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.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
What is avocado hand? Here's how to safely cut an avocado. Read more.
Poach an Egg
Former CHOW.com associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.