avocado and sun-dried tomato spring rolls

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.