Crunchy Chicken Egg Rolls With Tangy Dipping Sauce #A1

Total Time
40mins
Prep 20 mins
Cook 20 mins

A.1. Original Sauce Recipe Contest Entry. We love crispy and crunchy foods so I was on a search to make the same without frying but instead baking…Voila! The baked chicken egg roll was born. A.1. and Asian flavors blend perfectly together for the dipping sauce. As a matter of fact, double the sauce portion of this recipe because you will crave more!

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees.
  2. Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor.
  3. Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture.
  4. Unfold the pastry sheets on a lightly floured surface.  Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square.  Fold 2 sides over the filling and roll up like an egg roll.  Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown.
  5. Garnish with a few sprigs of cilantro and serve immediately with the sauce.
  6. NOTES.
  7. Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken.
  8. If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.
Most Helpful

Pool party all the way

James M. August 26, 2014

Ha! You entered them...good for you.

eaternc10 August 26, 2014