Savory Chicken Egg Rolls with Sweet and Sour Sauce
Total Time: 1 hour 5 minutes | Prep Time: 45 minutes | Cook Time: 20 minutes
Description
A delightful twist on traditional egg rolls, these savory chicken-filled delights are packed with fresh vegetables and complemented by a tangy sweet and sour sauce. They’re perfect as an appetizer or a fun main dish. The filling features lean ground chicken combined with cooked brown rice, zucchini, carrots, cabbage, and a hint of ginger. The egg rolls are then fried until golden and crispy, offering a satisfying crunch in every bite. Plus, these egg rolls freeze beautifully, making them a great option for meal prepping. If you’re short on time, you can easily speed up the process by using a food processor to grate the vegetables and mix the filling.
Recipe Category: Chicken
Keywords: Poultry, Meat, Asian, Healthy, Savory, <4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground chicken | 1 lb |
| Egg | 1 |
| Cooked brown rice | 1 cup |
| Zucchini (grated) | 2/3 cup |
| Green onions (chopped) | 2 |
| Carrot (grated) | 1/4 cup |
| Shredded cabbage | 2 cups |
| Cilantro (chopped) | 1/3 cup |
| Fresh ginger (grated) | 2 teaspoons |
| Honey | 1 1/2 teaspoons |
| Vinegar (rice or white) | 1 tablespoon |
| Water | 1/4 cup |
| Cornstarch | 2 teaspoons |
| Egg roll wrappers (or tortillas for alternative) | 20 (about) |
| Vegetable oil (for frying) | 2 cups (or as needed) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 162 |
| Total Fat | 2.7 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 31.7 mg |
| Sodium | 206.2 mg |
| Carbohydrates | 26.2 g |
| Fiber | 1.2 g |
| Sugar | 3.8 g |
| Protein | 8 g |
Instructions
For the Egg Rolls:
-
Prepare the Filling
In a large mixing bowl, combine the ground chicken, cooked brown rice, zucchini, green onions, grated carrot, shredded cabbage, chopped cilantro, and grated ginger. Use a spoon or your hands to mix everything thoroughly, ensuring that the chicken is evenly combined with the vegetables and rice. -
Fill the Egg Rolls
Take one egg roll wrapper and place it on a clean surface. Add approximately 1/3 cup (or a bit more if your wrappers are larger) of the chicken mixture into the center of the wrapper. Make sure to spread the filling into an even line down the middle. -
Roll and Seal the Egg Rolls
To roll, fold the sides of the wrapper inward, then roll it up from the bottom, like a burrito. Wet the top edge of the wrapper with a small amount of water to seal it shut. If you’re using tortillas as an alternative, secure the rolls with toothpicks at the ends. -
Fry the Egg Rolls
Heat about 2 cups of vegetable oil in a large skillet or sauté pan over medium-high heat. Once the oil is hot, carefully add the egg rolls to the pan. Fry them for 3-4 minutes per side, turning occasionally, until they are golden brown and crispy. Be careful not to overcrowd the pan, as this will lower the oil temperature and result in soggy egg rolls. -
Drain the Egg Rolls
Once the egg rolls are perfectly golden and crispy, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
For the Sweet and Sour Sauce:
-
Combine Sauce Ingredients
In a small saucepan, combine the honey, vinegar, and 1/4 cup of water. Bring the mixture to a gentle boil over medium heat, stirring constantly to dissolve the honey. -
Thicken the Sauce
In a separate bowl, mix the cornstarch with a tablespoon of cold water to make a slurry. Slowly add the cornstarch mixture into the simmering sauce, continuing to stir constantly. This will help thicken the sauce. -
Simmer and Cool
Allow the sauce to simmer for 2-3 minutes until it thickens to a syrupy consistency. Once thickened, remove the pan from the heat and set it aside to cool slightly before serving.
To Serve
Serve the hot, crispy egg rolls with the warm sweet and sour sauce on the side for dipping. These egg rolls make a perfect snack, appetizer, or main course, and they pair wonderfully with a light salad or steamed vegetables for a more substantial meal.
Storage & Freezing
- If you have any leftover egg rolls, allow them to cool completely before storing them in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze the egg rolls before frying. Lay them out on a baking sheet to freeze individually, then transfer them to a freezer bag. To cook, fry them directly from frozen, adding a few extra minutes to the cooking time.
Tips for Success
- Grating Veggies: To speed up prep time, you can use a food processor to grate the zucchini, carrot, and cabbage quickly and uniformly.
- Alternative Wrappers: If you prefer a gluten-free option or don’t have traditional egg roll wrappers, you can substitute with gluten-free spring roll wrappers or even tortillas, though the texture will be different.
- Crispy Finish: Ensure the oil is hot enough before adding the egg rolls. If the oil is too cool, the egg rolls will absorb more oil and become soggy.
These savory chicken egg rolls with sweet and sour sauce are not just a treat for the taste buds but also a fun and customizable dish for any occasion. Whether served as a quick weeknight dinner or a crowd-pleasing appetizer at a party, they’re sure to be a hit!
