Easy Egg Rolls with Sweet and Sour Orange Dipping Sauce
Crispy, golden-brown egg rolls meet a tangy-sweet dipping sauce in this irresistible recipe for Easy Egg Rolls with Sweet and Sour Orange Dipping Sauce. These homemade egg rolls are packed with a vibrant filling of stir-fried cabbage, carrots, and green onions, lightly seasoned with soy sauce and sesame oil for a flavorful bite. The real star, however, is the zesty orange dipping sauce, made with fresh orange juice, rice vinegar, and a touch of brown sugar for the perfect balance of sweetness and tang. Whether you're hosting a party or craving a comforting snack, these egg rolls are quick to prepare, with just 25 minutes of prep time, and crisped to perfection in the fryer. Serve them warm with the citrusy dipping sauce for a crowd-pleasing appetizer that’s as fun to eat as it is delicious.
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Recipe Information
Ingredients
- 2 tbsp Vegetable oil
- 2 cups Cabbage, finely shredded
- 1 medium Carrot, julienned
- 3 Green onion, thinly sliced
- 2 cloves Garlic, minced
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 12 Egg roll wrappers
- 1 Egg, beaten
- 3 cups Cooking oil (for frying)
- 1 cup Orange juice
- 2 tbsp Rice vinegar
- 3 tbsp Brown sugar
- 1 tbsp Soy sauce (for dipping sauce)
- 1 tsp Cornstarch
- 2 tbsp Water
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the shredded cabbage, julienned carrot, sliced green onions, and minced garlic. Stir-fry for 3–4 minutes or until vegetables are tender-crisp.
Stir in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Remove the skillet from heat and let the filling cool to room temperature.
Place an egg roll wrapper on a flat surface in a diamond shape. Add 2–3 tablespoons of the vegetable filling near the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
Brush the top corner with beaten egg and press to seal. Repeat with the remaining wrappers and filling.
Heat 3 cups of cooking oil in a deep pan or fryer to 350°F (175°C). Fry the egg rolls in small batches for 3–4 minutes or until golden brown and crispy. Drain on a paper towel-lined plate.
To make the dipping sauce, combine 1 cup of orange juice, 2 tablespoons of rice vinegar, 3 tablespoons of brown sugar, and 1 tablespoon of soy sauce in a small saucepan over medium heat. Bring to a simmer, stirring occasionally.
In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the saucepan and whisk until the sauce thickens, about 1–2 minutes.
Remove the sauce from heat and let it cool slightly. Serve the egg rolls warm with the sweet and sour orange dipping sauce on the side.
Nutrition Facts
Calories |
7806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 762.7 g | 978% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 61.8 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 327 mg | 25% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
