For Iron Chef night we made Avocado Egg Rolls and they were amazing:)
No wonder we won!
This recipe makes about... 8 egg rolls. But its pretty easy to add.
No wonder we won!
This recipe makes about... 8 egg rolls. But its pretty easy to add.
Avocado Club Egg Rolls
-8 egg roll wrappers (6-inch squares)
-1 grilled chicken breast, diced 3/8 inch
-2 large roma tomatoes, seeded & diced 1/4 inch
-1/4 cup cooked bacon, chopped (1or2 strips)
-2 ounces Monterrey Jack cheese, grated
-1 medium ripe hass avocado, peeled, pitted, sliced
-2 large eggs
-2tbsp cold water
-2 tbsp cornstarch
-2 to 3 cups vegetable oil
-4 large spring italian (flat-leaf) parsely (Optional)
Ranchero Sauce
-1 cup ranch dressing
-1/4 cup mayo
-1 tbsp plus 1 1/2 teaspoon hot sauce
making egg rolls:
-Place egg roll wrappers on a flat, dry surface with one corner of each pointing toward you.
-distribute chicken, tomatoes, bacon, & cheese on the wrappers in a row that is 1 1/2 to 2 inches wide & 5 inches long. Make sure filling is never less than 1 inch from the edge of the wrapper. divide avocado slices among the egg rolls, placing them on top of the cheese with long side toward you.
-Stir the egg in a small bowl to lightly liquefy. Add 2 tbsp of cold water & beat with a fork until evenly mixed.
-working with one egg roll at a time. brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down & pulling tight toward the center. Press left & right corners down to seal the edge. Lightly coat 2 bottom corners with egg wash, then fold right & left corners inward over filling. pressing down to seal the edge. Add additional egg wash to the top corner creases & press down to seal. Continue rolling into a compact roll. Pressing lightly to seal the edges.
-Line 9x13 inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper, & place finished egg rolls in the dish, Making sure they dont touch each other.. (I don't do this step)
To Fry:
-Heat oil to 375 degress in a deep skillet. Fry egg rolls, making sure that they are not touching. For about 1 1/2 minutes, turn with tongs, fry for another 1 1/2 min. Or until egg rolls are golden brown. Remove with tongs & drain completely on paper towels.
- Cut each egg roll in half diagonally & garnish each pair with a piece of parsely. (again optional)
Ranchito sauce
- Whisk 1/4 cup ranch dressing with mayo & hot sauce.
-Use the other ranch dressing by itself for dipping.
Enjoy:)
-8 egg roll wrappers (6-inch squares)
-1 grilled chicken breast, diced 3/8 inch
-2 large roma tomatoes, seeded & diced 1/4 inch
-1/4 cup cooked bacon, chopped (1or2 strips)
-2 ounces Monterrey Jack cheese, grated
-1 medium ripe hass avocado, peeled, pitted, sliced
-2 large eggs
-2tbsp cold water
-2 tbsp cornstarch
-2 to 3 cups vegetable oil
-4 large spring italian (flat-leaf) parsely (Optional)
Ranchero Sauce
-1 cup ranch dressing
-1/4 cup mayo
-1 tbsp plus 1 1/2 teaspoon hot sauce
making egg rolls:
-Place egg roll wrappers on a flat, dry surface with one corner of each pointing toward you.
-distribute chicken, tomatoes, bacon, & cheese on the wrappers in a row that is 1 1/2 to 2 inches wide & 5 inches long. Make sure filling is never less than 1 inch from the edge of the wrapper. divide avocado slices among the egg rolls, placing them on top of the cheese with long side toward you.
-Stir the egg in a small bowl to lightly liquefy. Add 2 tbsp of cold water & beat with a fork until evenly mixed.
-working with one egg roll at a time. brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down & pulling tight toward the center. Press left & right corners down to seal the edge. Lightly coat 2 bottom corners with egg wash, then fold right & left corners inward over filling. pressing down to seal the edge. Add additional egg wash to the top corner creases & press down to seal. Continue rolling into a compact roll. Pressing lightly to seal the edges.
-Line 9x13 inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper, & place finished egg rolls in the dish, Making sure they dont touch each other.. (I don't do this step)
To Fry:
-Heat oil to 375 degress in a deep skillet. Fry egg rolls, making sure that they are not touching. For about 1 1/2 minutes, turn with tongs, fry for another 1 1/2 min. Or until egg rolls are golden brown. Remove with tongs & drain completely on paper towels.
- Cut each egg roll in half diagonally & garnish each pair with a piece of parsely. (again optional)
Ranchito sauce
- Whisk 1/4 cup ranch dressing with mayo & hot sauce.
-Use the other ranch dressing by itself for dipping.
Enjoy:)
