Vegetarian Chicken And Avocado Egg Rolls Recipes

Steps:

• In a saute pan with high heat add 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.

Steps:

• 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.

Steps:

• Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (faced as a diamond, not a square).
• Distribute the chicken, tomatoes, bacon and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.
• Lightly stir the eggs in a small bowl. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.
• Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.
• Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper and place the finished egg rolls in the dish, making sure they do not touch one another. If you're going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
• Heat the oil to 375 degrees in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs and fry for another 1 to 1 1/2 minute, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally. Serve the egg rolls with the Ranchito Sauce.
• To Make Ranchito Sauce: Whisk 1/2 cup of ranch dressing with the mayonnaise and hot sauce.

Steps:

• In skillet over high heat, heat the 2 tbls. oil. Cook the onion and bell pepper for 2 minutes or until the onion is translucent. Add the ginger, garlic, bamboo shoots, celery, and "chicken". Reduce the heat to medium high, and cook for 5 minutes, stirring occasionally. Add the soy sauce, stir well, and set aside to cool. Season with salt and pepper.
• In a large bowl, mix the cabbage, carrots, and the warm chicken mixture.
• In a medium saucepan, heat the canola oil(I actually used corn oil) to 350*F. The oil needs to be deep enough to keep the egg rolls from touching the bottom of the pan; add more oil if needed. Prepare a baking sheet with a cooling rack on top. (I used paper towels).
• To create the egg rolls, lay an egg roll wrapper on your work surface with one corner facing you. Place about 1/3 cup of the mixture on the wrapper and place 2 pieces of avocado on top. Whisk together the egg and milk for the egg wash. Fold the top corner down over the filling, then fold the two side corners over the filling. Brush some of the egg wash on the top corner. Roll the egg roll upward firmly, taking care not to tear the wrapper. Each egg roll should be 4-5 inches long. Repeat with the remaining ingredients.
• Dredge each egg roll in the egg wash, allowing the excess to drip off. Fry the egg rolls, 3 at a time, until golden brown, about 3-4 minutes. Drain on the cooling rack( I actually sauteed in 1/2" oil and used paper towels). Slice the egg rolls on the diagonal. Serve with sweet chili sauce.
• Enjoy!