Name: Chicken Egg Rolls with Sweet & Sour Sauce Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 package of egg roll wrappers (found in produce aisle); 6 cloves garlic, grated; 3-inch piece ginger, grated; 1 head green cabbage, shredded; 1 (10 oz) bag shredded matchstick carrots; 4 green onions (green and white parts), chopped; 1 can sliced water chestnuts, diced fine; 1 bag fresh bean sprouts; 1 lb ground chicken (or ground pork, or a mix); 3 tablespoons teriyaki sauce; 2 tablespoons lite soy sauce; 1 tablespoon sesame oil; Olive oil (for cooking); Salt & pepper, to taste; Vegetable oil, enough for deep frying; 2 tablespoons water + 2 tablespoons flour (mixed to seal wrappers); 1/2 cup filtered water; 1 cup granulated sugar; 1/2 cup rice vinegar or white vinegar; 1/2 cup ketchup; 2 tablespoons cornstarch

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Introduction

These Chicken Egg Rolls are a deliciously crispy appetizer filled with a savory mix of ground chicken and fresh vegetables. Paired with a tangy homemade sweet and sour sauce, they’re perfect for sharing at any gathering or enjoying as a tasty snack at home.

A close-up of a golden brown fried egg roll being held by a woman's hand as it is dipped into a small clear glass bowl filled with shiny bright orange-red sweet and sour sauce with visible green onion pieces floating inside. In the background, there are more egg rolls resting on a clean white plate stacked on another white plate, all placed on a white marbled surface. The egg roll has a bubbly, crispy texture on the outside, and the sauce has a smooth, slightly thick consistency. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package of egg roll wrappers found in produce aisle
6 cloves garlic, grated
3-inch piece of ginger, grated
1 head green cabbage, shredded
1 (10 oz) bag shredded matchstick carrots
4 green onions, green and white parts
1 can sliced water chestnuts, diced fine
1 bag fresh bean sprouts
1 lb ground chicken or ground pork (or a combination)
3 tablespoons teriyaki sauce
2 tablespoons lite soy sauce
1 tablespoon sesame oil
Olive oil (for cooking)
Salt and pepper, to taste
Vegetable oil, enough for deep frying
2 tablespoons water + 2 tablespoons flour (to seal wrappers)

For the Sweet & Sour Sauce:
1/2 cup filtered water
1 cup granulated sugar
1/2 cup rice vinegar or white vinegar
1/2 cup ketchup
2 tablespoons cornstarch

Instructions

Step 1: Prep all produce by shredding the cabbage and roughly chopping it to shorten the strands. Combine it with shredded carrots and roughly chopped bean sprouts in a large bowl. Dice the water chestnuts and green onions and add them to the mix.
Step 2: Heat a large deep skillet over medium heat with a few tablespoons of olive oil. Add a heaping teaspoon of grated ginger and garlic, warming for 30 seconds. Add ground chicken and cook until no longer pink. Remove from skillet and set aside.
Step 3: Add more olive oil and the sesame oil to the skillet. Add the remaining ginger and garlic, then the chopped vegetable mixture. Stir frequently as it cooks down, about 5 minutes.
Step 4: Stir in teriyaki sauce and soy sauce. Add the cooked chicken back into the skillet with its juices, toss everything to combine and cook down. Season with salt and pepper, then remove from heat and let cool.
Step 5: Set up a rolling station with egg roll wrappers and the water/flour mixture for sealing. Heat vegetable oil in a heavy pot to 375°F (use a thermometer to monitor).
Step 6: Strain excess liquid from the cabbage mixture using cheesecloth or paper towels to prevent soggy egg rolls.
Step 7: To assemble each egg roll, lay one wrapper with a corner facing you. Place 1/4 cup filling in the center. Spread a bit of the flour mixture on the edges. Fold corner to corner to form a triangle, fold in sides, then roll tightly. Seal edges with flour mixture.
Step 8: Fry egg rolls in batches until golden brown and crispy, turning occasionally. Drain on paper towels.
Step 9: For the sweet and sour sauce, combine sugar, vinegar, and water in a saucepan over medium heat. Stir until sugar dissolves.
Step 10: Whisk ketchup and cornstarch until smooth, then add to the saucepan. Bring to a boil, whisking to thicken. Remove from heat and serve warm with egg rolls.

Tips & Variations

Use a combination of ground chicken and pork for a richer filling.
Drain filling mixture well to prevent soggy egg rolls.
Try baking the egg rolls at 425°F for 20 minutes as a lighter alternative to frying.
Add chopped mushrooms or shredded zucchini for extra veggies.
Serve with additional soy sauce or hot mustard for dipping variations.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10 minutes to keep them crispy. The sweet and sour sauce can be kept in the fridge for up to one week and reheated gently on the stove or microwave before serving.

How to Serve

A white oval plate is filled with golden brown fried egg rolls that have a crispy, bubbly texture on their surface, arranged casually with some overlapping. Two egg rolls are cut open, showing a colorful filling of shredded cabbage, orange carrot strips, and bits of white and light brown ingredients inside. Bright green chopped scallions are sprinkled on the egg rolls and plate, adding a fresh contrast. At the top right corner of the plate, there is a small, clear square dish filled with red sauce. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these egg rolls?

Yes, you can wrap the assembled but uncooked egg rolls tightly and freeze them for up to 2 months. Fry them straight from frozen, adding a couple extra minutes to the cooking time.

What can I use if I can’t find egg roll wrappers?

Spring roll wrappers can be a good substitute, though the texture will be slightly different. Otherwise, wonton wrappers can work for smaller egg rolls.