Sweet Chili Chicken Egg Rolls
Equipment:
- Large Frying Pan
- Measuring Cuts and Spoons
- Cutting board and Knife
Prep: 10 min
Cook: 20 min
Total: 30 min
Yield: 8-10 eggrolls (4-5 servings)
Ingredients:
- 1-2 Tbsp Olive oil for cooking
- 1 chicken breast
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp cornstarch
- 1/2 red bell pepper
- 1/4 cup yellow onion, diced
- 1/4 cup carrots, shredded
- 3-4 Tbsp sweet chili sauce, divided
- 8 or 16 egg roll wrappers* see notes
- Vegetable Oil for frying
- 2 tbsp water
Sauce:
- 1/4 cup sweet chili sauce
- 1/3 cup mayo
Instructions:
Dice Onions & Bell Peppers.
Slice chicken breasts into strips (mine yielded 8), then chop into bite sized pieces.
Heat the olive oil over medium heat.
Add salt, pepper, garlic powder and cornstarch to chicken.
Add to preheated oil and cook until golden on all sides, no pink remaining.
Remove from the pan and set aside.
Add 1 tbsp of oil to the hot pan with the diced onion, carrots and pepper and saute until softened.
Return the chicken to the pan, add in 2 tbsp of sweet chili sauce and cook for 3-4 mins.
Remove from the pan let sit to the side.
Wash the pan and return to the stove.
Add in vegetable oil and heat over medium high.
To roll the egg rolls:
Use 1 egg roll or 2 for maximum crunch.
Position egg roll wrapper like a diamond.
Add 2 tablespoons of chicken filling in a line.
Leave about an inch of space on each side.
Fold the tip of the corner closest to you over the filling.
Roll over once.
Wet the remaining edges with a little water.
Fold in both sides and then roll over until egg roll is complete.
Fry egg rolls in batches until golden brown.
Only turning over once the bottom side turns golden brown.
Drain on paper towels. Whisk together mayo and sweet chili sauce, serve as a dip with the egg rolls.
