Sweet and Sour Chicken Egg Rolls

By Stef -

These were awesome and they get an 8 (the recipe came from carlsbadcravings.com). I had to stop myself at 4 because I could have easily eaten many more. I will double the sauce next time since it wasn't enough for the entire batch (I used every egg roll wrapper). It also needed salt, so I will definitely add more next time. Other than that, we really liked them. Also, Jared heated the oil to 360 instead of 350 and said that was a better temperature to get them golden brown. Oh, and I stupidly forgot to add the garlic, but they still tasted great. 

Ingredients
  • 1 quart vegetable oil We used canola oil
  • 1 package egg roll wrappers

  • Chicken Egg Roll Filling
  • 1 tablespoon olive oil
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 1/2 onion, chopped
  • 2 cloves garlic, minced 
  • 1 12 oz. pkg. stir fry vegetables with snow peas, carrots, broccoli, bean sprouts The kind I bought had green beans, peas, corn, and broccoli
  • 1 red bell pepper, cored and sliced 
  • 1 cup pineapple from 1 can 20 oz. pineapple chunks in juice
  • 1 tsp. salt

  • Sweet and Sour Sauce
  • 1/4 cup pineapple juice (from 20 oz. pineapple chunks listed above)
  • 1/2 cup red wine vinegar
  • 3/4 cups sugar I only used 1/2 C.
  • 3 tablespoons ketchup
  • 1 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon Sriracha/Asian hot red chili sauce I left this out
  • 2 teaspoons cornstarch



Here's the link for the directions: http://www.carlsbadcravings.com/sweet-and-sour-chicken-egg-rolls-recipe/

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