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Chicken Egg Rolls with Sweet & Sour Sauce Recipe

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4.9 from 128 reviews

These Chicken Egg Rolls with Sweet & Sour Sauce are a delicious homemade appetizer featuring a savory filling of ground chicken, fresh vegetables, and Asian-inspired seasonings, all wrapped in crispy egg roll wrappers and deep-fried to perfection. The accompanying sweet and sour sauce adds a perfect balance of tangy sweetness to complement the savory rolls, making this recipe ideal for gatherings or a flavorful snack.

Ingredients

Scale

Egg Rolls

  • 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)

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

  1. Prepare the vegetables: Shred the cabbage as for coleslaw, then roughly chop the shredded cabbage strands to shorten them. Place into a large mixing bowl. Roughly chop the shredded carrots and bean sprouts as well, and add them to the bowl. Dice the water chestnuts and green onions finely and add to the bowl with the rest.
  2. Cook ground chicken: Heat a large deep skillet over medium heat with a few tablespoons of olive oil. Add about a heaping teaspoon each of grated ginger and garlic, warming them for 30 seconds. Add the ground chicken and cook until no pink remains. Remove the chicken from the skillet and set aside.
  3. Sauté the vegetables: Add a few more tablespoons of olive oil and 1 tablespoon of sesame oil to the skillet over medium heat. Add remaining ginger and garlic, then add the chopped cabbage mixture. Stir and toss to cook the vegetables evenly.
  4. Add sauces and combine: After about 5 minutes, once the cabbage mixture has cooked down, add the teriyaki sauce and lite soy sauce. Return the cooked chicken and its juices to the skillet and toss together until combined and cooked through. Season with salt and pepper to taste. Remove from heat and set aside to cool.
  5. Prepare to roll egg rolls: Set up a workstation with the cooled cabbage mixture, a small bowl with water and flour mixed to create a sealing paste, and a surface for rolling (such as a cutting board). Lay out an egg roll wrapper with one corner pointed at you.
  6. Drain excess moisture: Strain the cabbage and chicken mixture through cheesecloth or layers of paper towels to remove excess liquid; too much moisture will make the egg rolls soggy when fried.
  7. Assemble egg rolls: Place about 1/4 cup of the cabbage mixture in the center of the wrapper. Use your finger to spread a thin line of the water-flour mixture along the edge of the wrapper. Fold the wrapper in half, then fold in the two opposite corners to create a triangle shape. Fold the open sides inward and roll tightly to seal. Use the water-flour paste to seal the edges securely.
  8. Heat oil for frying: Heat vegetable oil in a heavy-duty pot to 375°F (190°C), using a candy thermometer to monitor the temperature consistently.
  9. Fry the egg rolls: Fry the egg rolls in batches, turning occasionally, until they are lightly browned and crispy. Avoid letting them sit too long before frying, as the wrappers can become wet and lose texture.
  10. Make the sweet & sour sauce: In a small saucepan over medium heat, combine the sugar, vinegar, and water. Stir and allow the sugar to dissolve fully. In a separate bowl, whisk ketchup with cornstarch until smooth. Add this mixture to the saucepan and whisk well. Bring to a boil while whisking to create a smooth, thick sauce. Remove from heat and allow to cool slightly.
  11. Serve: Serve the hot, crispy egg rolls with the warm sweet and sour sauce for dipping.

Notes

  • Make sure to drain the filling mixture thoroughly to prevent soggy egg rolls.
  • Work in small batches when frying to maintain oil temperature and crispiness.
  • Use a candy thermometer for accurate oil temperature to avoid greasy or undercooked rolls.
  • The filling can be customized with ground pork or a mixture of pork and chicken.
  • Sweet & Sour sauce can be prepared ahead and kept warm before serving.
  • Egg rolls are best enjoyed fresh but can be reheated in an oven for crispiness.

Keywords: Chicken egg rolls, homemade egg rolls, sweet and sour sauce, Asian appetizer, crispy egg rolls, ground chicken recipe, deep-fried egg rolls, teriyaki egg rolls

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