Chicken Avocado Egg Rolls

Total Time:
1 hr 30 min
1 hr
30 min

12 egg rolls

  • 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
Watch how to make this recipe.
  • 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.

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