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.
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!
Like this Chicken Egg Rolls Recipe?
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You might also like our recipe for Orange Chicken:
- 1 package egg roll wrappers
- 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
- 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
Heat the peanut oil in a wok, then add the chicken, garlic, salt and pepper to season.
After the chicken is cooked through, add the ginger, fennel, carrot, pepper and five spice powder and kosher salt.
Sauté for an additional couple of minutes, then remove from heat and cool for about 20 minutes before tossing with the bean sprouts.
To fill your eggrolls, lay the wrapper flat and lightly brush the edges with water.
Spoon some of the filling in the middle of the wrapper.
Bring one edge of the wrapper over the filling so that it is about a centimetre from the opposite edge.
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.
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.
Simmer together all of the ingredients for the sauce for about 20 minutes.
Strain the liquid through a sieve and return the liquid to the pot and the pot to the burner.
Thicken the sauce by whisking into the gently boiling liquid, a slurry of 1 tbsp corn starch mixed with 1-2 ounces orange juice.
Use enough of the slurry to thicken to a sauce; use more or less as necessary to bring the sauce to the proper consistency.
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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