Go Back
Homemade Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce. recipe photo

Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce.

These Crispy Sesame Ginger Egg Rolls are packed with flavor! Perfectly crispy and served with a sweet chili sauce, they’re a must-try appetizer!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 2 tablespoons sesame oil plus more for cooking
  • 1 pound ground chicken (or substitute with tofu or tempeh)
  • black pepper to taste
  • 1 shallot chopped
  • 1 tablespoon fresh grated ginger
  • 4 cloves garlic chopped
  • 2 cups mixed chopped vegetables (such as bell peppers, carrots, and cabbage)
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons sesame seeds
  • 20-22 square egg roll wrappers
  • green onions for serving
  • 1/2 cup sweet Thai chili sauce
  • 1/4 cup pomegranate juice
  • 2 tablespoons low sodium soy sauce
  • pomegranate arils for serving

Equipment

  • Skillet or frying pan
  • Mixing bowl
  • Spatula
  • Plate

Method
 

Preparation Steps:
  1. In a large skillet, heat 2 tablespoons of sesame oil over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes. Stir in the grated ginger and chopped garlic, cooking for an additional minute until fragrant.
  2. Add the ground chicken to the skillet, breaking it apart with a spatula. Season with black pepper and cook until the chicken is no longer pink. Once cooked, add the mixed chopped vegetables and stir to combine. Pour in the low sodium soy sauce and sprinkle with sesame seeds. Cook for another 3-5 minutes until the vegetables are tender but still crisp. Remove from heat and let cool slightly.
  3. Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the chicken and vegetable filling near the bottom corner of the wrapper. Fold the corner over the filling, then fold in the sides and roll tightly towards the top corner. Seal the edge with a dab of water. Repeat with the remaining wrappers and filling.
  4. In the same skillet, heat more sesame oil over medium-high heat. Once hot, add the assembled egg rolls seam side down. Cook for 2-3 minutes on each side until golden brown and crispy. You may need to work in batches to avoid overcrowding the pan.
  5. In a small bowl, combine the sweet Thai chili sauce, pomegranate juice, and 2 tablespoons low sodium soy sauce. Mix well and set aside for dipping.
  6. Serve the crispy egg rolls hot, garnished with green onions and pomegranate arils. Dip into the sweet chili sauce for an extra burst of flavor!

Notes

  • Don’t overfill the egg rolls to prevent bursting during cooking.
  • Ensure the oil is hot enough for perfect crispiness.
  • Seal the edges of the wrappers well with water to prevent leaking.
  • Allow the filling to cool slightly before wrapping to avoid soggy wrappers.