Fried Chicken Egg Rolls with Sweet and Sour Sauce

Fried Chicken Egg Rolls

Ingredients

1 quart of vegetable oil

1 package Egg Roll Wraps

2 (12.5 oz) cans Chicken Breast (or 1 large chicken breast)

4 cups cabbage, shredded and chopped

1 cup carrots, shredded and chopped (3-4 carrots)

1/2 teaspoon salt

1 teaspoon black pepper

4 tablespoons olive oil

1/2 cup chopped onions

1 teaspoon minced garlic

1 teaspoon ground ginger

1 teaspoon Sesame Oil

1 teaspoon Soy Sauce

1 teaspoon Teriyaki Sauce

Instructions

If using raw chicken breast cut into small pieces and cook in a large skillet in olive oil with onions. Remove from the skillet, shred it and set aside.  

If using cans of chicken, shred it and set aside.

On a cutting mat shred cabbage and carrots and then chop it into small pieces. Set aside.

In the same skillet you cooked the chicken breast, add olive oil, onions, ginger and garlic. Cook until onions are tender. Add the cabbage, carrots and salt and pepper. Stir and cook covered for 5-10 minutes. Remove the lid and add Sesame oil, Soy Sauce, teriyaki Sauce and shredded chicken. Stir until combined well. Cook for another 2 minutes. Pour into a bowl or pan and cool slightly.

Separate the egg roll wraps (they stick together), be careful and not use two sheets. The wrap is square so to roll the wrap face the point of the square toward you. Add 1/4 of the cabbage mixture to the center of each wrap, one at a time. Fold end facing you over the cabbage then fold each side of wrap over the fold. Then before finishing rolling add a fingertip of water to the edges of the wrap. This helps it to stick. Complete the roll and set aside with folded side down. Only wrap a few at a time and fry them in small batches. They will get too wet if left sitting for a long period of time. Repeat each wrap until you have used all of the cabbage mixture. 

In a deep fryer or large pan add vegetable oil. Heat oil to 375. Add a few at a time and cook till light brown. Drain on paper towels. Before adding another batch of egg rolls check the temperature of oil.

This should make 18-20 Chicken Egg Rolls depending on how much mixture you have in each roll.

I like Sweet and Sour Sauce with mine, but you can dip in your favorite dip sauce.

Sweet and Sour Sauce

Ingredients

1 cup Imperial Brown sugar

1/4 cup honey

1/2 cup water

1/2 cup white vinegar

1/2 cup ketchup

1/4 cup cornstarch

1/4 teaspoon orange extract

Instructions

In a saucepan add Imperial brown sugar, honey, vinegar and water. Cook over medium heat till sugar dissolves. Don't let it come to a boil. In a small bowl mix ketchup and cornstarch. Whisk well to get out any lumps. Add ketchup mixture to saucepan and whisk well. Let mixture come to boil, whisking continuingly. Mixture will thicken, only boil until you get the consistency you want. Remove from heat, still whisking and add the orange extract.

You can omit the orange extract, but I like it this way. The extract is very strong so don't add any more than the 1/4 teaspoon cause it will change the taste.

These are delicious right after making but just as good reheated.

For leftover egg rolls, reheat in a 425-degree oven for 10 minutes.