Sweet Chili Chicken Egg Rolls are a fun and delicious appetizer to serve for a get-together or an asian-inspired meal. They are super easy and light. You will definitely not be able to eat just one.
Once you have Sweet Chili Chicken Egg Rolls, they will be one of your favorite egg rolls. The flavor is absolutely amazing. You will keep going back for more and more. . .until there isn’t any left. 🙁
Why Egg Rolls?
I think Egg Rolls are a fun food to eat (and make). You can make Egg Rolls as an appetizer or dessert. Maybe even a main dish. I believe Sweet Chili Chicken Egg Rolls are one of those recipes that definitely could me a main dish. A couple of these egg roll on your plate with some fried rice or lo mein and your belly will be quite full.
I have a couple of Rice recipes on my blog. You should search them out.
What Do I Need to Make Sweet Chili Chicken Egg Rolls?
Large skillet, spatula, cutting board, knife, measuring cups, measuring spoons, aluminum foil, and baking sheet and the following ingredients:
Vegetable oil, ground chicken, garlic, green onions, salt, coleslaw mix, sweet chili sauce, spray oil and egg roll wrappers.
Mama Fawn’s Tips. . .
- Make some fried rice or stir fry and you could have a complete and effortless meal.
- I found the egg roll wrappers in the produce section of my grocery store and the sweet chili sauce where they sell your asian products.
- Just follow the directions on the package of your egg roll wraps on how to roll them up. Very simple.
Sweet Chili Chicken Egg Rolls
Course: AppetizersCuisine: AsianDifficulty: Easy1
dozen10
minutes30
minutesIngredients
1 tbsp vegetable oil
1 lb ground chicken
2 garlic cloves, minced
3 green onion, sliced
½ tsp salt
4 cups cole slaw mix
½ cup sweet chili sauce
Spray oil
12 egg roll wrappers
Directions
- Preheat the oven to 400 degrees.
- Spray a foil-lined baking pan with spray oil.
- Heat the skillet over medium-high heat with vegetable oil. Add the ground chicken, green onion and garlic. Cook until chicken is thoroughly cooked through, breaking up the chicken as you go. (There will be liquid in the pan).
- Add the cole slaw mix and cook until the cabbage is cooked down and there isn’t any liquid remaining, about 5 minutes; stirring constantly.
- Stir in the chili sauce, covering the whole mixture. Simmer for 2 minutes.
- Take the skillet off the heat and let cool for about 10 minutes.
- Roll filling into the wraps making sure the filling is evenly divided. (Follow directions on the package how to roll them).
- Place them on the oiled baking pan not touching. Spray the tops of the egg rolls with more spray oil and bake for 10 minutes. Turn egg rolls over and bake for another 10 minutes. Enjoy!
