I was bored yesterday and started flipping through my most trusted cookbooks to find something to make for dinner. I stumbled upon this recipe in my Guy Fieri cookbook, and decided to make this appetizer into dinner! It turned out so well, I know I am going to make these next time I have people over! If you want to go vegetarian, just leave out the chicken. So delicious, I hope you guys enjoy!
Chicken-Avocado Egg Rolls
Prep time: 10-15 minutes
Cook time: 5 minutes per batch
Makes 15 egg rolls
2-3 chicken breasts, cooked and diced (smaller than bite-sized pieces)
1/2 cup finely minced red onion
1/4 cup finely minced red bell pepper
2 tbsp minced ginger
1 tbsp (6 cloves) minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
1/4 cup soy sauce
salt & pepper
1 cup shredded cabbage
1/2 cup shredded carrots
Canola or vegetable oil
15 egg roll wrappers*
2 avocados, cut into slices
1 egg, scrambled
Sweet Chili sauce for dipping
Heat 1 tbsp oil in a large frying pan over medium heat – add onions and bell pepper and saute until soft. Add ginger, garlic, bamboo shoots, celery, and chicken; cook for 5 minutes, stirring occasionally. Stir in soy sauce, season to taste, and set aside to cool.
In a large bowl, combine cabbage, carrots, and chicken mixture. Lay an egg wrapper on your work surface with one corner pointed towards you. Place 1/3 cup of filling on the egg wrapper, centred on the bottom half of the egg wrapper. Lay 2 avocado slices on top. Fold bottom corner of egg wrapper over filling, fold in two side corners. Brush top corner with egg wash, and roll egg wrapper closed. Seal edge with more egg wash if needed. Set aside, and repeat until all egg wrappers are filled.
Meanwhile, heat canola or vegetable oil in a small pot over medium heat. (I used a pot that was big enough to fit 3 wrappers at a time.) When oil is hot, carefully add wrappers to oil, and fry until dark golden brown. Set to cool on cooling rack (place cooling rack over cookie sheet for easy clean-up!) Cook egg rolls in batches so as to not over-crowd the pot. (If you have a deep fryer, have fun! I’m not sure how well these would work in the new deep fryers that use only 1 tbsp of oil, but if you use one of those to make this recipe please let me know how it turns out!)
Serve warm with sweet chili sauce for dipping, and enjoy!
Original recipe from Guy Fieri Food, pg 86.