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Chicken Egg Rolls, with Orange Ginger Sauce

Chicken Egg Rolls with Orange Ginger Sauce. Forget bland takeout versions, these easy homemade egg rolls are packed with bright flavours. A perfect addition to your next Chinese food dinner.

Chicken Egg Rolls with Orange Ginger Sauce. Forget bland takeout versions, these easy homemade egg rolls are packed with bright flavours. A perfect addition to your next Chinese food dinner.

Chicken Egg Rolls with Orange Ginger Sauce

Several years ago, I came up with this chicken egg rolls recipe, basically with ingredients that I had on hand at the time. I am not a fan of cabbage based egg rolls as I find them pretty bland but this recipe is full of bright flavors; bland they are not!

 I’ve served them many, many times since; most recently as an hor’s d’ouevre when friends came for the evening a couple of weeks back and they were once again a big hit. The recipe for the Orange Ginger Sauce, which is a great complement to these egg rolls, is included here as well.

They would be excellent to serve with our Baked General Tso’s Chicken recipe or our Kung Pao Chicken recipe.

Chicken Egg Rolls with Orange Ginger Sauce. Forget bland takeout versions, these easy homemade egg rolls are packed with bright flavours. A perfect addition to your next Chinese food dinner.

Chicken Egg Rolls with Orange Ginger Sauce

Like this Chicken Egg Rolls Recipe?

Find many ore great ideas like this in our Asian Inspired Meals Category and in our Quick & Easy Meals Category.

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You might also like our recipe for Orange Chicken:

Spicy Stir Fried Orange Chicken

Spicy Stir Fried Orange Chicken

 

Chicken Egg Rolls with Orange Ginger Sauce
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
Chicken Egg Rolls with Orange Ginger Sauce. Forget bland takeout versions, these easy homemade egg rolls are packed with bright flavours. A perfect addition to your next Chinese food dinner.
Course: Appetizer, Party Food, Side Dish
Cuisine: Asian Inspired
Servings: 12 or more eggrolls
Calories: 131 kcal
Author: Barry C. Parsons
Ingredients
  • 1 package egg roll wrappers
For the filling
  • 3 tbsp peanut oil or canola oil
  • 1 large boneless chicken breast chopped into very small pieces
  • salt and pepper to season
  • 2 cloves minced garlic
  • 1 tbsp grated fresh ginger root
  • ½ bulb fennel shredded
  • 1 large carrot grated
  • ½ tsp freshly ground black pepper
  • 1 ½ tsp Chinese five spice powder
  • ½ tsp kosher salt
  • 4 cups fresh bean sprouts
For the Orange Ginger Sauce
  • 2 cups orange juice
  • 1 Tbsp fresh grated ginger
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 clove minced garlic
  • zest of one orange, finely minced
  • 1/2 tsp to 1 tsp crushed chili paste (optional, if you'd like a spicy version)
  • 1 Tbsp corn starch dissolved in a couple of ounces of orange juice
Instructions
  1. Heat the peanut oil in a wok, then add the chicken, garlic, salt and pepper to season.
  2. After the chicken is cooked through, add the ginger, fennel, carrot, pepper and five spice powder and kosher salt.
  3. Sauté for an additional couple of minutes, then remove from heat and cool for about 20 minutes before tossing with the bean sprouts.
  4. To fill your eggrolls, lay the wrapper flat and lightly brush the edges with water.
  5. Spoon some of the filling in the middle of the wrapper.
  6. Bring one edge of the wrapper over the filling so that it is about a centimetre from the opposite edge.
  7. Fold the remaining centimetre of the wrapper back over the other edge and pinch all the edges together well. Lay on a parchment lined cookie sheet until you have all the eggrolls stuffed and ready for the fryer.
  8. Heat canola oil in a deep fryer to 325 degrees F and fry the eggrolls until golden brown. Remove from the oil and drain on a wire rack.
To prepare the Orange Ginger Sauce.
  1. Simmer together all of the ingredients for the sauce for about 20 minutes.
  2. Strain the liquid through a sieve and return the liquid to the pot and the pot to the burner.
  3. Thicken the sauce by whisking into the gently boiling liquid, a slurry of 1 tbsp corn starch mixed with 1-2 ounces orange juice.
  4. Use enough of the slurry to thicken to a sauce; use more or less as necessary to bring the sauce to the proper consistency.
Recipe Notes

You can easily make substitutions for the vegetables in this recipe. red peppers can be used for carrot if you prefer or shredded cabbage or bok choi in place of the fennel and/or bean sprouts if none is available.


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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