Savory Chicken Egg Rolls With Sweet and Sour Sauce |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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:
1 lb ground chicken |
1 egg |
1 cup cooked brown rice |
2/3 cup finely grated zucchini |
2 green onions, chopped |
1/4 cup finely grated carrot |
2 cups thinly sliced cabbage (to save time, buy packaged coleslaw mix) |
1/3 cup frozen peas |
2 tablespoons chopped cilantro |
1 1/2 teaspoons grated ginger |
salt and pepper |
1 (20 count) package egg roll wraps (may substitute small flour tortillas) |
oil (for frying) |
1/2 cup pineapple juice |
3 tablespoons honey |
2 tablespoons vinegar |
1/4 cup water |
2 tablespoons cornstarch |
Directions:
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.
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