How To Make Avocado and Sun-Dried Tomato Spring Rolls
Filled with a crunchy surprise, these deep-fried spring rolls hold a bunch of stir-fried chicken, avocado, tomatoes, and more for a mouthwatering bite.
Serves:
Ingredients
- 4cupsoil,for frying
- 2tbspvegetable oil
- ⅓cupcabbage,shredded
- ¼cupcarrots,shredded
- ¼cupcucumber,shredded
- 2tbsponion,diced
- ¼cupgreen onion,diced
- 2tbspshiitake mushrooms,finely chopped
- ⅓cupsun dried tomatoes,chopped
- salt and pepper,to taste
- 2ozchicken breast,boneless, halves, cooked and diced
- 1ozcrabmeat,cooked, diced
- 1tspChinese five-spice powder
- 1pcavocado,peeled, pitted and diced
- 1tsplemon juice
- 8pcsspring roll wrappers
Instructions
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Heat oil for frying in a wok over medium high heat.
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Heat vegetable 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 for 10 minutes until all vegetables are tender.
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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.
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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.
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Carefully lower spring rolls into the heated oil for frying. Deep fry for approximately 3 minutes, or until golden brown. Drain on paper towels.
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Cut in half to serve.
Nutrition
- Calories: 1098.08kcal
- Fat: 117.00g
- Saturated Fat: 9.01g
- Trans Fat: 0.47g
- Monounsaturated Fat: 74.25g
- Polyunsaturated Fat: 31.92g
- Carbohydrates: 13.86g
- Fiber: 2.66g
- Sugar: 1.74g
- Protein: 3.22g
- Cholesterol: 7.97mg
- Sodium: 417.06mg
- Calcium: 19.81mg
- Potassium: 272.76mg
- Iron: 0.69mg
- Vitamin A: 38.44µg
- Vitamin C: 6.30mg
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