Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce
Easy homemade egg rolls with chicken and vegetable fillings...the perfect holiday party app!
Foto: Half Baked HarvestIngredients
- 2 tablespoons sesame oil, plus more for cooking
- 1 pound ground chicken ((see note for vegetable variation))
- black pepper
- 1 shallot, chopped
- 1 tablespoon fresh grated ginger
- 4 cloves garlic, chopped
- 2 cups mixed chopped vegetables
- 1/4 cup low sodium soy sauce
- 2 tablespoons sesame seeds
- 20 -22 square egg roll wrappers
- green onions, for serving
- 1/2 cup sweet Thai chili sauce
- 1/4 cup pomegranate juice
- 2 tablespoons low sodium soy sauce
- pomegranate arils, for serving
Steps
1. Preheat the oven to 425° F. 2. In a large skillet, add the oil and chicken. Season with pepper. Cook until browned all over, about 5 minutes. Add the shallot, ginger, and garlic. Cook 2 minutes, then stir in the vegetables and cook 5 minutes, until wilted. Add the soy sauce and let the sauce caramelize around the meat. Stir in the sesame seeds, then remove from the heat. note: if making vegetarian, just omit the chicken and start the cooking process with the oil and shallot. Cook the vegetables down until caramelized. 3. To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on a baking sheet. Brush each roll lightly with olive oil. Bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.4. Meanwhile, make the sauce, combine all ingredients in a medium bowl. 5. Serve the rolls warm, topped with green onions, and the sauce on the side for dipping.
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