Yield: 12 egg rolls
Ingredients
* 2 tablespoons canola oil
* 1/2 cup red onion, finely minced
* 1/4 cup red bell peppers, finely minced
* 2 tablespoons ginger, minced
* 1 tablespoon garlic, minced
* 1/4 cup bamboo shoots, sliced
* 1/4 cup celery, finely chopped
* 2 cups chicken breast meat, chopped
* 1/4 cup soy sauce
* 1 cup julienned green cabbage
* 1/2 cup carrots, shredded
* 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
Directions
In a saute pan over high heat, add canola oil. Saute the red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery and chicken, cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Set aside the mixture.
In a large bowl, combine the chicken mixture with the cabbage and carrots.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough (4 inches) to keep egg roll from touching bottom of pan. Add more oil, if needed.
Layout the egg roll skin with corner facing you, place 1 teaspoon of mixture on the egg roll and place 2 pieces of avocado on top of the mixture. Fold corner over mixture and then fold 2 side corners over the mixture, turn over to make a roll, 4 to 5-inches wide. Roll firmly and carefully to avoid not to tear off wrapper. Seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and deep fry the egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on towel sheet tray lined with a cooling rack.
