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Two Chinese takeout classics come together in this epic mashup! General Tsao's Chicken Egg Rolls only take a few ingredients & are simple to make at home.
I’m excited to share a fun opportunity with you today, as well as a fun recipe mashup of two of my favorite Chinese takeout dishes – General Tsao’s chicken and super crispy, deep-fried egg rolls.
The Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One is one of the most exciting culinary events held here in New York every year. It takes place over the course of 4 days that are jam-packed with delicious activities.
You may remember that I had an incredible experience at NYCWFF several years ago. My husband and I spent a (kid-free!!) evening on a rooftop in NYC eating burgers and enjoying some beer and wine on a gorgeous October evening.
It was so much fun to get to sample food from various chefs and restaurants, as well as getting to meet several of the celebrity chefs that we knew and loved from the Food Network & Cooking Channel.
Getting the chance to talk to them about their food was truly an experience that we will never forget. It was hands-down one of the best date nights we've ever had.
And this year, I'm excited to offer Big Flavors readers a chance to cook, eat, and drink at this year's NYC Wine & Food Festival with award-winning chef and television personality Aarón Sánchez! And entering is easy - just text CHEF to 26739.*
This year's prize is pretty epic, and I'd love it if one of my readers got to be the one to come out to enjoy this fantastically delicious New York City prize. So text-to-win now, and let me know if you end up being selected as the lucky winner!
To further celebrate the deliciousness here in New York, ShopRite challenged me to create a twist on one of their recipes - General Tsaos Glazed Chicken. Their recommended beverage pairing for the chicken recipe was Honest® Tea.
I've been a big fan of the Honest Tea line for several years now. My very first favorite of theirs is the Peach Oo-La-Long Tea. I like that they have unsweetened options as well as their "Just a Tad Sweet" varieties.
They actually brew their teas by steeping them, and they use a variety of organic ingredients to get that little bit of added sweetness. So for my "twist" on General Tsaos Glazed Chicken, I decided to turn it into one of my favorite Chinese food appetizers - egg rolls!
Have you ever made egg rolls at home? It's not as intimidating as it sounds! All you need is a flavorful filling, some egg roll wrappers, and a big pot with a few inches of oil for deep frying.
Ready to rock? Let me show you where to find the ingredients at your local ShopRite store.
You can find a big selection of Honest Tea in the Bottled Tea Aisle. I caught a great sale, so I bought several different flavors.
I then headed one aisle over to grab the ShopRite Trading Company General Tsao Style Stir Fry Sauce. I checked out the label and was glad to see a simple list of ingredients that I recognized in the sauce. This recipe uses some of the sauce in the egg roll filling, as well as some on the side for dipping.
My last stop was the Organic and Natural meat section for the Wholesome Pantry boneless, skinless chicken breast tenders. They had a lot of different options for chicken, but these were easy to work with for my filling.
Feel free to use larger breasts or even thighs. You'll be cutting them down into bite-sized pieces, so just be sure they're boneless and skinless.
This recipe really doesn't require a lot of ingredients. The sauce adds a ton of flavor to the chicken filling, but I did sauté a bit of garlic and the white and light green end of a green onion in the pan before I added the chicken, salt, and pepper.
I saved the dark green parts of the green onion to garnish the final platter of egg rolls.
Once your chicken is cooked through, you add ¼ cup of the sauce along with some shredded red cabbage and carrots. I bought mine pre-shredded to make things easier, but by all means, feel free to do the shredding yourself!
I like using a deep-fry thermometer to monitor the heat of my oil when I'm frying egg rolls. For this recipe, you want your oil to be between 350°F and 375°F. As you add the egg rolls, the temperature may start to drop a bit, so adjust the knob on your stovetop accordingly.
While the oil is heating up, assemble your egg rolls. It's easiest to start with the wrappers diagonal like a diamond, so the bottom point is facing you.
Spread your filling out horizontally toward the bottom of the wrapper. Fold the bottom point up over the filling, then carefully tuck the edge points in over the filling. Roll it up toward the top point, trying to keep the wrapper snug against the filling.
Leave some room at the top, brush a little flour/water paste mixture up at the tip (I smeared it on with a spoon), and use that "glue" to seal your egg roll closed.
Repeat with the remaining wrappers. I got 11 out of this recipe, but depending on how much filling you add to each, you may get anywhere from 8 to 12.
According to my egg roll wrapper package, you could also bake egg rolls at 400°F on a greased baking sheet for 10-12 minutes, until golden brown, being sure to brush a little oil on top of each egg roll before popping them into the oven.
I haven't tried that with this recipe, but I can tell you that the texture will be MUCH better if you brave deep-frying them.
A spider is a great kitchen tool that will help you easily turn your egg rolls and get them in and out of the hot oil. Fry them in batches of 2-3 egg rolls at a time, flipping periodically until they're evenly golden brown on both sides.
It happens quickly, so don't leave the stove unattended!
Remove your fried egg rolls to a wire rack-lined baking sheet or paper towel-lined plate so the grease doesn't stay on the egg rolls, making them soggy.
The best part of a freshly fried egg roll is that awesomely crispy texture!
I like to flip my egg rolls once or twice while they're draining, too, to get even more oil away from that crispy exterior.
These General Tsao's Chicken Egg Rolls turned out crazy good! They really didn't take a whole lot of effort on my part, and they looked like they came out of a restaurant kitchen.
We enjoyed our egg rolls, paired with Honest Tea, as lunch last week.
I really liked the flavor of the stir-fry sauce, too. It wasn't too spicy, but there was enough heat to give it a little kick. My whole family devoured them!
I used purple cabbage and carrots inside of the egg rolls to get some nice color, but feel free to use any shredded veggies that you have on hand. One of those broccoli slaw mixes would also be great inside here!
I want to try out homemade egg rolls with some of the other sauces from the ShopRite Trading Company line now, too! They had a lot of different options, and they're a great way to add flavor to your meal without a ton of extra ingredients.
Egg rolls are such a versatile appetizer. The filling options are endless!
I have a whole list of things that I want to egg roll-ify in the future. I'll definitely try out some baked options as well, but for now, let's just embrace the frying.
What dish would you most like to see in egg roll form? Drop me a comment below to let me know!
Looking for more bite-sized favorites? Check out these 5-star recipes:
- French-Inspired Deviled Eggs
- Patatas Bravas with Chipotle Aioli
- Killer Shrimp Cocktail
- Cheesy Bacon + Apple Croissants
- Tuna Tostada with Avocado Dressing + Chipotle Sour Cream
- Marcona Almond + Dried Cherry Popcorn with Crispy Rosemary
- Veggie Cream Cheese Roll-ups
- No Mayo Deviled Eggs
- Mini Turkey Pot Pies with Puff Pastry
- Falafel-Spiced Cucumber Bites
- Honeyed Chorizo & Fig Crostini
- Prosciutto & Brie Crostini with Dried Apricots
Recipe for General Tsao's Chicken Egg Rolls
Print📖 Recipe
General Tsao’s Chicken Egg Rolls
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8-12 Egg Rolls 1x
- Category: Appetizer
- Method: Deep-fry
- Cuisine: Chinese
Description
Two Chinese takeout classics come together in this epic mashup! General Tsao's Chicken Egg Rolls only take a few ingredients & are simple to make at home.
Ingredients
- Peanut oil for frying (around 4 cups total), divided
- 2 cloves garlic, minced
- 1 green onion, thinly sliced, dark green portion separated from the white and light green
- 1 pound Wholesome Pantry boneless, skinless chicken breast tenders, cut into ½-inch pieces
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly cracked black pepper
- 1 (11.8-ounce) bottle ShopRite Trading Company General Tsao Style Stir Fry Sauce, divided
- 2 cups shredded purple cabbage (about 4 ounces)
- 1 cup shredded carrots
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 8-12 egg roll wrappers
Instructions
- Heat 2 tablespoons of the peanut oil in a large skillet over medium-high heat. Once hot, add garlic along with the white and light green portion of the green onion, and sauté until fragrant, about 1 minute. Add chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through, about 5-7 minutes more.
- Add cabbage and carrots to the chicken and stir to combine. Cook for another 1-2 minutes, then add ¼ cup of the General Tsao Style Stir Fry Sauce. Stir until incorporated then remove from heat and set aside.
- Meanwhile, in a large Dutch oven or other deep, heavy-bottomed skillet, add peanut oil to a depth of 1 inch (around 4 cups). Place over medium heat and bring to between 350°F and 375°F.
- While the oil heating, combine flour and water in a small bowl until it forms a paste.
- On a clean work surface, lay one egg roll wrapper down diagonally like a diamond, so the bottom point is facing you. Spread around ¼ to ⅓ cup of the chicken mixture horizontally toward the bottom of the wrapper.
- Fold the bottom point up over the filling, then carefully tuck the edge points in over the filling. Roll it up toward the top point, trying to keep the wrapper snug against the filling. Leave some room at the top, brush a little flour/water paste mixture up at the final corner (I smeared it on with a spoon), and use that "glue" to seal your egg roll closed. Repeat with the remaining wrappers. (See post above for visual demonstration of this method)
- Once the oil is up to temperature, fry egg rolls in batches of 2-3 at a time, flipping periodically until they're evenly golden brown on both sides. Remove fried egg rolls to a wire rack-lined baking sheet or paper towel-lined plate to drain.
- Serve egg rolls with remaining sauce on the side for dipping, garnishing with the dark green portion of the green onion.
Notes
A deep-fry thermometer will help you monitor your oil temperature. As you add the egg rolls, the temperature may start to drop a bit, so adjust the knob on your stovetop accordingly.
Nutrition
- Serving Size:
- Calories: 201
- Sugar: 3.8 g
- Sodium: 394.1 mg
- Fat: 2.3 g
- Saturated Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1.8 g
- Protein: 16.9 g
- Cholesterol: 44.5 mg
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Lori H
These do look like they came from a restaurant! We don't have ShopRite stores in my area, but that stir fry sauce looks really good. I would for sure pick some up if I could. I might snag some during my next visit to see you!
Ashley
Thank you!! The sauce is SO tasty - you'll have to stock up when you're in NY for sure!
Maria Colaco
First - I'm going to eat anything you make! and Second - My kids looove egg rolls. Must give this recipe a try! Thanks for sharing.
Ashley
Thanks, Maria! Egg rolls are always a hit at my house, too. There's just something awesome about hand-held, dippable food that I love 🙂
Jen
Egg rolls have always seemed way too intimidating to make, but you make it look easy (and also really, really delicious!). I’m putting these on my list!
Ashley
I was totally intimidated before the first time I made them, too! I recommend a splatter screen and a spider or looooong tongs to make the deep frying portion less scary. Let me know what you think if you give 'em a try!
ElcitraKale
This should be on my Afternoon Tea time or brunch ..this kind of food always in my list, never bore of it. Yours looks delicious!
Sherri
I’m at Shoprite so much, sometimes I think I live there. LOL. Love these egg rolls you’ve created! Totally drooling! Looks like such a fun festival too! Maybe I’ll get to check it out!
anne
These look so good! I'm going to have to look for that sauce the next time i'm in Shop-Rite.
Kelly Anthony
You've officially combined two of my favorite things!!! Yum! This sounds so delicious!
shobee
Loove this recipe. I always make egg rolls at home and seeing that you use wonton wrapper in your egg rolls make me want to try using it in my egg rolls, since I usually drive 4 hours to get my asian egg roll wrapper. Will try.
Amy Treasure
I love ordering egg rolls but I have never attempted to make them as assumed they'd be way too fiddly but you have explained it so well I think I'll give it a try. Thank you!
Dominique | Perchance to Cook
These egg rolls are such a good and unique idea! All the great general tsaos flavor with that crispy egg roll shell that you can't resist. NOM.
Aleta
Okay, now I'm HUNGRY! These egg rolls look incredible, I can't wait to give them a try! Thanks for sharing 🙂
Jyothi (Jo)
My family loves egg roll. Every time I make at home, it's never enough. One of the most addictive snack that i know. It looks incredible!
Daniela
These egg rolls are so creative! And that sauce looks to die for. Yum!
Marisa Franca
I've never made egg rolls at home although we love them at the restaurant. Our grandsons love them and I'd love to surprise them and make a batch the next time we get together. Thank you for the recipe -- I'm pinning.
Vanessa Vickery
These look so good!! Can't wait to make them. The flavours sounds amazing!
Amanda Mason
Well - these look amazing! And this contest...how much FUN is that!! Seriously - these chicken egg rolls look amazing! Love the step-by-step instructions!! So super helpful!!
Tyne Caouette
I really want to make this, hubby would love it
Katanahamon
When I was little, my family had a favorite restaurant in a suburb of Houston, (Spring Branch..the Empress..sweet and sour chicken/pork was to die for, and another dish I've never seen elsewhere, Shrimp Kew, huge Gulf shrimp perfectly fried as tempura combined with vegetables in a light sauce)...I believe the Combination A-C lunches included fried rice, main of your choice, and egg roll for 3.25..) they had the all time best egg rolls (and other food) imaginable! The rolls were fat, dry on the inside, the veges numerous, mostly dark green and shredded finely, redolent of five spice powder, the wrappers very bubbly and dark brown..that was the late seventies early eighties, and I still haven't ever had as good an egg roll. I know one of their secrets was to thoroughly press the either parboiled or stir fried veges until they were very dry, this leaves just enough moisture for a steamy inside, but not soggy wet, and they may have double fried, or fried once lower, then again at a higher temp..wish I could duplicate. Just got a hand hammered Zhen wok, it's really worth the hype, the iron is gorgeous, a dark, electric blue/black..the sacrificial onions I used to break in and clean the pan I've never seen onions get so brown so fast..now I need to be brave and get into deep frying!
Ashley
Thank you so much for sharing this story! It sounds like those egg rolls (and the restaurant as a whole) really left an impression on you! That's one of the things I love most about food - the way it can transport you to a memory or moment in time. The pressing of ingredients to dry out the filling makes a lot of sense. I know that double frying method (with 2 different temperatures, cooling in between) is key for the super crispy Korean-style fried chicken. So good! Your wok sounds so lovely!! I hope you'll give deep frying a try - as long as you keep a thermometer in there and keep an eye on your temperature, it isn't difficult at all!
Katanahamon
I forgot to say, I have a pretty kick a$$ recipe for dipping sauce..Tropical brand Apricot/Pineapple preserves, plus the sweet (or not) chili sauce of your choice, and rice vinegar to balance..makes a terrific dipping sauce without having to source Chinese pickled plums..
Ashley
That souce sounds delicious!! Thank you for sharing 🙂