Spicy Chicken Egg Rolls With Honey-Apricot Dipping Sauce

4.00 (3)
⏱ 40 mins 🍽 14 egg r olls 🏷 Chicken

These homemade egg rolls feature a filling of shredded cabbage, carrot, and cooked chicken seasoned with onion, garlic, and cayenne pepper. The mixture is wrapped in egg roll wrappers and fried until crisp and golden. They are served with a simple, sweet dipping sauce made by heating honey and apricot preserves with water. This recipe yields about 14 egg rolls.

Spicy Chicken Egg Rolls With Honey-Apricot Dipping Sauce

Ingredients

  • 4 cups finely shredded green cabbage
  • 3/4-1 cup of finely shredded cooked chicken (i used leftovers from <a href="https://www.food.com/recipe/crock-pot-whole-chicken-33671">Crock Pot Whole Chicken</a> thanks again kathy)
  • 3/4 cup of finely shredded carrot
  • 1 egg
  • 2 teaspoons onion powder (taste to suit)
  • 1 1/2 teaspoons garlic powder (taste to suit)
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2-1 teaspoon cayenne pepper (taste to suit)
  • 14 -15 egg roll wraps (16 oz.pkg.)
  • 1 cup canola oil
  • 1 cup honey
  • 3/4 cup apricot preserves
  • 1/3 cup cold water

Method

  1. Combine the shredded cabbage and carrots in a large bowl, mixing thoroughly.
  2. Mix the shredded chicken into the cabbage and carrot mixture.
  3. Stir in the onion powder, garlic powder, black pepper, salt, and cayenne pepper until well combined.
  4. Taste the filling and adjust the seasoning if desired.
  5. Add the egg to the mixture and mix until fully incorporated.
  6. Prepare to assemble the egg rolls.
  7. Place one egg roll wrapper flat on your work surface.
  8. Use wet fingers to moisten all the edges of the wrapper.
  9. Spoon about 4 tablespoons of the filling mixture across the centre of the wrapper.
  10. Ensure the filling is positioned about 3/4 inches from the wrapper's edge.
  11. Fold the bottom half of the wrapper up over the filling to meet the top.
  12. Roll the wrapper tightly away from you to enclose the filling.
  13. Remember to fold in the sides of the wrapper as you roll to seal the egg roll.
  14. Heat the canola oil in a large 12 inch skillet until it is hot.
  15. Fry the egg rolls on both sides for about 3 minutes per side, until they are golden brown.
  16. Transfer the fried egg rolls to paper towels to drain.
  17. To prepare the dipping sauce.
  18. Place the honey, apricot preserves, and cold water into a small saucepan.
  19. Stir the sauce ingredients over low heat until the mixture comes to a boil.
  20. Allow the sauce to cool before serving.

Nutrition (per serving)

Sodium292700 mg

Recipe details

CategoryChicken
AuthorChef shapeweaver