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Playing Rach's Snackable Supper: Sweet & Sour Egg Rolls With Dipping Sauce

"Lately, I've been kind of obsessed with how to have snacks for dinner, aka, I don't want to have to make multiple courses every single night of my life just because I happen to like cooking," says Rach. "So, I've decided to up the ante on some of our favorite snacks and just serve them as the dinner. Today, we're going to have giant hoisin chicken baked egg rolls for dinner. It's a snackable supper!" You can also make the egg rolls with pork and/or fry them, if you prefer. 

For another snackable supper from Rach, check out her Corn Fritters with Thai Chili Sauce + Thai Chicken with Basil

Ingredients

For the Sauce:
  • ½ cup hoisin sauce
  • ¼ cup smooth peanut butter
  • 2 tablespoons sriracha
  • 1 tablespoon sesame oil
  • Juice of 1 lime
  • 2 tablespoons rice wine vinegar
For the Egg Rolls:
  • 2 tablespoons high-temp cooking oil
  • 1 pound ground chicken or ground pork
  • Salt and white pepper
  • 1 small carrot, grated
  • ½ small onion, finely chopped
  • 2 inches ginger, grated
  • 2 large cloves garlic, grated
  • 1 cup packed defrosted, drained broccoli florets, finely chopped
  • 1 can bean sprouts, well drained and chopped, or a fat handful of fresh, chopped
  • 1 Fresno pepper, seeded and finely chopped
  • 16 (1 package) egg roll wrappers
  • A small bowl of water or a beaten egg, to seal the egg rolls
  • Non-aerosol cooking spray, to oven bake, or 1 quart frying oil, for fried
To Serve:
  • Chinese hot yellow mustard
  • Duck sauce

Yield

Serves: 4

Preparation

For the sauce, combine ingredients in small pot and let it thicken over low heat, then remove from heat. Serve this sauce along with Chinese hot yellow mustard and duck sauce for dipping choices.     

For the egg rolls, in a large nonstick skillet, heat oil, 2 turns of the pan, over medium-high heat. 

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

Rachael Ray
$60

Add the chicken or pork, season with salt and white pepper and brown and crumble. Add carrot, onion, ginger, garlic, broccoli, sprouts and Fresno pepper. Stir fry the mixture a couple of minutes, add 3 tablespoons sauce and combine, then cool. 

Place egg roll wrappers at an angle to you and place one-sixteenth of the mixture in a log shape at center, then tuck sides in, roll and secure flap with water or egg. Spray well on parchment-lined baking sheet and bake at 400°F to golden OR heat frying oil over medium to medium-high heat and fry to golden and drain.   

Serve 4 eggrolls per person with dipping sauce, Chinese hot yellow mustard and duck sauce.