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Chicken Avocado Egg Rolls

Chicken Avocado Egg Rolls


1 cup Napa cabbage (julienne)
1 cup green cabbage (julienne)
1/2 cup bean sprouts
1/2 cup carrots (shredded)
1/2 cup red onions (fine mince)
1/4 cup red bell peppers (fine mince)
1/4 cup celery (fine chop)
2 cups chicken breast (chopped)
2 tablespoons fresh ginger (minced)
1 tablespoon fresh garlic (minced)
1/4 cup soy sauce
4 ounces canola oil
4 cups rice bran oil
1/4 cup bamboo shoots
2 avocados (sliced into 24 pieces)
12 egg roll wrappers
1 egg
2 ounces milk

Cooking Instructions

In a sauté pan with high heat add oil, bell peppers and red onions. Sauté ingredients until translucent then add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Let product cool, then cover and refrigerate.

In a medium mixing bowl combine cabbage, bean sprouts, carrots and chicken mixture.

In a medium sauce pan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add accordingly.

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. Fold corner over mixture, and then fold outside corners in to mixture, making a roll of 4" to 5" wide. Roll firmly, careful to not tear wrapper, and seal the final end with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry till golden brown, drain on paper towel on angle to allow oil to drain off.

Yield: 12 portions
Prep time: 1 hour
Cook time: 30 minutes

Recipe courtesy Guy Fieri

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