I found this lovely recipe for Sesame Egg Rolls with Sweet and Sour Sauce on the food blogger Carlsbad Cravings site. She has some delicious looking recipes. We especially liked the Hoisin Sweet and Sour Sauce that went with this. It is easy to make and tasty. The tricky part is wrapping them in the egg roll wrappers, and remember not to stack them, or they will stick together. Let’s not ask why I know this! hehe I think next time I will add garlic to the chicken mixture.
Here is the recipe adapted from Carlsbad Cravings.
Sesame Chicken Egg Rolls with Hoisin Sweet and Sour Sauce
Serves 8-12 egg rolls | adapted from Carlsbad Cravings
- 1 lb boneless skinless chicken breast
- 1 Tbsp canola oil
- 1 bag stir fry vegetables (broccoli, carrots, snap peas, sprouts)
- 1 1/2 cups bean sprouts (my stir fry did not include them)
- 2 tsp chopped garlic
- 1 red bell pepper, cut into strips
- 1 package McCormick brand Sesame Chicken Stir Fry Skillet Sauce (available at Target)
- 2 tsp Sriracha or Sambal Oelek (ground chili paste)
- salt, to taste
- pepper, to taste
- egg roll wrappers
- vegetable or canola oil for frying
FOR THE SAUCE:
- 3 Tbsp white vinegar
- 1 tsp cornstarch
- 4 Tbsp Hoisin Sauce (Lee Kum brand)
- 3 Tbsp sugar
Make the sauce: Dissolve the cornstarch in the white vinegar and add the Hoisin sauce and sugar to the ingredients. Stir until well combined. Refrigerate until serving.
Trim the chicken of any fat, slice into thin strips and lightly season with salt and pepper. Heat 1 tablespoon of canola oil in a non stick skillet over medium high heat and cook the chicken, stirring occasionally, for 3 or 4 minutes. Add stir fry mix vegetables, bean sprouts, bell peppers, and garlic and cook, stirring for an additional 2 or 3 minutes.
Add McCormick’s Sesame Chicken Stir Fry Skillet Sauce, Sriracha (or Sambal Oelek) and cook for 5 minutes over low heat. Use a slotted spoon and transfer the chicken filling to a food processor. (You do not want the filling to be overly wet). Pulse the food processor about 10 times to chop the filling, scraping down the sides about half way through.
Fill each egg roll with about 1/4 cup of the chicken filling and fold the top corner over the egg roll over the filling rolling down about 1/4 turn. Wet the remaining three corners with a little water to help the egg roll seal. Fold the two side corners over the filling. Continue rolling the egg roll and seal to close the final corner. Do not stack the egg rolls as you make them as the warm filling will cause the egg rolls to stick to one another.
Heat about 1/2 of an inch of canola oil in a cast iron skillet over medium high heat (about 350 F). Fry 4 egg rolls at a time (or as many as you can comfortably fit into the skillet) turning them over with tongs until all sides are golden brown. Place the cooked egg rolls on a wire rack to drain any excess oil and keep warm in an oven until all the remaining egg rolls are cooked.
Serve with the Hoisin Sweet and Sour Sauce and enjoy!