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Avocado Egg Rolls for #SundaySupper

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

Ingredients
  

  • 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

Method
 

  1. In a skillet over high heat, add canola oil.
  2. Saute onions until translucent. Add ginger, garlic and chicken.
  3. Cook until chicken is nicely browned, about 5 minutes.
  4. Deglaze pan with soy sauce. Remove from heat and let cool.
  5. In a large bowl, combine cabbage, carrots and cooled chicken mixture.
  6. In medium sauce pan, heat remaining oil to 350 degrees F.
  7. Oil needs to be deep enough to keep the egg roll from touching the bottom of the pan.
  8. Add more oil if necessary.
  9. To roll egg rolls, layout egg roll skin with corner facing you.
  10. Place approximately 1/12th of the mixture on roll and then place two slices of avocado on top.
  11. Fold corner over mixture, then fold outside corners in to mixture, making a roll approx 4 to 5-inches wide.
  12. Roll firmly, being careful not to tear wrapper.
  13. Seal the inside edge with egg wash.
  14. Dredge the egg roll in egg wash, allow excess to drain off.
  15. Using tongs, carefully submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes.
  16. Drain on a sheet tray lined with a cooling rack and several layers of paper towels.