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Vegetarian chicken and Avocado Egg Rolls Recipe

Vegetarian chicken and Avocado Egg Rolls Recipe

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Vegetarian chicken and Avocado Egg Rolls

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Ingredients:

Serving

2 tbsp olive oil
1/2 cup finely minced sweet onion (red or other sweet )
1/4 cup red bell pepper, finely minced
2 tbsp ginger, minced
1 tbsp garlic, minced
1/4 cup sliced bamboo shoot (i didn'tsp have so used more celery)
1/4 cup celery, finely chopped
1 1/2-2 cups diced vegetarian chicken
1/4 cup soy sauce (i used part soy part teriyaki sauce)
kosher salt
black pepper
1 cup cabbage, finely shredded
1/2 cup carrot, shredded
1 quart canola oil (i used about 1/2 inch of oil and sauteed them)
15 egg roll wraps
2 hass avocadoes, pitted, peeled, sliced into 12 pieces each
1 egg
1 tbsp milk (i used soy )
sweet chili sauce (i used thai sweet chli sauce)

Directions:

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!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	773.62 Kcal (3239 kJ)
Calories from fat	742.43 Kcal
		% Daily Value*
Total Fat	82.49g	127%
Cholesterol	44.72mg	15%
Sodium	372.5mg	16%
Potassium	157.23mg	3%
Total Carbs	2.96g	1%
Sugars	1.43g	6%
Dietary Fiber	0.68g	3%
Protein	7.77g	16%
Vitamin C	8.4mg	14%
Vitamin A	0.2mg	5%
Iron	2.3mg	13%
Calcium	17.5mg	2%

Amount Per 100 g
Calories	498.21 Kcal (2086 kJ)
Calories from fat	478.12 Kcal
		% Daily Value*
Total Fat	53.12g	127%
Cholesterol	28.8mg	15%
Sodium	239.89mg	16%
Potassium	101.25mg	3%
Total Carbs	1.91g	1%
Sugars	0.92g	6%
Dietary Fiber	0.44g	3%
Protein	5.01g	16%
Vitamin C	5.4mg	14%
Vitamin A	0.1mg	5%
Iron	1.5mg	13%
Calcium	11.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

22.2

Points
22

PointsPlus

Good Points

saturated fat free

Bad Points

High in Total Fat

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