Chicken Avocado Egg Rolls
From californiagrown 15 years agoIngredients
- 1/2 cup canola oil shopping list
- 1/2 cup minced red onion shopping list
- 1/4 cup minced red bell pepper shopping list
- 1/4 cup each: bamboo shoots and finely chopped celery shopping list
- 2 tablespoons minced fresh ginger shopping list
- 1 tablespoon minced garlic shopping list
- 2 boneless, skinless chicken breasts, chopped shopping list
- 1/4 cup soy sauce shopping list
- 1 cup each: julienne cut Napa and green cabbage shopping list
- 1/2 cup each: bean sprouts and shredded carrots shopping list
- 4 cups rice bran oil shopping list
- 2 avocadoes, peeled, pitted and cut into 24 strips shopping list
- 12 large egg roll wrappers shopping list
- 1 egg shopping list
- 1/4 cup milk shopping list
How to make it
- Heat canola oil in a large saute pan over medium heat. Add onion and bell pepper; cook for 5 minutes or until translucent. Add bamboo shoots, celery, ginger, garlic, and chicken; cook and stir for 5 minutes more. Let cool. In a medium bowl, combine cabbage, bean sprouts, carrots and chicken mixture. In a medium saucepan, heat rice bran oil to 350°F. (Oil should be deep enough so that egg rolls don’t touch bottom of the pan.) To prepare egg rolls, stir together egg and milk. Lay egg roll wrappers with corners facing like a diamond. Place equal amounts of filling and 2 strips avocado in the center of each. Fold in bottom, then sides and roll up making 4 to 5-inch long egg rolls, being careful not to tear wrappers. Seal with last corner with egg mixture. Dredge in egg mixture, then drain excess. Submerge in hot oil and fry until golden brown. Drain well on paper towels. Makes 12 egg rolls.
People Who Like This Dish 3
- auntybea Vernon, Canada
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