Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce.
Are you ready to embark on a culinary adventure that combines crunch, flavor, and a touch of zing? These Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce will transport your taste buds straight to a bustling Asian street market. Filled with savory ground chicken and vibrant vegetables, all wrapped in a golden, crispy shell, these egg rolls are perfect for a quick weeknight dinner, party appetizer, or a delightful snack anytime. And let’s not forget that sweet chili sauce that ties everything together with a deliciously spicy kick!
Why It Works Every Time
These egg rolls are a fantastic blend of textures and flavors that work harmoniously together. The crispy exterior contrasts beautifully with the tender filling, while the grounding flavors of sesame oil and fresh ginger elevate the dish to new heights. The balance of savory, sweet, and a hint of heat creates a delightful taste experience that will have everyone reaching for more. Plus, they’re simple enough to make at home, allowing you to impress your friends and family without spending hours in the kitchen.
What’s in the Bowl
To create these mouthwatering egg rolls, you’ll need a handful of essential ingredients:
- 2 tablespoons sesame oil, plus more for cooking – this adds a nutty flavor and richness to the filling.
- 1 pound ground chicken – provides a hearty protein base. (You can substitute with tofu or a mix of veggies for a vegetarian option.)
- Black pepper – to taste, enhancing the overall flavor.
- 1 shallot, chopped – adds a subtly sweet onion flavor.
- 1 tablespoon fresh grated ginger – brings a warm, spicy kick.
- 4 cloves garlic, chopped – for that aromatic depth.
- 2 cups mixed chopped vegetables – think bell peppers, carrots, and cabbage for a colorful mixture.
- 1/4 cup low sodium soy sauce – adds umami and depth.
- 2 tablespoons sesame seeds – for a nutty finish and crunch.
- 20-22 square egg roll wrappers – the perfect vessel for your delicious filling.
- Green onions, for serving – freshens up the dish.
- 1/2 cup sweet Thai chili sauce – for dipping and flavor.
- 1/4 cup pomegranate juice – adds a unique sweetness and acidity.
- 2 tablespoons low sodium soy sauce – enhances the sauce’s flavor.
- Pomegranate arils, for serving – a pop of color and flavor.
Appliances & Accessories
To make your cooking process smooth and enjoyable, consider using the following:
- Wok or large skillet – for sautéing the filling to perfection.
- Mixing bowl – to combine all your filling ingredients.
- Pastry brush – for applying oil to the egg roll wrappers.
- Tongs – for flipping and serving the crispy egg rolls.
- Serving platter – to display your beautiful creation.
Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce. in Steps
Step 1: Prepare the Filling
In a large wok or skillet, heat 2 tablespoons of sesame oil over medium heat. Once hot, add the chopped shallot and sauté until translucent, about 2-3 minutes. Next, stir in the fresh grated ginger and chopped garlic, cooking for an additional minute until fragrant.
Step 2: Cook the Chicken
Add the ground chicken to the skillet, breaking it apart with a spatula. Season with black pepper and cook until the chicken is browned and cooked through, approximately 5-6 minutes.
Step 3: Add Vegetables and Flavor
Stir in the mixed chopped vegetables and cook for another 3-4 minutes until they are tender. Pour in the low sodium soy sauce and sprinkle the sesame seeds over the mixture. Mix well and then remove from heat. Allow the filling to cool for a few minutes.
Step 4: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold the sides in, and roll tightly to seal. Use a little water to secure the edges if needed. Repeat this process until all the filling is used.
Step 5: Fry the Egg Rolls
In a large skillet, heat a generous amount of sesame oil over medium-high heat. Once hot, carefully place a few egg rolls in the pan, cooking until golden brown and crispy on all sides, about 3-4 minutes per side. Transfer cooked egg rolls to a paper towel-lined plate to absorb excess oil.
Step 6: Prepare the Sweet Chili Sauce
In a small bowl, combine the sweet Thai chili sauce, pomegranate juice, and low sodium soy sauce. Stir until well mixed, and set aside for dipping.
Step 7: Serve and Enjoy
Arrange the crispy egg rolls on a serving platter. Garnish with chopped green onions and pomegranate arils for a burst of color and flavor. Serve hot with the sweet chili sauce on the side for dipping.
Smart Substitutions
If you’re looking to customize your Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce, consider these substitutions:
- Ground Chicken – swap for ground turkey, beef, or a plant-based alternative.
- Mixed Vegetables – use your favorites or whatever you have on hand, like zucchini, mushrooms, or spinach.
- Sweet Thai Chili Sauce – try a homemade version with sugar, vinegar, and chili flakes if you want to control the ingredients.
- Pomegranate Juice – substitute with apple juice or a splash of rice vinegar for a different flavor profile.
If You’re Curious
These egg rolls are not just delicious; they’re also versatile! You can make them ahead of time and freeze them for later. They are perfect for parties, game nights, or even as a fun family dinner. You can also try experimenting with different dipping sauces like soy sauce, peanut sauce, or even a spicy mayo to complement the flavors.
Store, Freeze & Reheat
To store leftover egg rolls, place them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the uncooked egg rolls. Just assemble them, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a zip-top bag for up to 3 months. To reheat, bake in a preheated oven at 400°F (200°C) for about 15-20 minutes until crispy.
Quick Q&A
Can I bake the egg rolls instead of frying them?
Absolutely! For a healthier option, brush the assembled egg rolls with sesame oil and bake them at 400°F (200°C) for about 20-25 minutes or until golden brown, turning halfway through.
What other fillings can I use?
You can get creative with your fillings! Try using shrimp, pork, or a variety of vegetables like mushrooms, cabbage, or even quinoa for a unique twist.
How do I know when the egg rolls are done frying?
The egg rolls are ready when they are golden brown and crispy on all sides. You can test one by cutting it open; the filling should be hot and thoroughly cooked.
Can I make these egg rolls ahead of time?
Yes! You can prepare the filling and assemble the egg rolls a few hours in advance. Just keep them covered in the refrigerator until you’re ready to cook them.
Bring It to the Table
These Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce are sure to be a hit at your next gathering or family dinner. With their delightful crunch and savory filling, they offer a taste of something special that everyone will love. Whether you’re serving them as an appetizer, a light meal, or a unique party snack, these egg rolls will shine on your table. So gather your ingredients, roll up your sleeves, and get ready to impress with this delicious recipe! Enjoy every crispy bite, and don’t forget to dip in that sweet chili sauce for the perfect finish.
Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce.
Ingredients
Equipment
Method
- In a large wok or skillet, heat 2 tablespoons of sesame oil over medium heat. Once hot, add the chopped shallot and sauté until translucent, about 2-3 minutes. Next, stir in the fresh grated ginger and chopped garlic, cooking for an additional minute until fragrant.
- Add the ground chicken to the skillet, breaking it apart with a spatula. Season with black pepper and cook until the chicken is browned and cooked through, approximately 5-6 minutes.
- Stir in the mixed chopped vegetables and cook for another 3-4 minutes until they are tender. Pour in the low sodium soy sauce and sprinkle the sesame seeds over the mixture. Mix well and then remove from heat. Allow the filling to cool for a few minutes.
- Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold the sides in, and roll tightly to seal. Use a little water to secure the edges if needed. Repeat this process until all the filling is used.
- In a large skillet, heat a generous amount of sesame oil over medium-high heat. Once hot, carefully place a few egg rolls in the pan, cooking until golden brown and crispy on all sides, about 3-4 minutes per side. Transfer cooked egg rolls to a paper towel-lined plate to absorb excess oil.
- In a small bowl, combine the sweet Thai chili sauce, pomegranate juice, and low sodium soy sauce. Stir until well mixed, and set aside for dipping.
- Arrange the crispy egg rolls on a serving platter. Garnish with chopped green onions and pomegranate arils for a burst of color and flavor. Serve hot with the sweet chili sauce on the side for dipping.
Notes
- These egg rolls can be made ahead of time and frozen for later use.
- For a healthier option, try baking the egg rolls instead of frying.
- Experiment with different fillings and dipping sauces to customize your egg rolls.
