Crispy Egg Rolls with Sweet Chili Sauce

Here’s a recipe for Crispy Egg Rolls with Sweet Chili Sauce:

Ingredients:

For the Egg Rolls:

• For the Filling:
  • 1 lb ground pork or chicken (or a combination)
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup cabbage, finely shredded
  • 1 medium carrot, julienned or grated
  • 1/2 cup bean sprouts (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste
• For the Egg Rolls:
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil for frying

For the Sweet Chili Sauce:

• 1/2 cup rice vinegar
• 1/2 cup sugar
• 2 tablespoons water
• 1 tablespoon fish sauce
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (or to taste)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

---

Instructions:

For the Egg Rolls:

1. Prepare the filling:
   • Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
   • Add the onion and garlic, cooking until softened (about 2-3 minutes).
   • Add the ground pork or chicken, breaking it up with a spatula, and cook until browned and cooked through.
   • Stir in the cabbage, carrot, and bean sprouts, cooking for 2-3 minutes until the vegetables are tender but still slightly crisp.
   • Add soy sauce, oyster sauce, sesame oil, ginger, salt, and pepper. Stir everything together and cook for another minute. Remove from heat and allow to cool to room temperature.
2. Assemble the egg rolls:
   • Place one egg roll wrapper on a flat surface with one corner facing you.
   • Spoon about 2-3 tablespoons of the filling into the center of the wrapper.
   • Brush the edges of the wrapper with the beaten egg.
   • Fold the bottom corner over the filling, then fold the sides in and roll up tightly, sealing the top corner with more egg wash.
   • Repeat with the remaining wrappers and filling.
3. Fry the egg rolls:
   • Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (175°C).
   • Carefully add the egg rolls in batches to the hot oil, frying them for 3-4 minutes or until golden brown and crispy.
   • Use tongs to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

For the Sweet Chili Sauce:

1. Make the sauce:
   • In a small saucepan, combine the rice vinegar, sugar, water, fish sauce, garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
   • Once simmering, mix the cornstarch with water to make a slurry and stir it into the sauce. Continue simmering for another 2-3 minutes until the sauce thickens slightly.
   • Remove from heat and allow to cool before serving.

To Serve:

• Serve the crispy egg rolls with the sweet chili sauce on the side for dipping.

Enjoy your crispy egg rolls with the perfect sweet and tangy dipping sauce!