Thursday, August 1, 2013

Chicken Avocado Egg Rolls

I'm new to using avocados in dishes, but this is one of two I tried in the month of July 2013.  Enjoy!


2 tablespoons canola oil
1/2 cup finely minced red onion
1/4 cup finely minced red bell peppers
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
2 cups chopped chicken breast
1/4 cup soy sauce
1 cup julienned green cabbage
1/2 cup shredded carrots
4 cups rice bran oil or canola oil
12 egg roll wrappers
2 avocados, sliced into 24 pieces
1 egg mixed with 1 tablespoon milk
Jarred sweet chili sauce, for dipping (I used Hoison sauce, as this is what I had on hand)

In a saute pan over high heat, add canola oil.
Raw Ginger

Red/Purple Onion and Bell Peppers

Took a shortcut  and used COOKED
chicken breast strips I already had in the freezer 
Substitution:  I used a bagged chopped salad mix, which
included the cabbage and carrots, called for by the recipe.

Substitution:  I used a bagged chopped salad mix, which
included the cabbage and carrots, called for by the recipe.

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.
Add soy sauce to deglaze pan before combining with cabbage mix
 Combine cabbage, carrots and chicken mixture.

Isn't this pretty? ;-)

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.  (Cook's note:  I actually dipped my wrappers in a little egg wash FIRST, to make sure they would seal well.  The original recipe says to dredge the ROLLED egg roll in egg wash. )

Place 1-2 avocado slices on edge of egg roll, closest to you.

Place chicken filling on top of avocado

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.

Submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes.

You may have to take some tongs and manually turn the egg roll,
so that it browns on ALL sides. 

Drain on sheet tray lined with a cooling rack.

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