- 1 quart oil for frying
- 2 tablespoons vegetable oil
- 1/3 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup shredded cucumber
- 2 tablespoons diced onion
- 1/4 cup diced green onion
- 2 tablespoons finely chopped shiitake mushrooms
- 1/3 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
- 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.
05/13/2018
recipepes.com
Avocado and Sun-Dried Tomato Spring Rolls, recipe
PT15M
PT1H
5
455 calories
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