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
Scale
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.
