Homemade egg rolls are probably my favorite food. I also figured out once that they cost about 50 cents each to make at home, as opposed to $2 at a Chinese restaurant. I usually make these as a meal because I love them so much.
The Egg Rolls
Cook and shred:
1 lb. boneless, skinless chicken breast
I use the Instant Pot for this step by putting the chicken in the pot with 1 c. of water, then cooking it at high pressure for 10 minutes with 10 minutes natural release. Boiling them on the stove works too.
In a large wok, stir fry all of the following until tender-crisp:
1/2 onion, chopped
1 small head cabbage, shredded, about 2 lbs. (If you want thinner egg rolls, use only 1/2 of the head of cabbage, about 1 lb. I like my egg rolls really fat!)
2 carrots, grated
1 t. minced garlic
1/4 t. ginger
3-4 T. soy sauce
Add in the shredded chicken, and remove the filling from the heat.
Frying
Preheat a pot with at least 3 inches of oil in it. I put the heat on medium-high and put a few popcorn kernels in it. When they pop, it’s ready. The oil should not be hot enough to smoke. (My pot needed 4 c. of oil to be deep enough.)
Fill according to package directions:
1 package egg roll wrappers
You should be able to fill all 20 wrappers.
Fry the egg rolls about 2-3 minutes, turning once. The wrappers will be golden and crispy. Drain on paper towels before serving with sweet and sour sauce.
The Sweet and Sour Sauce
This sauce recipe couldn’t be easier! Heat to boiling in a saucepan:
1/4 c. each ketchup, vinegar, sugar, and water
Stir occasionally until the sauce starts to thicken, then remove it from the heat and let it cool before serving with the egg rolls. Since the recipe is 1 part of each ingredient, it’s really easy double (triple, quadruple, and so on!)
Egg Rolls With Sweet and Sour Dipping Sauce
Equipment
- pressure cooker
- wok
Ingredients
The Egg Rolls
- 1 pound boneless skinless chicken breasts or thighs
- 1/2 onion chopped
- 1-2 pounds cabbage shredded
- 2 carrots grated
- 1 teaspoon garlic minced
- 1/4 teaspoon ginger
- 3-4 tablespoons soy sauce
- 1 quart oil
- 20 egg roll wrappers 1 package
The Sweet and Sour Sauce
- 1/4 cup ketchup
- 1/4 cup vinegar
- 1/4 cup sugar
- 1/4 cup water
Instructions
The Egg Rolls
- Cook and shred the chicken. In the pressure cooker, it takes 10 minutes at high pressure with 10 minutes natural release.1 pound boneless skinless chicken
- In a wok or large skillet, stir fry the vegetables and seasonings until tender-crisp. Stir in the shredded chicken.1/2 onion, 1-2 pounds cabbage, 2 carrots, 1 teaspoon garlic, 1/4 teaspoon ginger, 3-4 tablespoons soy sauce
- Preheat a deep skillet or pot with the quart of oil. On my stovetop, I set the heat to medium-high and put a few popcorn kernels in. When they pop, the oil is ready.1 quart oil
- Fill the egg roll wrappers according to package directions.20 egg roll wrappers
- Fry the egg rolls for 2-3 minutes, turning once. I can usually do 4 or 5 at a time. Drain them on paper towels or a cooling rack with paper towels underneath. Serve with sweet and sour sauce.
The Sweet and Sour Sauce
- Heat the sauce ingredients to boiling and simmer until the sauce thickens (about 15 minutes.) Let the sauce cool before serving with egg rolls.1/4 cup ketchup, 1/4 cup vinegar, 1/4 cup sugar, 1/4 cup water