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If you’re craving that perfect harmony of tangy, sweet, and savory all wrapped in a crispy delight, this Sweet and Sour Chicken Egg Rolls Recipe is exactly what you need. These egg rolls burst with tender chicken, vibrant stir-fry vegetables, juicy pineapple, and a perfectly balanced homemade sweet and sour sauce that will make your taste buds dance. Whether you’re serving them as a fun appetizer for friends or a satisfying snack, these golden pockets of flavor bring a fresh twist on a classic favorite that everyone will ask for again and again.
Ingredients You’ll Need
This Sweet and Sour Chicken Egg Rolls Recipe uses simple, kitchen-friendly ingredients that come together in a way that’s nothing short of magical. Each ingredient plays a key role in building layers of flavor, texture, and color that bring these egg rolls to life.
- 16 egg roll wrappers: The essential crispy shell that holds all the delicious fillings together beautifully.
- 1 quart vegetable oil: For deep frying to get that perfect golden crunch.
- 1 tablespoon olive oil: Used for quick sautéing to enhance the chicken and veggies without overpowering them.
- 1 lb boneless skinless chicken breasts (cut into thin strips): Tender and juicy protein that pairs perfectly with the sweet and tangy sauce.
- 1/2 onion, chopped: Adds a slightly sweet and savory base for the filling.
- 2 garlic cloves, minced: For that aromatic punch that wakes up the entire dish.
- 1 12 oz. package stir-fry vegetables (with snow peas, carrots, broccoli, bean sprouts): A crunchy, colorful medley that contributes freshness and crunch.
- 1 red bell pepper, cored and sliced: Brings sweetness and vibrant color.
- 1 cup drained pineapple (from 20 oz. can pineapple chunks in juice): Adds bright, juicy sweetness that is the hallmark of sweet and sour flavor.
- 1/4 cup pineapple juice (from the same can): Intensifies the fruitiness in the sauce.
- 1/2 cup red wine vinegar: Provides the tangy backbone in the sauce that balances out the sweetness.
- 3/4 cups sugar: Sweetens and thickens the sauce to that perfect glaze consistency.
- 3 tablespoons ketchup: Adds richness and a subtle tomato flavor to the sauce.
- 1 tablespoon soy sauce: Brings a touch of umami and depth to the sauce.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon ginger powder: Gives a gentle warmth and spice to the mix.
- 1/2 teaspoon Sriracha or Asian hot red chili sauce: A little heat to balance the sweetness.
- 2 teaspoons cornstarch: The secret to thickening the sauce to that just-right glaze.
How to Make Sweet and Sour Chicken Egg Rolls Recipe
Step 1: Prepare the Sweet and Sour Sauce
Start by whisking together all the sweet and sour sauce ingredients in a medium saucepan. Bring the mixture to a boil, then reduce it to a simmer until it thickens slightly. The sauce will continue to thicken as it cools, so don’t worry if it still seems a bit runny. Set it aside to let those flavors marry while you move on to the filling.
Step 2: Cook the Chicken and Vegetables
Heat a tablespoon of olive oil in a large skillet over high heat. Toss in the chicken strips and chopped onions, cooking until the chicken is nearly done, about three minutes. Next, add the stir-fry vegetables, red bell pepper, and pineapple chunks. Stir fry everything for 2 to 3 minutes until the vegetables are crisp-tender and the chicken is fully cooked. Stir in a quarter cup of the prepared sweet and sour sauce to bind it all together.
Step 3: Finely Chop the Filling
Using a slotted spoon, transfer the chicken and vegetable mixture to a food processor. Give it about 12 quick pulses just until finely chopped—this will help create a filling that’s easy to roll yet still packed with texture and flavor. This step ensures every bite has a perfect distribution of chicken, veggies, and pineapple.
Step 4: Wrap the Egg Rolls
Place an egg roll wrapper with one point facing you. Spoon about a quarter cup of the filling onto the bottom third of the wrapper. Fold the bottom corner over the filling, then begin rolling tightly while folding the sides inward over the filling. Moisten the top corner with a bit of water and press firmly to seal. Repeat this wrapping process with the rest of the wrappers and filling, creating 16 delicious egg rolls.
Step 5: Fry to Golden Perfection
Heat the vegetable oil in a deep stock pot, Dutch oven, or deep-fat fryer to 350 degrees Fahrenheit or medium-high heat. Carefully fry four egg rolls at a time, turning occasionally until each one turns an irresistible golden brown. Use tongs to turn them gently, ensuring even cooking. Once done, transfer the egg rolls to paper towels to drain the excess oil perfectly crisp and ready to eat.
Step 6: Serve with Sauce
Serve your golden beauties with the reserved sweet and sour sauce on the side. If the sauce has thickened too much while resting, simply stir in a little water to bring it to the perfect dippable consistency. This sauce is everything—the tangy-sweet finishing touch that elevates this dish into something truly special.
How to Serve Sweet and Sour Chicken Egg Rolls Recipe
Garnishes
Sprinkle freshly chopped green onions or toasted sesame seeds over your egg rolls for an eye-catching, fragrant addition. These garnishes add a fresh note and subtle crunch that contrast beautifully with the crispy rolls and saucy filling.
Side Dishes
Complement these egg rolls with steamed jasmine rice or a light Asian-style slaw for a full meal that balances indulgence with freshness. A crisp cucumber salad or a bowl of hot miso soup make excellent partners that won’t overshadow the star of the show.
Creative Ways to Present
For a party or casual dinner, arrange the egg rolls on a platter lined with lettuce leaves and small dipping bowls of sauce and chili paste. You can also slice the egg rolls diagonally and serve them as bite-sized appetizers for easy sharing and a modern twist on presentation.
Make Ahead and Storage
Storing Leftovers
After cooking, let the egg rolls cool completely before placing them in an airtight container. Store them in the refrigerator for up to three days. This way, you can enjoy your Sweet and Sour Chicken Egg Rolls Recipe without worry about losing any flavor or crispness.
Freezing
You can freeze uncooked egg rolls by assembling them and then placing them on a parchment-lined baking sheet in a single layer. Once frozen solid, transfer them to a resealable freezer bag. They’ll keep for up to two months—ready to fry straight from frozen for a quick, tasty snack anytime.
Reheating
To reheat cooked egg rolls and keep them crispy, bake them in the oven at 375 degrees Fahrenheit for 10 to 15 minutes, flipping halfway through. Avoid microwaving, as this tends to make the wrapper soggy and less enjoyable.
FAQs
Can I make these egg rolls vegetarian?
Absolutely! Simply replace the chicken with a firm tofu or extra mixed vegetables, and keep the rest of the ingredients the same for a delicious vegetarian version of this Sweet and Sour Chicken Egg Rolls Recipe.
Is there a way to bake these instead of frying?
Yes, you can brush the egg rolls with oil and bake them in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes until golden and crispy. This method is lighter but still delivers satisfying crunch.
What’s the best way to prevent soggy egg rolls?
Drain the cooked filling well to remove excess moisture before wrapping. Also, make sure the oil is hot enough before frying—this helps seal the wrapper quickly and keeps it crispy.
Can I prepare the filling ahead of time?
Yes, the filling can be made a day ahead and stored in the refrigerator. Just pulse it finely before wrapping to refresh the texture before assembling your egg rolls.
Do I have to use pineapple juice in the sauce?
While pineapple juice is key for that authentic tangy sweetness, you can substitute it with orange juice or a blend of vinegar and juice if needed, though the flavor will be slightly different.
Final Thoughts
There is just something so satisfying about biting into a crisp, golden egg roll filled with that perfect balance of sweet, sour, spicy, and savory flavors. This Sweet and Sour Chicken Egg Rolls Recipe is sure to become a favorite in your kitchen, whether you’re whipping it up for weeknight dinners or special gatherings. Don’t hesitate—roll up your sleeves and give this recipe a go; your taste buds will thank you for it!
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Print
Sweet and Sour Chicken Egg Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 16 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
Description
Sweet and Sour Chicken Egg Rolls combine tender stir-fried chicken, crisp vegetables, and tangy pineapple wrapped in crispy fried egg roll wrappers. This delightful appetizer features a homemade sweet and sour sauce that adds a perfect balance of sugary tang and gentle heat, making it a crowd-pleaser perfect for parties or family dinners.
Ingredients
Main Ingredients
- 16 egg roll wrappers
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 12 oz. package Stir Fry Vegetables (with snow peas, carrots, broccoli, bean sprouts)
- 1 red bell pepper, cored and sliced
- 1 cup drained pineapple chunks (from a 20 oz. can)
Oils and Frying
- 1 quart vegetable oil (for frying)
- 1 tablespoon olive oil
Sweet and Sour Sauce Ingredients
- 1/4 cup pineapple juice (from the 20 oz. can of pineapple chunks)
- 1/2 cup red wine vinegar
- 3/4 cup sugar
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ginger powder
- 1/2 teaspoon Sriracha or Asian hot red chili sauce
- 2 teaspoons cornstarch
Instructions
- Prepare the Sweet and Sour Sauce: In a medium saucepan, whisk together pineapple juice, red wine vinegar, sugar, ketchup, soy sauce, salt, ginger powder, Sriracha, and cornstarch. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook, stirring frequently, until the sauce thickens slightly. Remove from heat and set aside to cool, allowing it to thicken further.
- Cook the Chicken and Vegetables: Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chicken strips and chopped onions, cooking until the chicken is mostly cooked through, about 3 minutes. Add the stir fry vegetables, red bell pepper slices, pineapple chunks, and minced garlic. Continue stir-frying over medium-high heat until the vegetables are crisp-tender and the chicken is fully cooked, approximately 2 to 3 minutes. Stir in 1/4 cup of the prepared Sweet and Sour Sauce to combine.
- Chop the Filling: Using a slotted spoon, transfer the chicken and vegetable mixture to a food processor, draining off excess liquid to prevent sogginess. Pulse about 12 times until the filling is finely chopped and well combined.
- Assemble Egg Rolls: Lay one egg roll wrapper on a clean flat surface with a point facing you. Place about 1/4 cup of the filling in the bottom third of the wrapper. Fold the bottom corner over the filling, then roll tightly while folding the left and right sides inward to enclose the filling. Moisten the top corner with water and press firmly to seal the roll. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat vegetable oil in a deep stockpot or deep-fat fryer to 350°F (175°C). Carefully fry egg rolls in batches of four, turning occasionally, until they are golden brown and crispy, about 3 to 5 minutes per batch. Remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the egg rolls hot with the reserved Sweet and Sour Sauce. If the sauce thickened too much while cooling, stir in a little warm water to thin it to desired consistency before serving.
Notes
- Ensure the filling is well-drained before pulsing in the food processor to avoid soggy egg rolls.
- Use gloves or tongs when frying for safety due to hot oil.
- You can prepare egg rolls ahead of time; freeze them uncooked and fry directly from frozen.
- Adjust the amount of Sriracha based on your preferred heat level.
- Leftover sweet and sour sauce can be refrigerated up to one week.
