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Egg Rolls with Sweet Heat Dipping Sauce

If you haven't made your own egg rolls before, you will love this easy Asian fusion recipe using store-bought egg roll wrappers. The zippy sauce combines prepared Thai-style Sriracha hot chilli sauce with sweet chilli sauce and fresh cilantro.
Serves: 20
Prep Time: 30 min
Cook Time: 45 min

Ingredients

Egg Rolls

1/4 lb rice vermicelli, dry
2 cloves garlic, minced
1/2 cup green onion(s), finely-sliced
1/2 cup carrot(s), fresh, grated
1 tbsp red hot chili pepper(s), minced
2 cups mung bean sprouts, fresh
1/2 lb boneless, skinless chicken breast(s)
1 tsp toasted sesame oil
1 egg(s), medium
1 lb egg roll wrappers, 7 inch/17.8 cm (approximately 20 pieces per package)
2 tbsp canola oil

Sweet Chili Dipping Sauce

1 tbsp Sriracha hot chili sauce
or
1 tbsp other hot sauce
1/4 cup Thai sweet chilli sauce
2 tbsp cilantro, fresh, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Place rice noodles in a large pot. Cover with boiling water and leave to soften 10 minutes. Drain. Set aside to cool. Cut into 2 inch (5 cm) lengths.

  2. Mince garlic. Finely slice the green onions and grate the carrots. Mince the hot chili pepper. Measure bean sprouts. Set all aside.

  3. Dice chicken breast into small pieces approximately ¼ inch (1 cm) square. Set aside.

  4. Heat sesame oil in skillet. Add the minced garlic and fry gently for one minute. Add the chicken pieces and continue to stir fry to cook through – about 5 minutes.

  5. Add the sliced green onions, bean sprouts, minced red hot chili pepper and stir fry for two minutes. Remove from heat to stop further cooking.

  6. In a small bowl beat the egg.

  7. To assemble, place an egg roll wrap down on cutting board with one point towards you. Lightly brush wrapper with beaten egg. Spoon three tablespoons (45 mL) of filling onto centre. Draw left and right corner to centre to resemble an envelope. Seal the bottom edge with your finger – down towards the point to avoid filling leaking out. Fold bottom point up toward centre to resemble an open envelope. Roll from bottom up tightening roll as you go. Prepare rest of eggrolls – there should be enough filling to make approximately 20 pieces. Brush outside of each roll with beaten egg just before you are ready to fry.

  8. To fry, heat one tablespoon (15 mL) oil in non-stick skillet over medium-heat high heat. Add the filled rolls and fry a few minutes on all sides until golden. Remove from pan and drain on paper towel.

  9. Combine Sriracha hot chili sauce (or other hot sauce) with the Thai sweet chili sauce. Stir in finely minced cilantro. If you are not fond of spicy foods you can just use the Thai sweet chili sauce. If you are a spicy food fan make a double batch of the sauce.

  10. Serve hot with the Sweet Chili Dipping Sauce. The sauce is very hot so use only 1 tsp (5 mL) per roll.

Nutrition Info

Per 60 g serving Amount
Calories130
Protein6 g
Fat3 g
Carbohydrate21 g
Fibre1 g
Sugar3 g
Cholesterol15 mg
Sodium160 mg
Per 60 g serving % Daily Value
Potassium3
Calcium2
Iron6
Vitamin A10
Vitamin C6
Vitamin B65
Vitamin B124
Folate3
Zinc4