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Friday, May 1, 2009

Recipe Technique Finds : Chicken Avocado Egg Rolls

Sometime it is the nice recipe(s) that are good. Other times it is one or more of the techniques, shown in the TV shows and highlighted, to a greater extent in the TV show, that really say "aha!" Guy Fieri did it in this episode by saying a great technique. He said to make an egg wash and place in the egg roll wrappers to coat them first so they would bind well and roll up better . In this recipe, after the egg wash he placed the wrapper mixture in the wrapper to later to make them better. This is one technique I have to try.
Chicken Avocado Egg Rolls
Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: Let the Good Times Roll


• 2 tablespoons canola oil
• 1/2 cup finely minced red onion
• 1/4 cup finely minced red bell peppers
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1/4 cup sliced bamboo shoots
• 1/4 cup finely chopped celery
• 2 cups chopped chicken breast
• 1/4 cup soy sauce
• 1 cup julienned green cabbage
• 1/2 cup shredded carrots
• 4 cups rice bran oil or canola oil
• 12 egg roll wrappers
• 2 avocados, sliced into 24 pieces
• 1 egg mixed with 1 tablespoon milk
• Jarred sweet chili sauce, for dipping
In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. De glaze pan with soy sauce. Cool mixture.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

1 comment:

Anonymous said...

great idea suggesting rice oil-it is the best oil for high heat cooking