• 1 quart oil for frying
• 2 tablespoon vegetable oil
• 13/10 cup(s) shredded cabbage
• 7/5 cup(s) shredded carrots
• 7/5 cup(s) shredded cucumber
• 2 tablespoon diced onion
• 7/5 cup(s) diced green onion
• 2 tablespoon finely chopped shiitake mushrooms
• 13/10 cup(s) sun-dried tomatoes, choppedsalt and pepper to taste
• 2 ounce boneless chicken breast halves, cooked and diced
• 1 ounce cooked crabmeat, diced
• 1 teaspoons chinese five-spice powder
• 1 piece avocado - peeled, pitted and diced
• 1 teaspoons lemon juice
• 8 piece spring roll wrappers

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.



***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.