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Chicken Avocado Egg Rolls
Chicken Avocado Egg Rolls
- Recipe Submitted by Herb on 11/05/2014
Category: Healthy Recipes, Sauces, Eggs, Chicken
Ingredients List
- ====For Egg Rolls=====
- Ӣ 4 cups shredded cabbage (I used coleslaw mix without dressing)
- ”¢ ½ teaspoon salt
- ”¢ ½ teaspoon ground black pepper
- Ӣ 2 cups shredded cooked chicken
- ”¢ ¼ cup cilantro, chopped
- Ӣ 2 tablespoons soy sauce
- Ӣ 1 teaspoon sesame oil, optional
- Ӣ 2 avocados, cut into thin slices
- Ӣ 1 roasted red bell pepper (I used the canned one), thinly sliced
- Ӣ 14 egg roll wraps (6x6inch)
- Ӣ 1 egg, beaten
- Ӣ Vegetable, or canola oil for frying
- ====For Dipping Sauce=====
- ”¢ ¼ cup sour cream
- Ӣ 3 tablespoons mayo
- ”¢ ¼ cup cilantro leaves
- Ӣ 1/8 teaspoon salt
- Ӣ A few squirts of Sriracha
Directions
1. In a medium skillet, sweat the cabbage with salt and pepper over medium heat until soft, about 5-7 minutes. Drain any excess water and cool slightly.
2. In a large bowl mix together cabbage, chicken, cilantro, soy sauce and sesame oil.
3. Place the chicken filling, avocado slices and red peppers around the work surface. Put the egg roll wrap on the work surface one at a time. Place a few slices of avocado and red bell pepper in the middle of the wrap top it with heaping 2 tablespoons of chicken filling. Fold the bottom corner over the filling and then fold in two side corners. Smear a little bit of egg wash on top corner and the sides. Now gently, yet tightly roll it. Place the egg rolls on a baking sheet.
4. Heat the oil to 350°F (175°C). The oil should be at least ¾ inch deep. Place 4-5 egg rolls at a time and fry until golden brown and fry on other side, about 1.5-2 minutes total. Put the fried egg rolls vertically in the deep bowl lined with paper towel. Serve immediately.
5. To make the dipping sauce, mix all the ingredients in a blender.
2. In a large bowl mix together cabbage, chicken, cilantro, soy sauce and sesame oil.
3. Place the chicken filling, avocado slices and red peppers around the work surface. Put the egg roll wrap on the work surface one at a time. Place a few slices of avocado and red bell pepper in the middle of the wrap top it with heaping 2 tablespoons of chicken filling. Fold the bottom corner over the filling and then fold in two side corners. Smear a little bit of egg wash on top corner and the sides. Now gently, yet tightly roll it. Place the egg rolls on a baking sheet.
4. Heat the oil to 350°F (175°C). The oil should be at least ¾ inch deep. Place 4-5 egg rolls at a time and fry until golden brown and fry on other side, about 1.5-2 minutes total. Put the fried egg rolls vertically in the deep bowl lined with paper towel. Serve immediately.
5. To make the dipping sauce, mix all the ingredients in a blender.
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