halfbakedharvest4.2
Chinese Chicken and Brussels Sprouts Egg Rolls with Sweet Chile Pomegranate Sauce.
Please do not get freaked out that I put brussels sprouts in these instead of cabbage. See, brussels sprouts are really just mini cabbages, but with more flavor. Flavor I personally cannot get enough of. So good.
👥 30 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 20 min🔥 Cook: 35 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●oven
- ●pot
📝 Preparation Steps
1
To make the filling, combine 3 tablespoons soy sauce, 1/2 tablespoon fish sauce (if using), 1 teaspoon hoisin sauce and the Chinese five spice powder. Add 1 clove of minced garlic, the ginger, 2 green onions, and 1 tablespoon sesame oil in a Ziploc bag or bowl. Shake well to combine. Place the chicken in the bag, press out the excess air, and seal. Refrigerate and marinate for at least ⏱️ 30 minutes, or up to ⏱️ 3 hours.
soy sauce (divided)4 tablespoonscup low sodium soy sauce1/2fish sauce (divided (optional))1 tablespoonhoisin sauce (divided)2 teaspoonsgarlic (minced or grated, divided)2 clovesfresh ginger (grated)1 tablespoonsesame oil (divided)6 tablespoons
2
Heat 2 tablespoons of sesame oil in a wok or large skillet over high heat. When the oil is hot, add the chicken + marinade (being careful of splattering) to the pan and cook until the chicken is cooked throughout and lightly browned, about ⏱️ 4-5 minutes. Transfer to a plate and set aside.
sesame oil (divided)6 tablespoons
3
Add the remaining tablespoon sesame oil to the pan. Add the shredded brussels sprouts, carrots and mushrooms. Add the remaining tablespoon of soy sauce, fish sauce and remaining teaspoon of hoisin sauce. Stir to toss the vegetables. Cook over high heat for about ⏱️ 8-10 minutes. Toss in the remaining garlic and green onions and cook for 1 more minute. Stir the chicken into the veggies.
sesame oil (divided)6 tablespoonsbrussels sprouts (shredded)1 poundcarrots (cut into matchsticks)2soy sauce (divided)4 tablespoonscup low sodium soy sauce1/2fish sauce (divided (optional))1 tablespoonhoisin sauce (divided)2 teaspoonsgarlic (minced or grated, divided)2 cloves
4
To wrap the egg rolls, lay an egg roll wrapper out on your work surface with one corner pointing toward you. Add a tablespoon or two of the filling to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Securely close the egg roll by lightly brushing the inside top corner of the wrapper with the beaten egg. Repeat with the remaining wrappers and filling.
-30 egg roll wrappers24egg (beaten)1
5
To fry the egg rolls, heat about 3 inches of oil to 375 degrees F. Fry a few egg rolls at a time in the hot oil but without overcrowding, about ⏱️ 4-5 minutes or until golden brown. Transfer to a large plate lined with paper towels to help drain the excess grease. Repeat with the remaining rolls.
-30 egg roll wrappers24egg (beaten)1
6
To bake the egg roles, preheat the oven to 425 degrees F. Spray tops of egg rolls with cooking spray. Bake for ⏱️ 10-15 minutes or until lightly browned.
-30 egg roll wrappers24egg (beaten)1
7
Sweet Chile Pomegranate Sauce
8
In a small to medium size pot, combine the sweet thai chile sauce, soy sauce, pomegranate juice, brown sugar, rice vinegar and ginger. Bring to a boil and cook for about ⏱️ 5-8 minutes or until the sauce has thickened and reduced slightly. Remove from the heat and allow to cool ⏱️ 10 minutes, stir in the pomegranate arils. Serve with warm egg rolls.
soy sauce (divided)4 tablespoonscup low sodium soy sauce1/2fresh ginger (grated)1 tablespoonpomegranate arils-30 egg roll wrappers24egg (beaten)1
Nutrition Facts
calories
135 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
456 mg
protein Content
5 g
cholesterol Content
16 mg
carbohydrate Content
13 g
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