Vegetarian Chicken And Avocado Egg Rolls Food

VEGETARIAN CHICKEN

Steps:

• Mix all except gluten flour and cooking spray in blender(I used food processor) until smooth.
• Quickly mix the liquid/bean mixture with the flour until smooth like bread dough(I make into smooth round disc shape).
• Place on a baking sheet sprayed with cooking spray and bake in a 350*F oven 35-45 minutes until golden brown.
• Let cool, then cut or pull apart into small pieces and put in food processor and pulse until texture is like chopped or shredded chicken, or cut in strips or cubes to use for other dishes.

CHICKEN AVOCADO EGG ROLLS

Steps:

• 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. Deglaze pan with soy sauce. Cool mixture.
• In large bowl combine cabbage, carrots and chicken mixture.
• In medium saucepan, heat rice bran oil to 350ºF. 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.

CHICKEN AVOCADO EGG ROLLS

Steps:

• In a saute pan with high heat add oil, and red onions. Saute until translucent then add ginger, garlic, bamboo shoots and chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Let cool, then cover and refrigerate.
• In medium mixing bowl combine cabbage, bean sprouts, carrots, peppers, celery 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 accordingly.
• 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 in, making a roll a 4 to 5-inch wide. Roll firmly, careful to not tear wrapper, and seal the final end 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, drain on paper towel on angle to allow oil to drain off.

CHICKEN AVOCADO EGG ROLLS

Steps:

• 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. Deglaze 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.

CHICKEN AVOCADO EGG ROLLS

Steps:

• In a saute pan with high heat add canola oil, and red onions. Saute until translucent then add ginger, garlic, bamboo shoots and chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Let cool, then cover and refrigerate.
• In medium mixing bowl combine cabbage, bean sprouts, carrots, peppers, celery 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 accordingly.
• 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 in, making a roll a 4 to 5-inch wide. Roll firmly, careful to not tear wrapper, and seal the final end 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, drain on paper towel on angle to allow oil to drain off.

AVOCADO EGG ROLLS

Steps:

• In a microwave-safe bowl, stir together vinegars, tamarind, honey,and saffron; microwave for 1 minute; stir until tamarind is dissolved.
• Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender.
• Pour mixture into a bowl and stir in oil; refrigerate until ready to use.
• Gently stir together avocado, tomatoes,onion, 1/2 teaspoons cilantro, and.
• salt.
• Distribute filling evenly onto center of each egg roll wrapper.
• Position a wrapper so that a corner is pointing toward you. Fold the bottom corner up, 1/4 of the way over the filling.
• Brush remaining corners and edges of the wrapper with egg; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.
• Deep-fry egg rolls in 375 degree oil for 3-4.
• minutes, until golden brown.
• Drain on brown paper bags.
• Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

CHICKEN, CARROT & AVOCADO ROLLS

Steps:

• Spread the cheese over the tortillas and top with the chicken, carrot, avocado and rocket.
• Tightly roll up each tortilla. Wrap tightly in cling film, twisting the ends firmly to seal, and chill until ready.
• Unwrap and cut each roll into 4 chunks to add to your lunchboxes.

VEGETARIAN "CHICKEN" AND AVOCADO EGG ROLLS

Steps:

• 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!