I am not a huge fan of typical egg rolls, but I love these and so did everyone else at my house! We had our neighbors Tim and Maureen over for a little bit before watching football and we all loved having these egg rolls. I made them with a hoisin sauce sweet and sour sauce. However this sauce is not super sweet, so you can certainly serve them with your favorite duck sauce or sweet no sour sauce! Although I don’t typically deep fry, I will be making these again! In one word that we all agreed on…delicious! I think Maureen may have said she could lick the plate! These are simple and tasty!
INGREDIENTS
Egg roll wrappers
1 rotisserie chicken, meat pulled from the bone.
1 Tablespoon olive oil
8 ounces of coleslaw mix
1 package of McCormick Sesame chicken Stir-fry Sauce
Vegetable oil to fry
HOISIN SWEET AND SOUR SAUCE INGREDIENTS
4 Tablespoons hoisin sauce
3 Tablespoons sugar
3 Tablespoons white vinegar
1 teaspoon cornstarch
DIRECTIONS
To make the hoisin sweet and sour sauce, mix all ingredients together until well blended. Store in fridge until ready to serve.
For the Sesame Chicken Egg Rolls, preheat a large skillet over medium heat, add the olive oil, add the pulled rotisserie chicken meat and the slaw mixture and combine. Add the McCormick sauce. Stir until it is well incorporated and everything has warmed through. Remove from heat. Let cool slightly until easy to handle. Heat vegetable oil to medium to medium high heat using a large deep and wide pot. You will want about 1 1/2 to 2 inches of oil. Using one egg roll wrapper at a time, add about two tablespoons (more or less) to the egg roll wrapper and wrap according to package directions. Do this until all of the chicken mixture has been used. When your oil is hot (I use the end of a wooden spoon by dipping the narrow end of the spoon in the oil and if the oil bubbles up around the wooden spoon, the oil is hot enough). Adding a few egg rolls in at a time, fry until golden brown turning the egg roll over making sure all sides get browned. Once browned remove from oil and drain on a paper towel. Do this until all of the egg rolls are complete. If you want to keep them warm while all of them fry, you can place a cooling rack on a baking sheet and place the egg rolls on top and into warm oven. Serve warm with the dipping sauce.
Enjoy!
