Prep 45 mins
Cook 20 mins
A fun change from ordinary egg rolls, this chicken version with sauce is easy to prepare. These freeze well too! Prep time can be easily reduced using a food processor to grate the veggies and mix the filling.
- 1 lb ground chicken
- 1 egg
- 1 cup cooked brown rice
- 2⁄3 cup finely grated zucchini
- 2 green onions, chopped
- 1⁄4 cup finely grated carrot
- 2 cups thinly sliced cabbage (to save time, buy packaged coleslaw mix)
- 1⁄3 cup frozen peas
- 2 tablespoons chopped cilantro
- 1 1⁄2 teaspoons grated ginger
- salt and pepper
- 1 (20 count) package egg roll wraps (may substitute small flour tortillas)
- oil (for frying)
- 1⁄2 cup pineapple juice
- 3 tablespoons honey
- 2 tablespoons vinegar
- 1⁄4 cup water
- 2 tablespoons cornstarch
- Combine all filling ingredients in a large bowl.
- Fill each wrapper with about 1/3 cup or more of the meat mixture.
- Roll up (burrito style) and seal edges with water (if using tortillas, seal with toothpicks).
- Heat oil in a large skillet or sauté pan over medium high heat and brown the roll ups for about 3-4 minutes on each side, until golden and cooked through.
- Drain on paper towels.
- Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly.
- Combine water and cornstarch, and add to juice mixture, stirring constantly.
- Remove from heat and allow to cool slightly.
- Serve hot roll ups with warm dipping sauce.
dipping sauce can I put 1-1/2 Tablespoon sugar . and 1-Tablespoon of cornstarch . for this recipe
I made these tonight and we really loved the flavor the eggrolls had. The simple combination of ginger, cilantro, salt & pepper really works well. I am rating these lower than the taste deserves for two reasons. First, I don't think the recipe directions are complete. Step one of the recipe calls for mixing all filling ingredients in a large bowl and then goes directly into rolling the eggrolls. I chose not to add RAW ground chicken hoping it would cook inside the eggroll. I sauteed the meat until done, added the veggies and sauteed until crisp/tender, and then added the spices. I let it all cool 10 minutes, then proceeded to make the eggrolls.Secondly,the 2T of cornstarch made the dipping sauce way to thick. For me, it was more of a solid than a sauce. I would recommend this recipe wholeheartly with these changes. Good job!!!
Although the ingedients in these egg rolls are quite different from normal, the taste is actually rather good. I did seal my eggrolls with beaten egg yolk (it's what I normally do with eggrolls), and instead of cooking them in a sautee pan, I cooked them in my deep fryer with excellent results. I found that the sauce for these was so thick it was like pineapple pie filling, and overly sweet. I thinned it down quite a bit with some rice vinegar and a little bit of water, which helped to correct both consistency and flavor. I put my extra eggrolls (there are only 3 of us here after all!) into the freezer, and will heat them in the oven later on when I need them. Thanks for posting and good luck in the contest!