Guy Fieri's Chicken Avocado Egg Rolls

Guy Fieri is a kick back, fun chef to watch.  He made these egg rolls that my kids really wanted to try.  I've made egg rolls a time or two and have never made them eat them.  I thought they might not love them, but we gave them a shot.  Guess what?  They liked them. Way to go Guy, making egg rolls "cool" for my picky eaters.  I love it!  I love avocado, so these were right up my alley.


These would be great with Cilantro Sour Cream found under Dips or Mexican tabs.


A great appetizer or a fun side.  This recipe makes 12 egg rolls.


2 tablespoons canola oil
1/2 cup finely minced red onion
1/4 cup finely minced red bell pepper
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
2 cups cooked chicken breast
1/4 cup soy sauce
1 cup julienned green cabbage
1/2 cup shredded carrots
4 cups rice bran oil or canola oil
12 egg roll wrappers
2 avocados, sliced into 24 pieces
1 egg mixed with 1 tablespoon milk
sweet chili sauce, for dipping


In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. De~glaze pan with soy sauce. Cool mixture.

In large bowl combine cabbage, carrots and chicken mixture.

In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.