This Chicken Egg Roll Recipe has been compensated by McCormick’s Skillet Sauce®. All opinions are 100% my own.
Chicken Egg Rolls
Both Patrick and I are egg roll creators and connoisseurs from Sweet and Sour Chicken Egg Rolls, Southwest Egg Rolls, to Philly Cheesesteak Egg Rolls and now these epic Sesame Chicken Egg Rolls. Egg Rolls are our appetizer of choice to bring to parties – particularly Game Day, New Year’s Eve and Christmas Eve. While all of our egg roll creations have been delicious, these Sesame Chicken Egg Rolls are our favorite ever! Patrick has never asked me to make something more times in one week. In other words, you want to make these chicken egg rolls soon because you are going to fall in love with them! These Chicken Egg Rolls are super quick and easy to make – all you have to do is stir fry the veggies, pour in the sauce and chop in your food processor! That’s right, 10 minutes to a Chicken Egg Roll filling boasting crisp tender vegetables and juicy chicken doused in McCormick’s sesame sauce comprised of soy sauce, pineapple juice, garlic, ginger, paprika, and sesame oil – all you have to add is sriracha, salt and pepper! We are talking serious flavor with minimal effort AKA takeout-fakeout heaven.
What Goes in Chicken Egg Rolls?
chickensitr fry vegetables (I use a 12 oz. pkg. with snow peas carrots, broccoli, bean sprouts)red bell pepper1 pkg. McCormick Sesame Chicken Stir-Fry Skillet Sauce Sriracha
The filling for these Chicken Egg Rolls is super simple and comes together in minutes by using a package of stir fry vegetables and McCormick’s® Sesame Chicken Skillet Sauce®. The vegetables add the crunch and the sesame sauce adds the perfect punch of Asian flavor.
Can You Use Rotisserie Chicken?
Yes! You will need about 2 ½ cups shredded rotisserie chicken.
CAN YOU USE PORK INSTEAD OF CHICKEN?
Absolutely You may substitute the chicken for an equal amount of lean ground pork. Cook the pork until mostly cooked through, then add the vegetables. Take care you drain the pork of excess grease so the filling doesn’t become soggy which will cause your egg roll wrappers to tear.
HOW TO MAKE CHICKEN EGG ROLLS
Step 1 – Cook Chicken and Veggies: Cook chicken in a large skillet until opaque but not cooked through, because it will continue to cook with the vegetables. Add vegetables stir fry until crisp-tender. Step 2 – FLAVOR! Stir in the Sesame Sauce and Sriracha and bring to a boil. Reduce heat and simmer 1 minute or until heated through. Season with salt and pepper to taste. Step 3 – Chop Filling: Using a slotted spoon (you don’t want extra moisture), add chicken/vegetables to your food processor and pulse until finely chopped (about 12 pulses). This creates the perfect filling texture in SECONDS and is the same method I use in my potstickers and Wonton Soup – it is life changing!
HOW TO WRAP CHICKEN EGG ROLLS
Step 1 – Prepare Surface: Line your counter with parchment paper to place rolled chicken egg rolls if frying or line a large baking sheet with aluminum foil if baking and lightly spray with nonstick cooking spray. Keep egg roll wrappers covered when you’re not using them so the don’t dry out or else they will dry out and tear easily. Step 2 – Add Filling: Position an egg roll wrapper with one point towards you. Place 2 tablespoons filling in the center. I found this to be the right amount of filling for these egg rolls, but you can add more if you wish and can still easily fold and seal the egg rolls. Step 3 – Fold: Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Make sure you push out any excess air and roll your egg roll as tightly as possible to prevent the filling from leaking into the oil and the egg roll cracking. Step 4 – Seal: Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling. It is important that the chicken egg rolls are completely sealed otherwise oil can seep in and cause them to break while cooking. If you find your egg roll wrappers aren’t sealing, it might be because the edges are too wet – don’t use too much water to seal.
How to Fry Chicken EGG ROLLS
We prefer to fry our Chicken Egg Rolls instead of baking them because it is the only way to achieve the tantalizing, shatteringly crunch that is SO satisfying and the defining characteristics of an egg roll!
HOW TO BAKE CHICKEN EGG ROLLS
HOW TO REHEAT EGG ROLLS
Chicken Egg rolls are the crispiest when eaten fresh, but you can reheat the leftovers. To reheat Chicken Egg Rolls, line them on a baking sheet and bake for 15-20 minutes at 350 degrees or until heated through.
HOW TO FREEZE EGG ROLLS
CAN YOU MAKE EGG ROLLS IN ADVANCE?
You can either bake and fry your Chicken Egg Rolls and freeze OR make the filling, cover and refrigerate until ready to assemble egg rolls. You cannot assemble the Chicken Egg Rolls in advance without cooking or else the wrappers will become soggy and tear.
WHAT DIP SHOULD I SERVE WITH EGG ROLLS?
These Chicken Egg Rolls pair perfectly with Hoisin Sweet and Sour Sauce. It is easy to make by whisking the following ingredients together:
4 tablespoons hoisin sauce3 tablespoons sugar3 tablespoons white vinegar1 teaspoon cornstarch (optional)
Now it’s time to dig into crispy crunch outside, crisp-tender sesame chicken egg roll inside followed by “oooh-ah,” “seriously?!,” “these are amazing!,” these are better than any egg rolls I’ve ever had!” Now please, make these Sesame Chicken Egg Rolls with Hoisin Sweet and Sour Sauce – soon. And be prepared to stock up on sesame skillet sauce, because trust me, your family/friends are going to be begging you to make these again and again and again. And I guarantee you will be more than happy to oblige, because YOU want to eat these Chicken Egg Rolls again -soon – very soon.
Looking for more Asian Fake out Takeout Recipes?
Beef and BroccoliPotstickersMongolian ChickenMongolian BeefSesame ChickenGeneral Tso’s ChickenCashew ChickenKung Pao Shrimp
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