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Sesame Chicken Egg Rolls With Hoisin Sweet And Sour Sauce
Sesame Chicken Egg Rolls With Hoisin Sweet And Sour Sauce
- Recipe Submitted by Rosemary on 11/28/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Rolls, Eggs, Chicken
Ingredients List
- Sesame Chicken Egg Rolls
- 8 egg roll wrappers
- 1 lb. boneless skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1 12 oz pkg. sitr fry vegetables with snow peas, carrots, broccoli, bean sprouts*
- 1 red bell pepper, cored and sliced
- 1 pkg. McCormick Sesame Chicken Stir-Fry Skillet Sauce
- 2 teaspoons Sriracha/Red chili hot sauce
- salt and pepper to taste
- 1 quart vegetable oil
- Hoisin Sweet and Sour Sauce
- 3 tablespoons hoisin sauce**
- 2 tablespoons sugar
- 2 tablespoons white vinegar
Directions
1. Whisk together Hoisin Sweet and Sour Sauce ingredients until well combined. Set aside in refrigerator.
2. In a large skillet, heat 1 tablespoon oil over high heat. Add chicken and cook until browned, but not cooked through, approximately 1-2 minutes. Add vegetables and saute over medium-high heat until vegetables are crisp-tender and chicken is cooked through, approximately 2-3 minutes. Stir in Sesame Sauce and Sriracha and bring to a boil. Reduce heat and simmer 1 minute or until heated through. Season with salt and pepper to taste.
3. Position an egg roll wrapper with one point towards you. Place 2 tablespoons filling in the center. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).
4. Heat oil in a deep sided skillet or deep-fat fryer to 375F degrees or medium high heat. Fry egg rolls, 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
5. Serve with Hoisin Sweet and Sour Sauce.
2. In a large skillet, heat 1 tablespoon oil over high heat. Add chicken and cook until browned, but not cooked through, approximately 1-2 minutes. Add vegetables and saute over medium-high heat until vegetables are crisp-tender and chicken is cooked through, approximately 2-3 minutes. Stir in Sesame Sauce and Sriracha and bring to a boil. Reduce heat and simmer 1 minute or until heated through. Season with salt and pepper to taste.
3. Position an egg roll wrapper with one point towards you. Place 2 tablespoons filling in the center. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Moisten top corner with water and press firmly to seal. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).
4. Heat oil in a deep sided skillet or deep-fat fryer to 375F degrees or medium high heat. Fry egg rolls, 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
5. Serve with Hoisin Sweet and Sour Sauce.
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