Chicken Avacado Eggrolls
Makes about 12 egg rolls
Ingredients:
2 tbs. canola oil
1/2 cup finely minced red onion
1/4 cup finely minced red bell pepper
2 tbs. minced ginger
1 tbs. minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
2 cups chopped chicken breast (cooked)
1/4 cup soy sauce
1 cup julienned green cabbage
1/2 cup shredded carrots
4 cups rice oil or canola oil (or other oil good for frying)
12 egg roll wrappers
2 avocados, sliced into 24 pieces
1 egg mixed with 1 tbs milk
Jar of sweet chili sauce for dipping
Directions:
In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celert, 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 oil (or other oil) to 350 degrees. 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 the corner facing you, place about 1/12th of the mixture on the wrapper and place 2 ieces of avocado on top of the 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 the wrapper, and seal the final edge with egg wash.
Dredge the egg roll on egg wash, allow excess to drain off and submerge roll in fry oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.