Just when you thought Sweet and Sour Chicken couldn’t get any better – enter Sweet and Sour Chicken Egg Rolls! The most delicious appetizer or meal and the best way to eat sweet and sour chicken! And made extra fast with your food processor – no veggie chopping!
We kind of have a thing for egg rolls at our house. From Sesame Chicken to Egg Rolls to Philly Cheesesteak Egg Rolls – hands down everything tastes better cocooned in a crispy fried shell. Yes, I said it. Fried. I don’t fry much at all at my house because I think almost everything tastes just as good or almost as good baked. And when I say almost everything, I ‘m talking to you egg rolls. You just can’t achieve the same tantalizing crunch when you bake your egg rolls. And if you are going to spend the time rolling your egg rolls, you might as well make them taste AH-MAZING and splurge a little, especially because I’m guessing you are making these for a special occasion – can we say perfect for Christmas Eve or New Year’s because they are perfectly delicious?
Or at least Patrick and I think so. And when my honest critic actually takes leftovers to work and is still talking about the recipe days later, you know it will cause even your toughest critic to sing your praises and your palate to beam with joy. pure joy.
To make these addicting morsels, I used my sweet and sour sauce from my Baked Sweet and Sour Chicken which has a gazillion positive reviews because it is way better than takeout which means So. Are. These. To make these easy yet tantalizing egg rolls, you simply stir fry chicken, onions, pineapple and a medley of stir fry vegetables (which you can buy in a convenient 12. oz. package), then add some of your sweet and sour sauce, while you reserve the rest for dipping.
Then comes my favorite method of making egg rolls ever! Simply add your stir fry contents to your food processor and pulse a few times and you have almost instant egg roll filling.
Sweet and Sour Chicken Egg Rolls. Better than takeout awaits…
- 16 egg roll wrappers
- 1 quart vegetable oil
Chicken Egg Roll Filling
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breasts, cut into thin strips*
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 12 oz. pkg. stir fry vegetables with snow peas, carrots, broccoli, bean sprouts**
- 1 red bell pepper, cored and sliced
- 1 cup pineapple from 1 can 20 oz. pineapple chunks in juice***
Sweet and Sour Sauce
- 1/4 cup pineapple juice (from 20 oz. pineapple chunks listed above)
- 1/2 cup red wine vinegar
- 3/4 cups sugar
- 3 tablespoons ketchup
- 1 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ginger powder
- 1/2 teaspoon Sriracha/Asian hot red chili sauce
- 2 teaspoons cornstarch
- Whisk together all Sweet and Sour Sauce ingredients in a medium saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside. (Sauce will continue to thicken as it cools.)
- In a large skillet, heat 1 tablespoon oil over high heat. Add chicken and onions and cook until chicken is mostly cooked through, approximately 3 minutes. Add vegetables and pineapple and stir fry over medium-high heat until vegetables are crisp-tender and chicken is cooked through, approximately 2-3 minutes. Add 1/4 cup Sweet and Sour Sauce and mix to combine.
- Using a slotted spoon (you don’t want extra moisture), add chicken/vegetables to your food processor and pulse until finely chopped (about 12 pulses).
- Position an egg roll wrapper with one point towards you. Place ¼ cup filling centered in the bottom third of the wrapper. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).
- Heat oil in a deep stock pot/Dutch oven or deep-fat fryer to 350 degrees F or medium high heat. Fry egg rolls, 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
- Serve with reserved Sweet and Sour Sauce. If your sauce has become too thick, simply stir in some water to thin.
**Cut large broccoli florets into bite size pieces.
***You will not use all of the pineapple or pineapple juice.
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