Ingredients

The following ingredients have 14 Servings
  • 4 cups shredded cabbage (I used coleslaw mix without dressing)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups shredded cooked chicken
  • ¼ cup cilantro (chopped)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil (optional)
  • 2 avocados (cut into thin slices)
  • 1 roasted red bell pepper (I used the canned one, thinly sliced)
  • 14 egg roll wraps (6x6inch)
  • 1 egg (beaten)
  • Vegetable (or canola oil for frying)
  • ¼ cup sour cream
  • 3 tablespoons mayo
  • ¼ cup cilantro leaves
  • 1/8 teaspoon salt
  • A few squirts of Sriracha

Instruction

  • In a medium skillet, sweat the cabbage with salt and pepper over medium heat until soft, about 5-7 minutes. Drain any excess water and cool slightly.
  • In a large bowl mix together cabbage, chicken, cilantro, soy sauce and sesame oil.
  • Place the chicken filling, avocado slices and red peppers around the work surface. Put the egg roll wrap on the work surface one at a time. Place a few slices of avocado and red bell pepper in the middle of the wrap top it with heaping 2 tablespoons of chicken filling. Fold the bottom corner over the filling and then fold in two side corners. Smear a little bit of egg wash on top corner and the sides. Now gently, yet tightly roll it. Place the egg rolls on a baking sheet.
  • Heat the oil to 350°F (175°C). The oil should be at least ¾ inch deep. Place 4-5 egg rolls at a time and fry until golden brown and fry on other side, about 1.5-2 minutes total. Put the fried egg rolls vertically in the deep bowl lined with paper towel. Serve immediately.
  • To make the dipping sauce, mix all the ingredients in a blender. Alternative dipping sauce: low-sodium soy sauce.