Chicken Egg Rolls with Crispy Golden Wrappers and Sweet and Sour Sauce
By Noah Bennett
Prep
30 min
Cook
2 min
Total
32 min
Servings
14
Make 14 chicken egg rolls to serve right away․ Cook the filling‚ wrap the rolls‚ and fry them close to serving․ Reheat sweet and sour sauce for serving․ Ingredients in chicken egg rolls include ground chicken‚ vegetables like cabbage and carrots‚ seasonings‚ and a fried wrapper․
The filling consists of cooked minced chicken mixed with fresh garlic and ginger and additional chopped cabbage‚ carrots‚ and green onions for flavor and nutrition․ Fourteen pieces of dumpling wrapper are filled and sealed with a flour and water paste․ The dipping sauce includes granulated sugar‚ ketchup‚ white vinegar‚ soy sauce‚ and garlic salt and is cooked until thickened․ The dipping sauce can be prepared in advance and set aside separately from the filling for dipping․
Bake the oil at 375°F and fry two or three chicken rolls at a time‚ turning the chicken rolls with tongs․ The chicken rolls should be evenly browned on all sides․ The chicken filling should be cooked before making the chicken rolls․ Do not overcrowd the skillet‚ as this is one of the greatest challenges in frying chicken rolls․ Overcrowding makes it difficult to turn and brown the chicken rolls․ Put fried chicken rolls on a platter lined with paper towels to absorb excess oil․
Serve rolls hot with a side of sauce after placing them on paper towels to drain․ Rolls stored in the refrigerator are not as crunchy as freshly cooked rolls․ Use dry heat to reheat refrigerated rolls rather than dipping them in sauce․ Provide sauce in a separate container to serve with packed servings․ Dip rolls in sauce just before eating․
Why you'll love this recipe
- A 14-roll package of dough can make a single batch of filling that can be cut into quarters‚ a convenient serving or other quantity for parties and other events․
- The cooked chicken filling contains cabbage‚ carrots‚ and scallions․
- Using this cooked filling saves time when preparing roll dishes that include it‚ because the filling already exists and doesn't need to be cooked․
- Wrapped rolls can be partially prepared by freezing․ They can later be fully prepared and served as fried rolls․
- Frying two or three buns at a time ensures more even frying than frying a whole batch‚ which helps prevent steaming of buns in a batch․
- Sweet and sour sauce is made in a saucepan and yields about one cup․ It can be made along with or ahead of time with the rolls․
- Leftover fried rolls can be reheated with dry heat methods to achieve a wrapper texture more similar to that of freshly fried rolls than microwave heating.
Ingredients
- •1 lb ground chicken
- •2 tsp fresh garlic (minced)
- •1 tsp fresh ginger (minced)
- •salt (to taste)
- •pepper (to taste)
- •2 cups cabbage (shredded)
- •1 cup carrots (shredded)
- •1 green onion (thinly sliced)
- •14 egg roll wrappers
- •2 Tbsp all-purpose flour
- •1 Tbsp water
- •3 cups vegetable oil (for frying)
- •¾ cup granulated sugar
- •4 Tbsp ketchup
- •½ cup distilled white vinegar
- •1 Tbsp soy sauce
- •1 tsp garlic salt
Instructions
- 1
Add the vegetable oil to a large, deep skillet.
- 2
Heat the oil over medium-low heat until it reaches 375°F.
- 3
Add the ground chicken, fresh garlic, and ginger to a separate large skillet over medium-high heat.
- 4
Crumble and brown the chicken until thoroughly cooked.
- 5
Season the chicken with salt and pepper.
- 6
Add the shredded cabbage, shredded carrots, and sliced green onion to the chicken.
- 7
Stir the filling to combine.
- 8
Continue stir-frying for 5 minutes, or until the mixture is heated.
- 9
Turn off the heat and remove the skillet from the burner.
- 10
Mix the flour and water in a small bowl to create a paste for sealing the egg rolls.
- 11
Lay one egg roll wrapper on a flat, clean surface with one corner pointing toward you.
- 12
Place 1/4 cup of the chicken mixture in the center of the wrapper.
- 13
Fold the bottom corner over the filling, fold the side corners over the center, and continue rolling up.
- 14
Brush a little flour paste on the top corner to seal the egg roll.
- 15
Repeat until all egg rolls are wrapped.
- 16
Carefully place 2 to 3 egg rolls at a time into the hot oil.
- 17
Fry the rolls for 2 minutes, turning them with tongs so they cook evenly on all sides.
- 18
Remove the rolls when they are golden brown.
- 19
Place the fried egg rolls on a paper towel-lined plate.
- 20
Mix the sugar, ketchup, vinegar, soy sauce, and garlic salt in a small saucepan.
- 21
Heat the sauce over medium-high heat until thoroughly heated and thickened.
- 22
Serve the egg rolls with sweet and sour sauce.
FAQ
Nutrition (per serving)
Calories
228
Protein
9g
Fat
14g
Carbs
17g
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