Chicken Avocado Egg Rolls Recipe 445

Steps:

• In a sauté pan heat canola oil over high heat. Sauté red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery and chicken. Cook 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°F. Oil needs to be deep enough to keep egg rolls from touching bottom of pan. Add more oil, if needed. To assemble egg rolls, layout egg roll skin with corner facing you. Place approximately 1/12th of mixture on roll and top with 2 pieces of avocado. Fold corner over mixture, and then fold in outside corners making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper. Seal the final edge with egg wash. Dredge egg roll in egg wash. Allow excess to drain off. Submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack. Dip in sweet chili sauce.

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.

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:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.