CHICKEN AVOCADO EGG ROLLS
Steps:
- In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
- In large bowl combine cabbage, carrots and chicken mixture.
- 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. Add more oil, if needed.
- 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 over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
- Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.
BAKED VEGETABLE EGG ROLLS
This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.
Provided by Valerie Bertinelli
Categories appetizer
Time 1h30m
Yield 16 egg rolls
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
- Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
- Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
- Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
- Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
- Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
- Allow to cool for 5 minutes before serving.
CHICKEN AVOCADO EGG ROLLS RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 16
Steps:
- In a sauté pan heat canola oil over high heat. Sauté red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery and chicken. Cook 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture. In large bowl combine cabbage, carrots and chicken mixture. In medium saucepan, heat rice bran oil to 350°F. Oil needs to be deep enough to keep egg rolls from touching bottom of pan. Add more oil, if needed. To assemble egg rolls, layout egg roll skin with corner facing you. Place approximately 1/12th of mixture on roll and top with 2 pieces of avocado. Fold corner over mixture, and then fold in outside corners making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper. Seal the final edge with egg wash. Dredge egg roll in egg wash. Allow excess to drain off. Submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack. Dip in sweet chili sauce.
SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE
Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
- Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
- Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
- Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
- Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
- Serve immediately with cilantro dipping sauce.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 25.2 g, Cholesterol 6.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 384.8 mg, Sugar 1.7 g
VEGETARIAN "CHICKEN" AND AVOCADO EGG ROLLS
I took the recipe from Guy Fieri's new cookbookGuy Fieri Food, and made it vegetarian, tweeking it just a leetle bit. So yummy! If you wanted to, you could substitute the vegetarian chicken with mushrooms, tofu or other vegs. Enjoy!!
Provided by Sharon123
Categories Grains
Time 40m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In skillet over high heat, heat the 2 tbls. oil. Cook the onion and bell pepper for 2 minutes or until the onion is translucent. Add the ginger, garlic, bamboo shoots, celery, and "chicken". Reduce the heat to medium high, and cook for 5 minutes, stirring occasionally. Add the soy sauce, stir well, and set aside to cool. Season with salt and pepper.
- In a large bowl, mix the cabbage, carrots, and the warm chicken mixture.
- In a medium saucepan, heat the canola oil(I actually used corn oil) to 350*F. The oil needs to be deep enough to keep the egg rolls from touching the bottom of the pan; add more oil if needed. Prepare a baking sheet with a cooling rack on top. (I used paper towels).
- To create the egg rolls, lay an egg roll wrapper on your work surface with one corner facing you. Place about 1/3 cup of the mixture on the wrapper and place 2 pieces of avocado on top. Whisk together the egg and milk for the egg wash. Fold the top corner down over the filling, then fold the two side corners over the filling. Brush some of the egg wash on the top corner. Roll the egg roll upward firmly, taking care not to tear the wrapper. Each egg roll should be 4-5 inches long. Repeat with the remaining ingredients.
- Dredge each egg roll in the egg wash, allowing the excess to drip off. Fry the egg rolls, 3 at a time, until golden brown, about 3-4 minutes. Drain on the cooling rack( I actually sauteed in 1/2" oil and used paper towels). Slice the egg rolls on the diagonal. Serve with sweet chili sauce.
- Enjoy!
Nutrition Facts : Calories 839.3, Fat 79.5, SaturatedFat 6.4, Cholesterol 19.3, Sodium 579.6, Carbohydrate 28.3, Fiber 3, Sugar 1.2, Protein 6
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