Chicken Avocado Cabbage Rolls

This has just not been my week! On top of my stoneware cracking, we tried making egg rolls for guests this week as an appetizer before the Pho, and though we've made these before without any problems, this time, we just couldn't roll the darn egg rolls! We didn't have the same wrapping papers that we had found before in the US, and these ones were just too small and too slippery and we gave up and threw them against the wall. Now what was I supposed to do with my arriving guests and plenty of egg roll stuffing? Well, I rolled them in cabbage leaves and popped them into the oven. To my surprise, they came out delicious. I still would like to find a correct version of egg roll papers, but that will be for another time. I got this recipe from Guy Fieri on the Food Network.

Ingredients

• 2 tablespoons canola oil
• 1/2 cup finely minced red onion
• 1/4 cup finely minced red bell peppers
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1/4 cup sliced bamboo shoots
• 1/4 cup finely chopped celery
• 2 cups chopped chicken breast
• 1/4 cup soy sauce (or GF alternative)
• 1 cup julienned green cabbage
• 1/2 cup shredded carrots
• 6 or 7 cabbage leaves
• 2 avocados, sliced into 24 pieces
• Jarred sweet chili sauce, for dipping

  Directions

  • 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. Deglaze pan with soy sauce. Cool mixture. Then either do them as regular egg rolls, or wrap them in cabbage leaves with some avocado, shredded carrots, and julienned cabbage, and pop in the oven at 350 for 10-15 minutes!