Best Chicken Carrot Avocado Rolls Recipes

AVOCADO CHICKEN SPRING ROLLS

Steps:

• If serving with hoisin dip (recipe below), make the dip ahead of time.
• For the rolls, gather all the ingredients together and get your rolling surface ready. Here's a great photo tutorial on how to roll spring rolls.
• Rolling the spring rolls: Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).
• On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings. Lay your lettuce first on the softened spring roll wrapper, then add the avocado, veggies, herbs, mint and chicken.
• Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain tight and round within the rice paper wrapper.
• Roll and serve with hoisin dip. Enjoy!

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.

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 WRAPS

Steps:

• In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.

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.

CHICKEN AVOCADO EGG ROLLS RECIPE - (4.4/5)

Steps:

• In a sauté pan heat canola oil over high heat. Sauté red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery and chicken. Cook 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°F. Oil needs to be deep enough to keep egg rolls from touching bottom of pan. Add more oil, if needed. To assemble egg rolls, layout egg roll skin with corner facing you. Place approximately 1/12th of mixture on roll and top with 2 pieces of avocado. Fold corner over mixture, and then fold in outside corners making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper. Seal the final edge with egg wash. Dredge egg roll in egg wash. Allow excess to drain off. Submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack. Dip in sweet chili sauce.