– **Title**: Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce
– **Ingredients**:
– **For the egg rolls**:
– 1 cup shredded carrots
– 1 cup shredded cabbage
– 1/2 cup green onions, finely chopped
– 1 tablespoon ginger, minced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 package of egg roll wrappers (about 12 wrappers)
– Vegetable oil for frying
– Sesame seeds for garnish (optional)
– **For the sweet chili sauce**:
– 1/2 cup sweet chili sauce
– 1 tablespoon rice vinegar
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil (for extra flavor)
– **Instructions**:
1. **Prepare the filling**: In a large skillet over medium heat, add a splash of vegetable oil. Sauté the minced garlic and ginger until fragrant, about 1 minute.
2. Add the shredded carrots and cabbage, cooking for another 3-5 minutes until the vegetables are softened. Stir in the green onions, soy sauce, and sesame oil. Mix well and cook for an additional minute. Remove from heat and let cool.
3. **Assemble the egg rolls**: Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the vegetable filling near the corner. Fold the corner over the filling, then fold in the sides and roll tightly, sealing the edge with a bit of water. Repeat with the remaining wrappers and filling.
4. **Fry the egg rolls**: Heat vegetable oil in a deep skillet or pot over medium-high heat. Once the oil is hot (about 350°F or 175°C), fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes. Remove and drain on a paper towel.
5. **Make the sweet chili sauce**: In a small bowl, combine the sweet chili sauce, rice vinegar, soy sauce, and sesame oil. Whisk until smooth.
6. **Serve**: Arrange the crispy egg rolls on a serving platter, sprinkle with sesame seeds if using, and serve with the sweet chili dipping sauce. Enjoy!
Key Ingredients & Substitutions
Cabbage: Shredded green cabbage is a staple here for its crunch. If you want to mix it up, try Napa cabbage for a milder taste or even coleslaw mix if that’s what you have on hand.
Carrots: Grated carrots add natural sweetness and color. If you don’t have fresh carrots, you can use frozen shredded carrots or even finely chopped bell peppers for a different flavor.
Chicken or Tofu: Adding protein gives your egg rolls a hearty touch. If you’re vegetarian, tofu is perfect. You can also use tempeh or skip the protein altogether for a lighter option.
Egg Roll Wrappers: These wrappers are key for that crispy texture. If you can’t find them, spring roll wrappers or even homemade dough work as alternatives, though frying will differ.
Sesame Oil: This oil brings a rich, nutty flavor. If you’re out, canola or olive oil can do in a pinch, but keep in mind they won’t have the same distinct flavor.
How Do I Properly Assemble Egg Rolls?
Assembling egg rolls can seem tricky, but once you get the hang of it, it’s easy! Make sure you have your filling prepped and wrappers ready. Here’s how to do it right:
- Lay the wrapper in a diamond shape with a corner facing you.
- Spoon your filling into the center, keeping it compact but not overstuffed.
- Fold the bottom corner over the filling, then tuck in the sides.
- Roll tightly away from yourself, sealing the edges with a bit of water to prevent them from opening during frying.
Practice makes perfect! Don’t rush this step, as well-sealed rolls will turn out crispy and delicious without leaking filling. Happy rolling!
How to Make Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce
Ingredients You’ll Need:
For the Egg Rolls:
- 1 cup shredded cabbage
- ½ cup grated carrots
- ½ cup cooked chicken or tofu, shredded (optional)
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 package of egg roll wrappers
- Oil for frying (vegetable or canola)
For the Sweet Chili Sauce:
- ½ cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
- Optional: red pepper flakes for extra heat
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You will need around 15 minutes to prepare the filling and assemble the egg rolls, and another 15 minutes for frying them until they are golden and crispy. Plus, it’s a fun activity to do in the kitchen!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the shredded cabbage, grated carrots, and shredded chicken or tofu if you’re using it. Then, add the finely chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, and rice vinegar. Mix everything together well until all the ingredients are evenly coated in the seasoning. This will give your egg rolls a delicious flavor!
2. Assemble the Egg Rolls:
Lay one egg roll wrapper on a clean surface with one corner pointing towards you, like a diamond shape. Spoon about 2 tablespoons of your prepared filling into the center of the wrapper. Next, fold the bottom corner of the wrapper over the filling, then tuck in the sides and roll it tightly away from you until the egg roll is secure. Seal the edges with a little water to make sure they don’t open during frying. Keep repeating this process with the remaining wrappers and filling.
3. Fry the Egg Rolls:
Heat up some oil in a large skillet over medium-high heat (you want it to be about 350°F or 175°C). Once the oil is hot, carefully add a few egg rolls at a time. Fry them for about 3-4 minutes on each side, or until they turn golden brown and crispy. Use a slotted spoon to take them out and let them drain on paper towels, which will soak up any extra oil.
4. Make the Sweet Chili Sauce:
While the egg rolls are frying, prepare your dipping sauce! In a small bowl, mix together the sweet chili sauce, soy sauce, sesame seeds, and red pepper flakes if you like a bit of spice. Set this aside to serve with your hot egg rolls.
5. Serve:
Once your egg rolls are done frying, arrange them nicely on a platter. Serve them hot with the sweet chili sauce on the side for dipping. If you’d like, you can garnish them with some extra chopped green onions for a pop of color. Enjoy your delicious and crispy sesame ginger egg rolls!
Can I Make These Egg Rolls Vegetarian or Vegan?
Absolutely! To make these egg rolls vegetarian, simply omit the chicken or substitute it with additional tofu or a mix of other vegetables like bell peppers or mushrooms. For a vegan option, ensure that your egg roll wrappers are also vegan-friendly, as some brands may contain egg.
How to Store Leftover Egg Rolls?
Store any leftover egg rolls in an airtight container in the fridge for up to 3 days. To maintain their crispiness, it’s best not to stack them. For reheating, place them in an oven preheated to 375°F (190°C) for about 10-15 minutes until warmed through and crispy again.
What Can I Substitute for Egg Roll Wrappers?
If you don’t have egg roll wrappers on hand, you can use spring roll wrappers or even rice paper. Keep in mind that cooking times may vary, so watch them closely while frying to prevent burning!
Can I Freeze Uncooked Egg Rolls?
Yes, you can freeze uncooked egg rolls! Assemble them as directed, then lay them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag and store for up to 2 months. When ready to fry, there’s no need to thaw them; just fry them for an extra few minutes until golden and crispy!
