These are the best Chicken Egg Rolls.

By Siam Rimmer


  • 12 Large Wonton Wrappers
  • 2 Skinless Diced Cubed Chicken Breast
  • 2 Avocados Sliced
  • ¼ Cup of Diced Purple Onion
  • ¼ Cup of Shredded Carrots
  • 1 Minced Garlic Clove
  • 3 Tbs. Cooking Oil
  • ¼ tsp. Pepper
  • ¼ tsp. Salt



In a large skillet add 2 Tbs. of Oil, your diced onion, minced garlic and diced cubed chicken breast, carrots, salt and pepper. Cook until the chicken is completely cooked.  Remove from heat and place chicken mixture in a bowl. Take the Avocado and remove the seed and slice length wise and remove from outer skin.  Take a large wonton wrapper and add 3 Spoons of the chicken mixture in the middle of the wonton add 3 Slices of the Avocado on place on top of the mixture.  Start at a corner and with the wonton corner point towards you.  Take a little bit of water and run along the edges of the wonton.  Start to fold over mixture then take side corners a roll up.  Do all the Wontons until mixture is used.  In a new skillet add ½ Cup of Cooking Oil and bring to heat.  Please the folded top section down and cooked until brown on all sides. Remove from oil and rest on paper towel to drain off excess oil.  Serve.



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