CHICKEN EGG ROLLS:
- peanut or canola oil
- 12 egg roll wrappers
- 2 boneless, skinless chicken breast halves
- fine sea salt
- freshly ground black pepper
AVOCADO EGG ROLLS:
- peanut or canola oil
- 12 egg roll wrappers
- ½ Haas avocados, halved and pitted
- ½ red onion, thinly sliced
HOISIN-LIME DIPPING SAUCE:
- ¼ cup hoisin sauce
- 2 teaspoons lime juice
- 2 tablespoons olive oil
- red bell pepper, seeded and thinly sliced into 3-inch strips
- 6 leaves Napa cabbage, shredded
- 24-36 fresh cilantro leaves 24 fresh mint leaves
- 24 fresh cilantro leaves
- 12 large or 24 small fresh basil leaves
- cayenne pepper
- ¼ teaspoon cayenne pepper
Preheat the oil in a medium pot: Fill the pot halfway with peanut or canola oil.
Bring oil to 350 F over medium heat; this usually takes about 1 0 minutes.
Lay the egg roll wrappers on the diagonal in a single layer.
Status: Meat or Parve
Prep Time: 15 minutes
Cook Time 10 minutes
Yield: 12 egg rolls
Recipe by Susie Fishbein
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