Crunchy Chicken Egg Rolls With Tangy Dipping Sauce A1 Recipe

Verified Recipe

Time: 40 minutes



  1. olive oil
  2. boneless skinless chicken thighs
  3. black pepper
  4. kosher salt
  5. chinese five spice powder
  6. brown sugar
  7. sweet chili sauce
  8. hoisin sauce
  9. a.1. original sauce
  10. jalapeno
  11. fresh cilantro
  12. green onions
  13. walnuts
  14. frozen puff pastry
  15. egg


  1. heat oven to 400 degrees
  2. add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer
  3. while the oil heats , rub pepper , salt , 5 spice , and brown sugar on all sides of the chicken
  4. cook chicken on each side until brown , approximately 6 - 8 minutes
  5. lower the heat , cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees
  6. remove chicken from pan , let rest , rough chop and add to a food processor
  7. blend the sweet chili sauce , hoisin sauce , a
  8. 1
  9. steak sauce , jalapeno , cilantro , onions , and walnuts in a small bowl
  10. blend with a fork and remove 4 tablespoons to the food processor containing the chicken
  11. lightly pulsate mixture
  12. unfold the pastry sheets on a lightly floured surface
  13. cuteachpastry sheet into four 5-inch squares
  14. spoon 1 / 4 cup chicken mixture on the lower third ofeachpastry square
  15. fold 2 sides over the fillingand roll up like an egg roll
  16. place the egg rolls seam-side down onto an ungreased baking sheet
  17. brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown
  18. garnish with a few sprigs of cilantro and serve immediately with the sauce
  19. time saver
  20. if you like spicy flavors , add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving

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