Wow is pretty much the only word coming to mind right now. I mean these egg rolls are wow. Here’s some background on the situation: I love egg rolls. You probably do too. If you don’t, well we can’t be friends. But anyway… These egg rolls take the egg rolls your thinking of and elevate them to a whole new level. Like above ten. I mean, these Chinese Chicken and Brussels Sprouts Egg Rolls with Sweet Chile Pomegranate Sauce are at least an eleven. I can attempt to describe how good these are to you, but it would never do the actually thing justice. So, I’ll attempt, but it won’t nearly be as close as when you bit into one of these egg rolls dripping in sauce: The crispy exterior of the egg roll contains an explosion of sweet, salty, and spicy chicken cubes, bright and crunchy brussels sprouts and carrots, and umami rich mushrooms, all coated in a sweet and slightly spicy pomegranate sauce.
Sorry I don’t have the step by step pictures I usually have that walks you through the recipe. You know how it is, a time crunch for getting dinner done on time and no more good lighting to take any pictures. But don’t let the lack of pictures stop you from creating this masterpiece! This recipe does make quite a bit of sauce, but I assure you, this sauce is extremely useful for many applications because of how insanely delicious it is. This recipe also makes quite a bit of egg rolls, so plan to make this for a party because egg rolls are only crispy when they’re fresh! (Oh, 2 pro tips: 1)If you don’t usually use hoisin sauce and don’t want to invest in a massive bottle just to use 2 teaspoons of it, order Mushu Pork, or any takeout that gives a container of extra hoisin sauce – usually more than 2 tsp of hoisin is given in one order – from your local Chinese restaurant. 2) To slice mushrooms fast and efficiently, use a hardboiled egg cutter – you know, those strange metal devices the size of a deck of cards with metal wires that look like guitar strings.) If you are sane, you will try these perfectly perfect egg rolls immediately! Yum!
Chinese Chicken and Brussels Sprouts Egg Rolls with Sweet Chile Pomegranate Sauce
Adapted from Half Baked Harvest
Yields: 20-30 egg rolls
- 6 Tbsp sesame oil, divided
- 1 lb boneless skinless chicken breast, cubed
- 4 Tbsp soy sauce, divided
- 1 Tbsp fish sauce, divided
- 2 tsp hoisin sauce, divided
- 1/2 tsp Chinese five spice
- 2 cloves garlic, minced or grated, divided
- 1 tsp powdered ginger
- 4 green onions, chopped
- 1 lb brussels sprouts, shredded
- 2 carrots, cut into matchsticks
- 8 oz button mushrooms, sliced
- 24-30 egg roll wrappers
- 1 egg, beaten
Sweet Chile Pomegranate Sauce:
- 1/2 c. sweet Thai chili sauce
- 1/2 c. low sodium soy sauce
- 1/2 c. pomegranate juice
- 1/4 c. brown sugar
- 1/4 c. apple cider vinegar
- 1 tsp powdered ginger
To make the filling, combine 3 Tbsp soy sauce, 1/2 Tbsp fish sauce, 1 tsp hoisin sauce, & the Chinese five spice powder. Add 1 clove of minced garlic, the ginger, 2 green onions, & 1 Tbsp sesame oil in a Ziploc bag or bowl. Shake well to combine. Place the chicken in the bag, press out the excess air, & seal. Refrigerate & marinate for 30 min. to 3 hrs.
Heat 2 Tbsp of sesame oil in a large skillet over high heat. When the oil is hot, add the chicken + marinade (being careful of splattering) to the pan & cook until the chicken is cooked throughout and lightly browned, ~4-5 min. Transfer to a plate & set aside.
Add the remaining Tbsp sesame oil to the pan. Add the shredded brussels sprouts, carrots, & mushrooms. Add the remaining Tbsp of soy sauce, fish sauce, & remaining tsp of hoisin sauce. Stir to toss the vegetables. Cook over high heat for ~8-10 min. Toss in the remaining garlic & green onions & cook for 1 more min. Stir the chicken into the veggies.
To wrap the egg rolls, lay an egg roll wrapper out on your work surface w/ 1 corner pointing toward you. Add 1-2 Tbsp 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 w/ the beaten egg. Repeat w/ the remaining wrappers & filling.
To fry the egg rolls, heat~3 inches of oil to 375°F. Fry a few egg rolls at a time in the hot oil w/o overcrowding, ~4-5 min. or until golden brown. Transfer to a large plate lined w/ paper towels to help drain the excess grease. Repeat w/ the remaining rolls.
Sweet Chile Pomegranate Sauce
In a small to medium size pot, combine the sweet thai chile sauce, soy sauce, pomegranate juice, brown sugar, vinegar, & ginger. Bring to a boil & cook for ~10-15 min. or until the sauce has thickened & reduced slightly. Remove from the heat & allow to cool 10 min. Serve w/ warm egg rolls.