Savory Chicken Egg Rolls with Sweet and Sour Sauce
Crispy, golden perfection meets bold, flavorful fillings in these Savory Chicken Egg Rolls with Sweet and Sour Sauce! This recipe combines tender ground chicken, crunchy cabbage, sweet carrots, and aromatic garlic and green onions, all stir-fried with soy sauce and sesame oil for a deliciously savory filling. Wrapped in perfectly crisp egg roll wrappers and fried to golden brown, these egg rolls are a hit for appetizers, parties, or snack time. Paired with a homemade sweet and tangy dipping sauce made from pineapple juice, white vinegar, and a touch of ketchup, each bite is an irresistible combination of textures and flavors. Quick to make with simple ingredients, these easy homemade egg rolls will upgrade your Asian-inspired recipe collection!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 2 cups Green cabbage
- 1 cup Carrots
- 3 stalks Green onions
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 12 sheets Egg roll wrappers
- 4 cups Vegetable oil
- 1 cup White vinegar
- 3 tablespoons Sugar
- 2 tablespoons Ketchup
- 1 cup Pineapple juice
- 1 tablespoon Cornstarch (for sauce)
- 2 tablespoons Water
Instructions
Dice the green cabbage and grate the carrots. Slice the green onions thinly and mince the garlic cloves.
In a large skillet over medium heat, cook the ground chicken until no longer pink, breaking it apart with a spoon, about 5-7 minutes.
Add cabbage, carrots, green onions, and garlic to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Stir in the soy sauce and sesame oil. Sprinkle the cornstarch over the mixture and stir well to incorporate. Cook for another 1 minute and remove from heat. Let the filling cool slightly.
Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you (like a diamond). Add about 2 tablespoons of the chicken filling near the bottom corner. Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the top corner with a dab of water to secure. Repeat for all wrappers.
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the egg rolls 2-3 at a time for 3-5 minutes or until golden brown, turning occasionally. Remove and drain on paper towels.
For the sweet and sour sauce, combine vinegar, sugar, ketchup, and pineapple juice in a small saucepan. Heat over medium heat until the mixture begins to simmer.
In a small bowl, mix the cornstarch and water to make a slurry. Add this to the simmering sauce and stir continuously until thickened. Remove from heat and let cool slightly.
Serve the crispy chicken egg rolls warm with the sweet and sour sauce on the side for dipping.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 45.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 7.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 207 mg | 4% | |
*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.
