avocado-and-sun-dried-tomato-spring-rolls

Avocado and Sun-Dried Tomato Spring Rolls

5 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
S. F. Ong
Recipe by  S. F. Ong

“Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 spring rolls

ADVERTISEMENT

Directions

  1. Heat 1 quart oil in a wok over medium high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Share It

Reviews (5)

Rate This Recipe
LESLIEJANEL
14

LESLIEJANEL

Very Yummy! Even without some ingredients. I couldn't find the sun-dried tomatoes so I left them out. I only used 3 cups of oil and doubled the recipe, which was great! There were only 5 of us at dinner and we ate every roll. My husband informed me that the recipe was a keeper! If serving for company, I do recommend toothpicks. The rice papers tend to be a little gummy.

JRNCSMITH
13

JRNCSMITH

So easy to make and very tasty.

michellewest
11

michellewest

Wonderful. I bought the wrong kind of wraps and was unable to fry them. We ate ours as "fresh rolls." Just steam or run the wraps under hot water quickly and then pack full of the good stuff. Thanks for the recipe.

More Reviews

Similar Recipes

Southwestern Egg Rolls
(1,054)

Southwestern Egg Rolls

Tomato and Avocado Salad
(67)

Tomato and Avocado Salad

Irish Egg Rolls
(62)

Irish Egg Rolls

Banana Spring Rolls
(52)

Banana Spring Rolls

Spring Rolls
(30)

Spring Rolls

Egg Rolls a la Paye
(26)

Egg Rolls a la Paye

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 7.3 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Southwestern Egg Rolls

>

next recipe:

Avocado Wontons with Spicy Ranch Dip