Chicken Avocado Egg Roll Recipe
Who doesn’t love a crispy fried egg roll? Their crunchy exterior and flavorful filling are a hit with any food lover. And while they’re a must anytime you place a Chinese takeout order, it turns out they’re pretty easy to make at home, too.
Fresh vegetables and a dip made of Lee kum Kee Sriracha Mayo are at the heart of this delicious chicken avocado egg roll recipe. Each bite of these tasty treats is a fusion flavor bomb that’s hard to resist.
WHY WE LOVE IT
We love making egg rolls because they’re so versatile. They’re perfect to enjoy as a snack, serve as a side, or set out on a buffet table at parties.
When it comes to egg roll fillings, you’re only limited by your imagination. This fresh and vibrant recipe includes creamy avocado to balance the crispness of the veggies. It’s an unexpected twist that takes these dippable treats to the next level of flavor!
What You Will Need
Ingredients
- canola oil, divided (2 Tbsp. for cooking, 4 cups for frying)
- 1/2 cup finely minced red onion
- 1/4 cup finely minced red bell peppers
- 2 Tbsp. Lee Kum Kee Minced Ginger
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1/4 cup finely chopped celery
- 2 cups chopped chicken breast
- 1 cup julienned green cabbage
- 1/2 cup shredded carrots
- 12 egg roll wrappers
- 2 avocados, sliced into 24 pieces
- 1 egg mixed with 1 Tbsp. milk, for egg wash
Seasoning
- 1/4 cup Lee Kum Kee Panda Brand Cooking Soy Sauce
Dipping
- Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), for dipping
Made with
Lee Kum Kee products
How to make it
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n a sauté pan over high heat, add 2 tablespoons of canola oil. Sauté the red onions and bell peppers until translucent.
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Turn the heat down to medium and add Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, celery, and chicken, and cook for 5 minutes. Deglaze the pan with Lee Kum Kee Panda Cooking Soy Sauce. Allow the mixture to cool.
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In a large bowl combine cabbage, carrots, and the chicken mixture.
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In a medium saucepan, add enough oil (around 4 cups) to keep egg rolls from touching the bottom of the pan. Heat to 350°F.
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To form each egg roll, lay out the egg roll skin with a corner facing you. Place 1½ Tbsp. of the mixture on each roll and then place 2 pieces of avocado on top of the mixture. Fold the corner over the mixture, and then fold the outside corners over the mixture, making a roll that is 4- to 5-inches wide. Roll up firmly, being careful not to tear the wrapper, and seal the final edge with egg wash.
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Dredge each egg roll in egg wash, allowing the excess to drain off. Submerge the egg rolls in oil. Fry until golden brown, about 3 to 4 minutes. Drain on a sheet tray lined with a cooling rack. Serve these chicken avocado egg rolls with Lee Kum Kee Sriracha Mayo for dipping. Enjoy!
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