4cupsshredded cabbageI used coleslaw mix without dressing
½teaspoonground black pepper
2cupsshredded cooked chicken
2avocadoscut into thin slices
1roasted red bell pepperI used the canned one, thinly sliced
14egg roll wraps6x6inch
Vegetableor canola oil for frying
For dipping sauce:
A few squirts of Sriracha
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.
For step-by-step photos and additional notes, read the post above.