimmycat ate it and said...
    Oh yum, sounds like those Chili's Chicken & Avocado egg rolls, which I just love. I might substitute sweet corn for the bell peppers, but can't wait to try this one for sure. With the holiday potlucks right around the corner, probably will wanna do a few batches of these for the freezer. Thanks!
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  • optimistic1_2 7 years ago
    have a 15 year old at home that will love this....great post
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  • nativeprincess 7 years ago
    This is wonderful :) Love the ingredients, so it has to be good!
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  • maureenlaw 7 years ago
    Nice recipe, cute doggie!
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