Chicken Egg Rolls bursting with tender chicken and vegetable filling enveloped in tantalizing sweet and sour sauce!
Just when you thought Chicken Egg Rolls couldn’t get any better – enter Sweet and Sour Chicken Egg Rolls! These homemade egg rolls are the most delicious appetizer or meal and the best way to eat sweet and sour chicken! These Chicken Egg Rolls can be baked or fried, are freezer friendly AND the filling is made extra fast with your food processor – no hand veggie chopping!
Chicken Egg Rolls
We kind of have a thing for egg rolls at our house. From Sesame Chicken to Egg Rolls, to Southwest Egg Rolls, to Philly Cheesesteak Egg Rolls – hands down everything tastes better cocooned in a crispy, crunchy shell – and these Sweet and Sour Chicken Egg Rolls are no exception!
As both Patrick and I started gobbling up these egg rolls, we couldn’t stop. “These egg rolls are insane,” was Patrick’s emphatic approval.
I agree Patrick, I agree.
Because these aren’t just Chicken Egg Rolls but Sweet and Sour Chicken Egg Rolls. They remind me of fried crispy Chinese wontons with sweet and sour sauce but with the added bonus of sweet and sour chicken filling.
They consist of stir fried chicken and vegetables that get enveloped in outrageously delicious sweet and sour sauce – so the filling is crazy delicious all on its own but becomes exponentially delicious as we wrap it in an egg roll wrapper and dunk it in more sweet and sour sauce.
In other words, the best Chicken Egg Rolls EVER!
WHAT GOES IN EGG ROLLS?
The filling for these Chinese Chicken Egg Rolls is a combination of:
- snow peas
- bean sprouts
- red bell pepper
- canned pineapple chunks
To make this Chicken Egg Roll Filling extra easy, I use a pre-assembled package of stir fried vegetables with snow peas, carrots, broccoli, and bean sprouts. This adds variety to the Chicken Egg Rolls but you can also hand pick your favorite vegetables if you prefer, just be sure they equal 12 oz.
CAN YOU USE PORK INSTEAD OF CHICKEN?
Yes! You may substitute the chicken for an equal amount of lean pork. Be sure to drain your pork of excess grease so the filling doesn’t become soggy which will cause your egg roll wrappers to tear.
HOW DO YOU MAKE VEGETARIAN EGG ROLLS?
You can transform this Chicken Egg Rolls into Vegetarian Egg Rolls by substituting the chicken for extra firm tofu or your favorite plant-based protein, OR add mushrooms OR increase the volume of vegetables.
HOW TO MAKE EGG ROLLS
Step 1 – Sweet and Sour Sauce: To make these easy yet tantalizing Chicken Egg Rolls, start by making the sweet and sour sauce by whisking the the ingredients together and simmering until slightly thickened. I used my sweet and sour sauce recipe 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 Chicken Egg Rolls!
Step 2 – Stir Fry: Next, stir fry chicken, onions, pineapple and a medley of stir fry vegetables until crisp tender then stir in some of the sweet and sour sauce to infuse it with outrageously delicious flavor.
Step 3 – Chop Chicken and Vegetables: Next, add chicken and vegetables to your food processor and pulse until finely chopped (about 12 pulses). This is my secret shortcut method I use in all my egg roll recipes, my potstickers and Wonton Soup recipe because it creates the perfect consistency without any hand chopping in seconds! If you don’t have a food processor, you can certainly chop by hand.
How to Wrap Egg Rolls
Folding Chicken Egg Rolls is super easy so please don’t be intimated! It might take you a couple to get the hang of it, but then you will be an egg roll wrapping pro.
Step 1 – Prepare Surface: Line your counter with parchment paper to place rolled chicken egg rolls if frying or line a large baking sheet with aluminum foil if baking and lightly spray with nonstick cooking spray. Keep egg roll wrappers covered when you’re not using them so the don’t dry out and crack.
Step 2 – Add Filling: Position an egg roll wrapper with one point towards you. Place ¼ cup chicken filling centered in the bottom third of the wrapper.
Step 3 – Fold: Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll and squeezing out any excess air as you go.
Step 4 – Seal: Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling. If your egg roll isn’t properly sealed, it will leak when cooking, so make sure it’s secure.
SHOULD I BAKE OR FRY EGG ROLLS?
I don’t fry much 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 Chicken Egg Rolls.
You just can’t achieve the same tantalizing, shatteringly 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 egg rolls for a special occasion – like Game Day, parties or Christmas Eve or New Year’s – because they are New Year’s Eve worthy 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 – if you fry your Egg Rolls.
HOW TO FRY EGG ROLLS
- Heat vegetable oil in a deep stock pot/Dutch oven or deep-fat fryer to 350 degrees F or medium high heat.
- Gently add egg rolls in batches so they don’t overcrowd the pot.
- Fry egg rolls until golden brown, turning egg rolls a few times while frying.
- Drain on paper towels and repeat with remaining egg rolls.
HOW TO BAKE EGG ROLLS
- Preheat oven to 425 degrees F.
- Line egg rolls, seam side down, on baking sheet, so that they are not touching.
- Spray egg rolls with nonstick cooking spray.
- Bake for 10-15 minutes or until egg rolls are golden, flipping 2-3 times while baking,
- Broil a minute or so on each side for extra crispiness.
How to Reheat Egg Rolls
Chicken Egg rolls are best eaten when they are hot and the wrappers are still crispy BUT you can reheat leftover egg rolls – they just won’t be as crispy. To reheat any leftover egg rolls, bake 15-20 minutes at 350 degrees or until heated through.
CAN You FREEZE EGG ROLLS?
Yes, Chicken Egg Rolls freeze very well! Freezing is a wonderful option if:
- you have leftover egg rolls
- you want an easy dinner for later
- you want a to eat one egg roll at a time for a snack
- you want an easy appetizer that you just pull out and bake!
HOW TO FREEZE EGG ROLLS
- Prepare and cook Chicken Egg Rolls according to directions.
- Let egg rolls cool COMPLETELY (you can place them on a baking sheet in the freezer to speed up the process).
- Wrap Egg Rolls individually in foil, then place multiple egg rolls in a freezer size plastic bag.
- When ready to serve, either fry as before straight out of the freezer (don’t defrost), OR bake from frozen per instructions, adding about 5 minutes to baking time.
CAN YOU MAKE EGG ROLLS IN ADVANCE?
You can either bake and fry your Chicken Egg Rolls and freeze OR make the filling, cover and refrigerate until ready to assemble egg rolls. You cannot assemble the Chicken Egg Rolls in advance without cooking or else the wrappers will become soggy and tear.
WHAT DIP SHOULD I SERVE WITH EGG ROLLS?
Crunchy Chicken Egg Rolls are begging to be dipped and thankfully, we already have homemade sweet and sour sauce that we used in the filling – YAY for no double work! The sweet and sour sauce is the PERFECT compliment to the crispy exterior and hearty filling. Just try not to drink it.
Tips for Homemade Egg Rolls
- Cover wrappers: Keep the egg roll wrappers covered in their packaging when not using or else they will dry out and tear easily.
- Remove excess moisture: Use a slotted spoon to remove the chicken and vegetables from the pan because you don’t want excess moisture in your egg rolls as this can make them soggy and easily tear.
- Don’t overfill egg roll wrappers: I found ¼ cup to be ideal for rolling up my egg roll but if you find you can’t easily roll up and seal your chicken egg rolls, then use less filling.
- Wrap tightly: Make sure you push out any excess air and roll your egg roll as tightly as possible to prevent the filling from leaking into the oil and the egg roll cracking.
- Seal egg rolls completely: It is important that the egg rolls are completely sealed otherwise oil can seep in and cause them to break while cooking. If you find your egg roll wrappers aren’t sealing, it might be because the edges are too wet – don’t use too much water to seal.
- Don’t overcrowd pant: be patient and cook just 4 chicken egg rolls at a time so they cook evenly.
- Adjust heat: If you find your egg rolls are cooking too quickly and surpassing the golden brown, then lower heat.
Looking for more Asian Fake out Takeout Recipes?
- Beef and Broccoli
- Mongolian Chicken
- Mongolian Beef
- Sesame Chicken
- General Tso’s Chicken
- Cashew Chicken
- Kung Pao Shrimp
- Honey Lemon Chicken
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©Carlsbad Cravings by CarlsbadCravings.com
Tools Used in This Recipe
Sweet and Sour Chicken Egg Rolls
- 16 egg roll wrappers
- 1 quart Vegetable oil
Chicken Egg Roll Filling
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts cut into thin strips*
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 12 oz. pkg. Stir Fry Vegetables with snow peas, carrots, broccoli, bean sprouts**
- 1 red bell pepper, cored and sliced
- 1 cup drained pineapple from 20 oz. can pineapple chunks in juice***
- Whisk together all Sweet and Sour Sauce ingredients in a medium saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside. (Sauce will continue to thicken as it cools.)
- In a large skillet, heat 1 tablespoon oil over high heat. Add chicken and onions and cook until chicken is mostly cooked through, approximately 3 minutes. Add vegetables and pineapple and stir fry over medium-high heat until vegetables are crisp-tender and chicken is cooked through, approximately 2-3 minutes. Add ¼ cup Sweet and Sour Sauce and mix to combine.
- Using a slotted spoon (you don’t want extra moisture), add chicken/vegetables to your food processor and pulse until finely chopped (about 12 pulses).
- Position an egg roll wrapper with one point towards you. Place ¼ cup filling centered in the bottom third of the wrapper. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).
- Heat oil in a deep stock pot/Dutch oven or deep-fat fryer to 350 degrees F or medium high heat. Fry egg rolls, 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
- Serve with reserved Sweet and Sour Sauce. If your sauce has become too thick, simply stir in some water to thin.
**Cut large broccoli florets into bite size pieces.
***You will not use all of the pineapple or pineapple juice.
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