Spicy Chicken Egg Rolls with Honey Apricot Dipping Sauce
Crispy, golden, and packed with flavor, these Spicy Chicken Egg Rolls with Honey Apricot Dipping Sauce are a bold and irresistible snack or appetizer. The zesty filling combines savory ground chicken, crisp shredded cabbage, and aromatic ginger and garlic, all elevated by the heat of Sriracha. Wrapped tightly in egg roll wrappers and fried to perfection, each bite delivers a satisfying crunch. What sets this recipe apart is the luscious honey apricot dipping sauce—a sweet and slightly tangy blend of apricot preserves, honey, and a hint of red pepper flakes for a subtle kick. Perfect for game nights, dinner parties, or a delicious midweek treat, these egg rolls are as easy to love as they are to make. Plus, with only 20 minutes of prep time, you’ll be savoring this restaurant-style dish in no time!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 large, grated Carrot
- 2 cups, finely shredded Green cabbage
- 3 stalks, sliced Green onions
- 3 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Sriracha sauce
- 12 pieces Egg roll wrappers
- 1 large, beaten Egg
- 4 cups, for frying Vegetable oil
- 1 cup Apricot preserves
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 0.25 teaspoon Crushed red pepper flakes
Instructions
In a large skillet over medium-high heat, add the ground chicken. Cook while breaking it into crumbles until fully cooked, about 6–8 minutes.
Add the grated carrot, shredded cabbage, sliced green onions, minced garlic, and grated ginger to the skillet. Cook for another 3–4 minutes, stirring frequently, until the vegetables soften.
Stir in the soy sauce and Sriracha sauce. Mix until the chicken and vegetables are evenly coated. Remove the skillet from heat and allow the mixture to cool slightly.
Place an egg roll wrapper on a clean surface with one corner facing you (like a diamond). Spoon about 2 tablespoons of the chicken filling into the center of the wrapper.
Fold the bottom corner over the filling, tucking it in slightly. Fold in the left and right corners, then roll the wrapper tightly toward the top corner. Brush the top corner with beaten egg to seal the egg roll.
Repeat the wrapping process with the remaining filling and wrappers.
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Fry the egg rolls in small batches, about 3–4 at a time, for 3–4 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
To make the dipping sauce, combine apricot preserves, honey, rice vinegar, and crushed red pepper flakes in a small saucepan over low heat. Stir until smooth and warmed through, about 2 minutes. Transfer to a small bowl for serving.
Serve the crispy egg rolls warm with the honey apricot dipping sauce on the side.
Nutrition Facts
Calories |
9626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 887.0 g | 1137% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 539.6 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 379.6 g | 138% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 223.2 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 209 mg | 16% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3190 mg | 68% | |
*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.
