I’ve wanted to make egg rolls for a while now and this was the perfect recipe to start with. Making egg rolls always appeared to be ridiculously difficult but I found that it’s surprisingly easy. You can find egg roll or wonton wrappers for a few bucks at any local grocery store and you can fill them with just about anything. One thing to remember when you’re making the egg rolls is to not over heat the oil. It may not look like the oil is hot enough because it won’t boil like water, but trust me it’s plenty hot. If you make the oil too hot the egg rolls will burn in seconds so make sure you follow the instructions on heating the oil carefully.
This recipe uses an Asian inspired sauce with just a few ingredients. Like I mentioned, dijon mustard and soy sauce go great together and I added a few tweaks to spice it up. I use rice vinegar in just about every sauce because it adds the bitterness needed to balance out a sweet sauce. Additionally, Sriracha makes everything better so I look for ways to sneak it in when possible. Surprisingly, dijon mustard and soy sauce go great together and I’ve found myself using both ingredients religiously. You can make these egg rolls with or without the chicken to make them vegetarian and they’re still delicious.
Now my blog is all about transforming gourmet dishes into something simple, delicious and healthy. These easy honey dijon egg rolls hit the mark on all counts and it’s perfect for the low key chef at home. This dish would also be a perfect appetizer for a family or holiday party so give them a try now.
- 8 oz Mixed frozen vegetables
- 1/2 lb Raw chicken breast
- 5 Tbsp Dijon mustard
- 4 Tbsp Soy sauce
- 3 Tbsp Honey
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sriracha
- 1 Package Egg Roll or Wonton wrappers
- 1 Large egg
- 1/2 Tsp Salt/Pepper
- 2 Cups Canola/Vegetable Oil
- Heat oil in a small/medium sauce pan over Medium-Low heat.
- Season chicken breast with salt and pepper then cook through over medium heat.
- Dice chicken breast and set aside.
- Heat frozen vegetables in the microwave or in a frying pan over medium heat.
- Combine Dijon Mustard, Soy Sauce, Honey, Rice Vinegar, and Sriracha in a small mixing bowl.
- Add vegetables and chicken to the mixing bowl with the sauce and combine thoroughly.
- Lay one Egg Roll wrapper flat and wet one corner of the wrapper with the egg.
- Add a palm full of filling to the center and roll, sealing it with the wet corner.
- Repeat this process with the remaining filling until all of your filling is used.
- Place Egg Rolls in the oil for 3-4 minutes or until browned on the outside.
- Remove Egg Rolls from the oil and serve immediately.
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