CHICKEN AVOCADO EGG ROLLS
Make and share this Chicken Avocado Egg Rolls recipe from Food.com.
Provided by Sandi From CA
Categories Chicken
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a saute pan with high heat add canola oil, and red onions. Saute until translucent then add ginger, garlic, bamboo shoots and chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Let cool, then cover and refrigerate.
- In medium mixing bowl combine cabbage, bean sprouts, carrots, peppers, celery 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 accordingly.
- 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 in, making a roll a 4 to 5-inch wide. Roll firmly, careful to not tear wrapper, and seal the final end 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, drain on paper towel on angle to allow oil to drain off.
Nutrition Facts : Calories 890.7, Fat 87.6, SaturatedFat 15.8, Cholesterol 2.9, Sodium 527.6, Carbohydrate 24.9, Fiber 3.7, Sugar 1.6, Protein 5.1
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- In a medium skillet, sweat the cabbage with salt and pepper over medium heat until soft, about 5-7 minutes. Drain any excess water and cool slightly.
- Place the chicken filling, avocado slices and red peppers around the work surface. Put the egg roll wrap on the work surface one at a time. Place a few slices of avocado and red bell pepper in the middle of the wrap top it with heaping 2 tablespoons of chicken filling. Fold the bottom corner over the filling and then fold in two side corners. Smear a little bit of egg wash on top corner and the sides. Now gently, yet tightly roll it. Place the egg rolls on a baking sheet.
- Heat the oil to 350°F (175°C). The oil should be at least ¾ inch deep. Place 4-5 egg rolls at a time and fry until golden brown and fry on other side, about 1.5-2 minutes total. Put the fried egg rolls vertically in the deep bowl lined with paper towel. Serve immediately.
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- In a large bowl, add the cooked chicken, avocado, cheese, tomato, onion, cilantro, sour-cream and lime juice. Season with salt and pepper and stir with a spoon until everything is fully combined and the avocado is chunky and mashed.
- Spread the mixture on equally on each of the floured tortillas and roll them up tightly. Cut in slices and place on plate. Serve right away or refrigerate until ready to serve. Enjoy hot or cold!
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- In a bowl, mash two avocados. Take a third avocado and dice it into small pieces. Toss it into the mixture, along with a diced tomato, 5 finely chopped sun-dried tomatoes, chopped red onion, cilantro, lime juice, and salt and pepper to taste.
- To wrap the egg rolls, position the egg roll wrappers in front of you with one corner pointing at you (so you’re looking at a diamond shape). Place about 2 tablespoons of the avocado filling in the lower center of the wrapper. Fold the corner over, tucking the wrapper under the filling tightly. Press your fingers on either end of the filling, to flatten the wrapper around it, and fold in the sides. Roll up until you reach the top of the wrapper. Dampen the top corner of the wrapper with beaten egg, and seal the egg roll. Repeat with the remaining egg roll wrappers and filling.
- Heat about 1 inch of vegetable oil in a heavy bottomed pan, deep cast iron skillet, or dutch oven over medium high heat to 350 degrees F. Line a plate with paper towels and set aside.
- Meanwhile, add all the sauce ingredients to a blender or food processor and pulse until smooth. Pour into a serving bowl and set aside. If you do not have a blender or food processor, simply mince the cilantro, garlic, and red chili, and combine with the sour cream, honey, lime juice, salt, and pepper.
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- In a medium bowl, add the avocado and mash to desired consistency. Add the onion, tomato, cilantro, garlic powder, lime juice and salt and pepper to taste.
- To make the egg rolls: Place the avocado mixture in the center of each wrapper. Using your finger, rub the edges with water. Bring the bottom edge of the wrapper and roll it tightly over the filling. Fold in the sides and continue to roll up the wrapper and press to seal. Repeat until you have used all of the wrappers.
- Add the. egg rolls to the hot oil and fry until they are golden brown on all sides for about 2-3 minutes. Remove with a metal tong onto a paper towel lined plate. Serve immediately with favorite dipping sauce.
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