1Heat canola oil in a large saute pan over medium heat. Add onion and bell pepper; cook for 5 minutes or until translucent. Add bamboo shoots, celery, ginger, garlic, and chicken; cook and stir for 5 minutes more. Let cool. In a medium bowl, combine cabbage, bean sprouts, carrots and chicken mixture. In a medium saucepan, heat rice bran oil to 350°F. (Oil should be deep enough so that egg rolls don’t touch bottom of the pan.) To prepare egg rolls, stir together egg and milk. Lay egg roll wrappers with corners facing like a diamond. Place equal amounts of filling and 2 strips avocado in the center of each. Fold in bottom, then sides and roll up making 4 to 5-inch long egg rolls, being careful not to tear wrappers. Seal with last corner with egg mixture. Dredge in egg mixture, then drain excess. Submerge in hot oil and fry until golden brown. Drain well on paper towels. Makes 12 egg rolls.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.