Savory Chicken Egg Rolls With Sweet and Sour Sauce

Total Time
1hr 5mins
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.

Ingredients Nutrition


  1. Combine all filling ingredients in a large bowl.
  2. Fill each wrapper with about 1/3 cup or more of the meat mixture.
  3. Roll up (burrito style) and seal edges with water (if using tortillas, seal with toothpicks).
  4. 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.
  5. Drain on paper towels.
  6. Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly.
  7. Combine water and cornstarch, and add to juice mixture, stirring constantly.
  8. Remove from heat and allow to cool slightly.
  9. Serve hot roll ups with warm dipping sauce.


Most Helpful

dipping sauce can I put 1-1/2 Tablespoon sugar . and 1-Tablespoon of cornstarch . for this recipe

sadie44 November 01, 2008

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!!!

Susie D July 18, 2004

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!

Sue Lau July 02, 2004

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