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: 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

Servings: persons

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

1
In a saute pan over high heat, add canola oil.
2
Saute red onions and bell peppers until translucent.
3
Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat.
4
Deglaze pan with soy sauce.
5
Cool mixture.
6
In large bowl combine cabbage, carrots and chicken mixture.
7
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.
8
Add more oil, if needed.
9
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.
10
Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide.
11
Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
12
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil.
13
Fry until golden brown, about 3 to 4 minutes.
14
Drain on sheet tray lined with a cooling rack.

2881

kcal

Calories

283

Fat

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 16 ingredients. The key ingredients include: 2 tablespoons canola oil, 1/2 cup finely minced red onion, 1/4 cup finely minced red bell peppers, 2 tablespoons minced ginger, 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