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.
- 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 1/2-inch pieces
- 1/4 teaspoon kosher salt
- 1/8 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
- 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 1/4 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 1/4 to 1/3 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.
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.
Keywords: egg roll, General Tsao, Chinese