1-Let’s jump into making these Chicken Avocado Egg Rolls it’s easier than you think and loads of fun! First, start by sweating the cabbage with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper in a skillet until it’s soft, which takes about 5-7 minutes, then drain and let it cool. This step helps keep everything fresh and not too watery.

2-Next, mix the cooled cabbage with the 2 cups shredded cooked chicken, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, and 1 teaspoon sesame oil in a bowl. Now, lay out your 2 sliced avocados and 1 roasted red bell pepper that’s thinly sliced. For each of the 14 egg roll wrappers, place about 2 tablespoons of this chicken mixture along with some avocado and red pepper slices in the center.

3-Fold the bottom corner over the filling, tuck in the sides, brush the top corner and sides with the beaten egg, and roll it up tightly to seal. Heat your vegetable or canola oil to 350°F (about 175°C) and fry the egg rolls for 1.5 to 2 minutes until they’re golden brown, then drain them upright on paper towels. The whole process takes just 12 minutes to prepare and 8 minutes to cook, giving you 14 yummy rolls!

4-For the dipping sauce, blend together 1/4 cup sour cream, 3 tablespoons mayonnaise, 1/4 cup cilantro leaves, 1/8 teaspoon salt, and a few squirts of hot sauce it’s the perfect partner for your rolls. Tips like ensuring the filling is cooled and drained before rolling help avoid soggy wrappers, and rolling tightly keeps out extra oil. Oh, and if you have leftover roasted chicken, it’s a great time to use it up!