Chicken Avocado Egg Rolls Recipe

Name: Chicken Avocado Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 1/2 cup minced red onion; 1/4 cup minced red bell pepper; 1/4 cup each: bamboo shoots and finely chopped celery; 2 tablespoons minced fresh ginger; 1 tablespoon minced garlic; 2 boneless, skinless chicken breasts, chopped; 1/4 cup soy sauce; 1 cup each: julienne cut Napa and green cabbage; 1/2 cup each: bean sprouts and shredded carrots; 4 cups rice bran oil; 2 avocadoes, peeled, pitted and cut into 24 strips; 12 large egg roll wrappers; 1 egg; 1/4 cup milk

Servings: persons

1/2 cup canola oil
1/2 cup minced red onion
1/4 cup minced red bell pepper
1/4 cup each: bamboo shoots and finely chopped celery
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 boneless, skinless chicken breasts, chopped
1/4 cup soy sauce
1 cup each: julienne cut Napa and green cabbage
1/2 cup each: bean sprouts and shredded carrots
4 cups rice bran oil
2 avocadoes, peeled, pitted and cut into 24 strips
12 large egg roll wrappers
1 egg
1/4 cup milk

1
Heat canola oil in a large saute pan over medium heat. Add onion and bell pepper; cook for 5 minutes or until translucent. Add bamboo shoots, celery, ginger, garlic, and chicken; cook and stir for 5 minutes more. Let cool. In a medium bowl, combine cabbage, bean sprouts, carrots and chicken mixture. In a medium saucepan, heat rice bran oil to 350u00b0F. (Oil should be deep enough so that egg rolls don't touch bottom of the pan.) To prepare egg rolls, stir together egg and milk. Lay egg roll wrappers with corners facing like a diamond. Place equal amounts of filling and 2 strips avocado in the center of each. Fold in bottom, then sides and roll up making 4 to 5-inch long egg rolls, being careful not to tear wrappers. Seal with last corner with egg mixture. Dredge in egg mixture, then drain excess. Submerge in hot oil and fry until golden brown. Drain well on paper towels. Makes 12 egg rolls.
2
March 2008
3
California Grown

1539

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup canola oil, 1/2 cup minced red onion, 1/4 cup minced red bell pepper, 1/4 cup each: bamboo shoots and finely chopped celery, and more.

Yes, Chicken Avocado Egg Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Avocado Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions