Savory Chicken Egg Rolls With Sweet And Sour Sauce Recipes

MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• To make sweet and sour sauce, in 1-quart saucepan, mix sugar, ketchup, 2/3 cup water, 1 tablespoon soy sauce and the salt. Cook 5 minutes. Stir in vinegar.
• In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
• To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
• Stir in coleslaw mix. Add soy sauce by pouring around top of mixture about 2 times. Taste and check saltiness; you can always add more. Cook until thoroughly heated.
• While cabbage mixture is cooking, place egg roll skins on large work surface. Spoon 1 serving spoon-size of beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
• In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.

SAVORY CHICKEN EGG ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• Combine all filling ingredients in a large bowl.
• Fill each wrapper with about 1/3 cup or more of the meat mixture.
• Roll up (burrito style) and seal edges with water (if using tortillas, seal with toothpicks).
• 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.
• Drain on paper towels.
• Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly.
• Combine water and cornstarch, and add to juice mixture, stirring constantly.
• Remove from heat and allow to cool slightly.
• Serve hot roll ups with warm dipping sauce.

EASY CHICKEN EGG ROLLS

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.

SWEET AND SOUR DIPPING SAUCE

Steps:

• In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

SPICY CHICKEN EGG ROLLS WITH HONEY-APRICOT DIPPING SAUCE

Steps:

• In a large bowl combine cabbage and carrots; mix well.
• Add chicken; mix well.
• Add seasonings, mixing well.
• Taste, adjust seasonings if needed.
• Add egg, mixing well.
• To wrap egg rolls--.
• Lay wrapper on work surface.
• With wet fingers, damp all edges of wrapper.
• Place 4 tablespoons of mixture evenly across center of wrapper.
• Make sure filling is 3/4 inches away from edge.
• Fold bottom half over to meet top.
• Roll until tightly wrapped.
• Make sure that you are folding in sides as you are rolling.
• In a large 12 inch skillet, heat oil until hot.
• Fry on both sides until golden brown, about 3 minutes on each side.
• Drain on paper towels.
• For Honey-Apricot Dipping Sauce--.
• In small saucepan combine all sauce ingredients.
• Over low heat, stir until boiling.
• Then cool.