Avocado and Sun-Dried Tomato Spring Rolls
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.
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