Avocado Egg Rolls for #SundaySupper

These Avocado Egg Rolls remind me of appetizers served at a local burger and pizza place.  Theirs are good, but I think these are better!

Avocado Egg Rolls

When I first thought of making these on my own, I was intimidated.  To my mind, egg rolls were scary things!  So much potential for messing them up.  In truth, they’re not that hard to do and hey, if I did mess up, y’all know it’s an Imperfect Kitchen anyway.  We’d figure it out together!  Right?

Avocado Egg Rolls

Don’t be afraid to tuck and roll tightly!  Sounds like I’m telling you how to do a fancy gymnastic movement or something.  The egg rolls can take it.  They’re stronger than they look!  The following pictures are from a previous post on a more traditional Egg Roll.  The rolling process is the same, just be sure you add the avocado!

Egg Rolls

Egg Rolls

Egg Rolls

Egg Rolls

Egg Rolls

Egg Rolls

Egg Rolls

Egg Rolls

Egg Rolls

Egg Rolls

Line a cookie sheet with several layers of paper towels and a place a cooling rack over the towels.  Once the egg rolls are done frying, set them on the cooling rack to drain any excess oil prior to serving.  If you’re doing a lot of egg rolls, after they’ve drained a little, move them to another cookie sheet and keep them warm in a 200 degree F oven until you’re ready to serve.

Avocado Egg Rolls

I don’t know about you, but I’m ready for the Big Game now!  Serve these Avocado Egg Rolls with some Soy Sauce or Sweet and Sour Sauce to dip.  You’re going to love the creamy texture of the avocados.  They get buttery and smooth as they cook.  They’ll just melt in your mouth when you bite into them!

Avocado Egg Rolls

Avocado Egg Rolls for #SundaySupper

Serve as an appetizer or a light main dish! To keep it vegetarian, just omit the chicken!

  • 2 TBLS Canola Oil
  • ½ cup minced onion
  • 2 TBLS minced ginger
  • 1 TBLS minced garlic
  • 1 cup lean ground chicken
  • 3 TBLS reduced sodium soy sauce
  • ¾ cup julienned green cabbage
  • ½ cup shredded carrots
  • 4 cups canola oil - for frying
  • 12 egg roll wrappers
  • 2 avocados, sliced into 24 pieces
  • 1 egg mixed with 1 TBLS milk

In a skillet over high heat, add canola oil.

Saute onions until translucent. Add ginger, garlic and chicken.

Cook until chicken is nicely browned, about 5 minutes.

Deglaze pan with soy sauce. Remove from heat and let cool.

In a large bowl, combine cabbage, carrots and cooled chicken mixture.

In medium sauce pan, heat remaining oil to 350 degrees F.

Oil needs to be deep enough to keep the egg roll from touching the bottom of the pan.

Add more oil if necessary.

To roll egg rolls, layout egg roll skin with corner facing you.

Place approximately 1/12th of the mixture on roll and then place two slices of avocado on top.

Fold corner over mixture, then fold outside corners in to mixture, making a roll approx 4 to 5-inches wide.

Roll firmly, being careful not to tear wrapper.

Seal the inside edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off.

Using tongs, carefully submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes.

Drain on a sheet tray lined with a cooling rack and several layers of paper towels.

Are you still looking for more great menu ideas for The Big Game?  I’ve got you covered with a whole line-up of great dishes from my #SundaySupper family!

Enjoy!!

Appetizers and Sides

Main Dishes

Desserts and Drinks

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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This Post Has 20 Comments

  1. I cannot tell you how long it has been since I’ve made eggrolls, Sara! Now I’m going to have to make yours. Love that creamy avocado in there! Beautiful!

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