Chicken & Avocado Egg Rolls with Orange Chili Sauce

Yield: 10 rolls

 

Orange-chili Sauce

½ cup Thai Sweet Chili Sauce

1 Tbsp. Soy Sauce

2 Tbsp. Orange Juice concentrate

2 tsp. Minced Ginger

1 Tbsp. Chopped Cilantro

 

1. Whisk together all ingredients in bowl.

2. Let flavors develop for at least 30 minutes.

 

10 wraps Wing Hing Egg Roll Wraps

3 cups Shredded Napa cabbage, ¼ inch thickness

½ cup Cooked Black beans – if canned, drain very well

½ cup Julienne Carrots

1 ea. Scallion – 1/8 inch slices

1 tsp. Kosher Salt

2 ea Avocado – cut into ½ inch cubes

1 ea. Grilled boneless chicken breast – cut lengthwise into ½ inch wide strips

 

Filling

1. Toss together the cabbage, black beans, carrots, scallions and salt. Let marinate for 30 minutes. Drain excess water and then squeeze dry as much as possible – using hands or towel.

2. Lay Wing Hing Egg Roll Wrap on dry work surface.

3. Place about ¼ cup of cabbage, 3-4 cubes avocado and a chicken strip.

4. Moisten side and top edges of wrapper with water, and wrap tightly into egg roll shape.

 

Final Preparations

1. Deep fry egg rolls in 375° F for 1-2 minutes or until golden brown.

2. Drain on absorbent paper or towels.

3. Cut on a bias to expose filling

 

Serving Suggestions:

Serve with leaves of Bibb lettuce, cilantro sprigs. Guests can encase the egg roll with the lettuce leaf and fill with cilantro