Just when you thought Sweet and Sour Chicken couldn’t get any better – enter Sweet and Sour Chicken Egg Rolls! The most delicious appetizer or meal and the best way to eat sweet and sour chicken! And made extra fast with your food processor – no veggie chopping!
We kind of have a thing for egg rolls at our house. From Sesame Chicken to Egg Rolls to Philly Cheesesteak Egg Rolls – hands down everything tastes better cocooned in a crispy fried shell. Yes, I said it. Fried. I don’t fry much at all at my house because I think almost everything tastes just as good or almost as good baked. And when I say almost everything, I ‘m talking to you egg rolls. You just can’t achieve the same tantalizing crunch when you bake your egg rolls. And if you are going to spend the time rolling your egg rolls, you might as well make them taste AH-MAZING and splurge a little, especially because I’m guessing you are making these for a special occasion – can we say perfect for Christmas Eve or New Year’s because they are perfectly delicious?
Or at least Patrick and I think so. And when my honest critic actually takes leftovers to work and is still talking about the recipe days later, you know it will cause even your toughest critic to sing your praises and your palate to beam with joy. pure joy.
To make these addicting morsels, I used my sweet and sour sauce from my Baked Sweet and Sour Chicken which has a gazillion positive reviews because it is way better than takeout which means So. Are. These. To make these easy yet tantalizing egg rolls, you simply stir fry chicken, onions, pineapple and a medley of stir fry vegetables (which you can buy in a convenient 12. oz. package), then add some of your sweet and sour sauce, while you reserve the rest for dipping.
Then comes my favorite method of making egg rolls ever! Simply add your stir fry contents to your food processor and pulse a few times and you have almost instant egg roll filling.
Sweet and Sour Chicken Egg Rolls. Better than takeout awaits…
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