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Chicken Avocado Egg Rolls Recipe

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This recipe for Chicken Avocado Egg Rolls is from Momma Kate's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 tbsp. Oil
1/2 c. Red Onion Minced
1/4 c. Red Bell Pepper Minced
2 tbsp. Ginger Minced
1 tbsp. Garlic Minced
1/4 c. Bamboo Shoots Sliced
1/4 c. Celery Chopped
2 c. Chicken Cooked Cut into 1/2 in. Pieces
1/4 c. Soy Sauce
1 c. Green Cabbage Chopped
1/2 c. Carrots Shredded
1 qt. Rice Oil
15 Egg Roll Wrappers
2 Avocados Sliced into 12 Pieces
1 Egg
1 tbsp. Milk
Sweet Chili Sauce for Dipping

In skillet over high heat, heat the 2 tbsp. oil. Cook the onion and bell pepper for 2 min. Add the ginger, garlic, bamboo, celery and chicken. Reduce heat to medium and cook for 5 min. Add the soy sauce, stir. Set aside to cool.

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

In a medium saucepan heat the 1 qt oil to 350. Enough oil that the egg rolls do not touch bottom of pan. Prepare baking sheet with drainage.

To create egg rolls lay an egg roll wrapper on your work surface. Place about 1/3 c. 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 in the 2 sides. Roll remaining together.

Fry till golden brown.




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