Chicken Avocado & Veggie Egg Rolls With Sweet & Sour Sauce

1. 1

   Heat a deep skillet over medium heat, and add sesame oil and 1 tsp olive oil, and chicken.

2. 2

   Cook until the chicken is done, about 5 minutes. Transfer to a mixing bowl.

3. 3

   In the same pan, add 1 tsp olive oil, and all of the veggies except the avocado.

4. 4

   Cook for about 2 minutes, then add to the chicken.

5. 5

   Add the avocado and mix well.

6. 6

   Take an egg roll wrapper and place it with pointed end up (like a diamond).

7. 7

   Place a heaping spoonful of the filling in the center of each wrapper, then roll both sides over tightly, then roll the bottom over the fillings, and brush water on the tip of the wrapper to seal it.

8. 8

   Heat grapeseed oil in a heavy pot or deep fryer to 375*, then drop the egg rolls in batches leaving enough room to turn them.

9. 9

   Turn when golden and crispy, and place on paper towels.

10. 10

    Place all the sauce ingredients except corn starch and water in a small saucepan and bring to a boil over medium heat stirring often.

11. 11

    Mix the corn starch and water in a small bowl. Once sauce comes to a boil, add the corn starch mixture and stir until it thickens. Remove from heat.

* Per serving · 4 servings · Values may vary.