Ingredients
- 4 ounces canola oil
- 1/2 cup finely minced red onions
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1/4 bamboo shoots
- 2 cups chopped chicken breast
- 1/4 cup soy sauce
- 1 cup julienned Napa cabbage
- 1 cup julienned green cabbage
- 1/2 cup bean sprouts
- 1/2 cup shredded carrots
- 1/4 cup finely minced red bell peppers
- 1/4 finely chopped celery
- 4 cups rice bran oil
- 12 egg roll wrappers
- 2 avocados, sliced into 24 pieces strips
- 1 cup egg wash
Directions
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By angel.vega6_122...
orlando, 48
on October 19, 2009
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This recipe was good by its self but when I reviewed all the comments and tried it for myself I felt that it could use a change; so I took things out and swithched others. For example I took out the bamboo shoots and used bean sprouts, I doubled the green cabbage and took out the other, also instead of cutting the avocados into slices i cut them into small cubes so that they could get all through the mixture, instead of using the soy sauce to deglaze the pan I used it in the end when I actually added the carrots and cabbage to the cook mixture so that it could cook off ( I only used 11/2 tablespoons, then let the enitre mixture to cook till the cabbage was soft but had a slight crunch and I added the chicken witch helped soak up any left over soy sauce, lastly I added a little cinnamon sugar spice that helped with the ginger taste that can be a little much for some people, all in all after changing and adding they were a success at my husbands mothers wedding party. This also allows you to make it your own and fit the overall taste of your guest.
By toleshi_11542560
Las Vegas, NV
on January 09, 2009
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I must say, after reading some of the nay reviews, I tried it anyway 'cause I bought all of the stuff. Not bad! Not bad at all. Mine weren't watery 'cause I forgot the soy sauce ahahahahahah! Still good. And I'm a picky eater and it was still good. oh, and I hate avocado, but you can't taste it that much. I say make it. Chinese egg rolls in restaurants, lately, are skimpy, greasy, etc. These are tasty. Love the ginger!
By packfans_1921249
Kingsport, TN
on May 09, 2006
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I tried other recipes of Guy's and love avocados, so I thought this would be an automatic winner -- I was disappointed. They were okay -- not great -- and I couldn't taste the avocado at all. I didn't love the flavor of the filling. I never could identify what it was that didn't appeal to me, but I will not attempt this recipe again. It was a lot of work to get everything prepared, and then the egg rolls were watery after being cooked. I guess you could try squeezing the water out of the carrots and peppers? I really wanted this to turn out great, but for me, it didn't. Just okay...
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