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Avocado and Sun-Dried Tomato Spring Rolls

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Avocado and Sun-Dried Tomato Spring Rolls



Ingredients :

  • 1 quart oil for frying
  • 2 tablespoons vegetable oil
  • ⅓ cup shredded cabbage
  • ¼ cup shredded carrots
  • ¼ cup shredded cucumber
  • 2 tablespoons diced onion
  • ¼ cup diced green onion
  • 2 tablespoons finely chopped shiitake mushrooms
  • ⅓ cup sun-dried tomatoes
  • chopped
  • salt and pepper to taste
  • 2 ounces boneless chicken breast halves
  • cooked and diced
  • 1 ounce cooked crabmeat
  • diced
  • 1 teaspoon Chinese five-spice powder
  • 1 avocado – peeled
  • pitted and diced
  • 1 teaspoon lemon juice
  • 8 spring roll wrappers
  • Methods :

  • Heat 1 quart oil in a wok over medium high heat.
  • Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
  • Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
  • Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
  • Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.
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