Hello! December was kind of the worst for me cooking-wise. I had this vision of a month of candy recipe posts, but they all failed miserably. Towards the end of the month I decided to cleanse my creative palate with a classic Fieri recipe: chicken avocado egg rolls.
Years ago Isa Chandra Moskowitz blogged on The PPK about making egg rolls for Joaquin Phoenix and didn’t include a dough recipe because she said it was a nightmare (sadly the post seems to me gone, but it was a good one). I decided to double up on spring roll wrappers instead of trying to mimic egg rolls, and they provide a satisfying crunchy, chewy texture.
I haven’t given up on this blog, I swear! I was out of town all last week for work, but before I left I made sure to make a Guy recipe to post when I got back.
These chicken taquitos were good, but also proved that I have no idea how to deep fry. I thought they needed more time in the oil and ended up almost burning the filling (I even used a thermometer!). I also set off the smoke alarm many times, making a note to just take out the batteries before I fry next time (I may or may not have hit the smoke alarm with the TV remote in frustration). But, you can’t make Guy Fieri recipes without deep frying a thing or ten, so it’s something that I’ll hopefully get better at as this project continues.
I made both of the sauces that went along with this recipe, but suggest omitting the sour cream in the tomatillo salsa recipe because it wasn’t necessary and was, honestly, a little gross. The guacamole sauce, however, was amazing. Beer and creamy avocado? Delicious.
Also, these hold up pretty well according to my partner, who took leftovers to work for lunch the next day. Find the recipe and more photos below the cut!