Every year we make Chinese food together for New Year’s Eve. It’s a good group activity that everyone can help with. Everyone can help chop, cook and fry. Making Chinese food from scratch is easy, but time consuming. Do the prep in stages or ask for helpers.

Egg rolls from scratch might seem overwhelming, BUT it is absolutely something you can do! AND they are SO GOOD!!!! 
Let’s break this up into FOUR easy steps!

STEP ONE: Chop and prep the chicken and veggies.

I always cut up the chicken first so I can get the soy sauce and cornstarch mixture on it. Set it aside while you get the other veggies ready.

**Pro Tip – I cut up chicken breast when I first buy, before freezing it. I will mince some, for dishes like this, cut some into small strips, cut some into cubes etc. Figure out what you will need for your meal plan. Turn on a good audiobook or podcast and get chopping. Place the different portions into quart sized freezer bags, label and freeze. Then, when you are making something like egg rolls, that requires a lot of prep, having the chicken already to go makes a HUGE difference!!!!

Since this is for egg roll filling, you will want to chop everything quite small. Mince the veggies with a good ole knife and cutting board, OR pulse everything in a food processor. Keep the mushrooms separate from the other veggies because they will be cooked first.

STEP TWO: Stir-fry all the chopped chicken and veggies.

It is OK if you do not have a wok. You can absolutely use a large skillet. Heat the wok or skillet first, then add the olive oil. Carefully pour in the marinating chicken bits. Stir-fry till mostly cooked. Then, add in the mushrooms and stir fry together for about 5 minutes. Remove from the heat and pour the chicken/mushroom filling into a clean bowl. Set aside.

Do a quick rinse with hot water of the wok, if you wish. Reheat the wok and add 2 more Tablespoons of olive oil. Add in the rest of the veggies, the cabbage, bamboo shoots and water chestnuts. Stir-fry and cook for about 5 minutes. Add in the salt while sir-frying.
Now add the chicken/mushroom mix back in and stir-fry it all together.

Remove the filling to a 9×13 baking dish and chill uncovered in the refrigerator for at least an hour. If you are leaving it in the fridge over night or longer than 2 hours, then cover it up. You could put the filling in a bowl, but it cools faster in a longer flat dish.

STEP THREE: Fill and roll the egg rolls. Prep them for cooking.

Get the oil heating and ready. It is best to start cooking them as you roll. Once they are prepped and rolled, DO NOT leave them sitting around too long. They dry out fast, OR if the filling is too wet then they get soggy and fall apart.
Egg roll wraps are sold in most grocery stores. I always find them in a refrigerator case in the produce section. There are usually instructions on the package on how to fill and roll an egg roll properly. If not, then follow the instructions below.

STEP FOUR: Fry or cook the egg roll.

We always deep fry our egg rolls in canola oil because it is the most affordable oil that has a high enough smoke point. Other oils that have a high enough smoke point are Peanut oil (this is our second choice), Safflower oil, Avocado oil (would be so expensive to use as much as needed to fry), Vegetable oil.

**Air Fryer – Brush the raw egg rolls with one of the recommended oils above. Preheat the air fryer to 390 degrees. Spray the or rub the basket with nonstick spray or oil. Place the egg rolls in a single layer, not touching, seam side down in the basket. Air fry the egg rolls for 9-11 minutes. Flip over at about 5 minutes, then finish cooking. Repeat until they are all cooked.

Make the sweet & sour sauce while the egg roll filling is cooling. The sweet & sour sauce will also need time to chill.
Combine the brown sugar and cornstarch. Add in the liquid ingredients with a whisk over medium-high heat. Whisk occasionally until it becomes very thick and bubbly. Remove to a heat and refrigerator safe container. Chill. It will chill faster uncovered. If you are leaving it in the fridge longer than an hour, then cover it.

This sweet & sour sauce will last in the refrigerator for a week. If it separates, then warm it slightly in the microwave and whisk it.

Place the cooked egg rolls on a large baking sheet with paper towels. They can be kept warm in a 200-degree oven on the baking sheet while getting them all cooked and waiting to be served.

Keep leftovers dry and airtight in the refrigerator for up to a week. They reheat best in the air fryer for a few minutes, or in a 350-degree oven for 7-8 minutes on a baking sheet.

 

If you want to try some other yummy Asian dishes with the egg rolls, then check these out!

Chicken & Mushroom Egg Rolls

A stir-fried chicken filling wrapped in egg roll wraps and fried. Serve with our homemade sweet and sour sauce.
Prep Time 25 minutes
Cook Time 6 minutes
Chill Time 1 hour
Total Time 1 hour 31 minutes
Course Appetizer, dinner, Entree, Side, Snack
Cuisine Asian, Chinese

Equipment

  • Wok or large skillet
  • Food Processor optional
  • deep fryer optional

Ingredients
  

  • 1½-2 lbs. chicken breast meat, minced
  • 2 Tbsp. cornstarch
  • 2 Tbsp. soy sauce
  • 1 Tbsp. fresh, minced or grated ginger or 1 tsp. dried
  • 3 cups mushrooms, minced
  • 4 Tbsp. olive oil divided
  • 2 cloves garlic, minced or 1 Tbsp bottled minced garlic
  • 1 Tbsp. fresh ginger, grated or 1 tsp dried ginger
  • 2 cans bamboo shoots, drained and minced
  • 1 can water chestnuts, drained and minced
  • 1 small bag cabbage coleslaw mix, finely chopped
  • 1 tsp salt
  • 1-2 packages egg roll wraps, I usually use 1½ packages
  • 4-6 cups canola oil, or other oil for frying the egg rolls

Sweet & Sour Sauce

  • 2 Tbsp. cornstarch
  • ½ cup brown sugar
  • 1 cup pineapple juice
  • cup apple cider vinegar
  • 2 Tbsp. soy sauce

Instructions
 

  • In a small bowl, combine the chicken, cornstarch, soy sauce and ginger. Set aside.
  • Finely chop the mushrooms. This can be done in a food processor or the old fashioned way, with a knife and cutting board. Collect the mushrooms in a separate bowl.
  • Finely chop or use the food processor for the cabbage mix, then the bamboo shoots and then the water chestnuts. Collect these 3 all together in a separate bowl. If you are using a food processor, be careful not overdo it. Pulse until everything is finely chopped, but stop before it turns to mush or puree.
  • Heat a large wok (or large skillet). Drizzle 2 Tbsps of the oil in the wok. Add the chicken. Stir-fry until mostly cooked. Add the mushrooms. Continue to stir-fry until the chicken and mushrooms are well cooked. About 5 minutes.
  • Remove the chicken and mushroom mixture to a clean bowl. Set aside. If you desire to a quick rinse with hot water of the wok, but you do not need to.
  • Add 2 more Tbsp. of oil to the wok. Sautee the garlic & ginger. Add in the finely chopped cabbage, water chestnuts and bamboo shoots. Also, add the salt. Stir-fry for about 5 minutes.
  • Add the chicken and mushrooms back in and stir-fry it all together until well combined. Turn off the heat and remove the filling to a 9x13 baking dish that can sit in the refrigerator to chill. Spread the filling evenly into the dish so it will cool faster. Place in the refrigerator for at least one hour.
  • Make the sweet & sour sauce. Measure the cornstarch and brown sugar into a saucepan. Combine with a fork or whisk. Measure in the rest of the ingredients. Whisk it all together over medium-high heat. Whisk occasionally and watch closely until it thickens and is bubbly like lava. Remove from heat. Pour into a heat safe dish or bowl. Place in refrigerator to chill.
  • Remove the filling from the refrigerator and stir. Fill a small bowl with water to use for sealing the wraps. Set up a rolling station with a clean plate for rolling on and large plate or baking sheet for collecting the egg rolls that are ready to cook.
  • Heat the oil for frying in a deep fryer or deep skillet, over medium - high heat. Cook the egg rolls soon after rolling them. They will be ruined if they sit around too long.
  • Place about a ½ cup of the filling down the diagonal center of an egg roll wrap. Fold up one end up over the filling. Dip your finger in the water bowl. Run the wet finger along the two edges moving up and down to the side point. Fold that point over tightly and press along the edges to seal the wrap. Use a wet finger to wet down the top point. Fold down the top point and press and seal the edges. Next, wet down the sides and corner on the last side. Roll the wrap tightly over onto that last point till all the edges are sealed up.
  • Line the raw, rolled up egg rolls on a plate or baking sheet as they wait to be cooked. Do not let the raw rolls touch each other or they be stick together and tear badly.
  • Fry in hot oil to cook about 3-4 minutes on each side. Use tongs or a large, slotted spoon to help move them around in the oil.
    Remove to another baking sheet covered in paper towels. Keep in a barely warm oven until all the egg rolls have been cooked.
  • Serve warm with sweet & sour sauce. They are best warmed up in the oven or an air fryer. They can be warmed in the microwave also, but will not be crisp on the outside.

Notes

Air Fryer - Brush the raw egg rolls with one of the recommended oils above. Preheat the air fryer to 390 degrees. Spray the or rub the basket with nonstick spray or oil. Place the egg rolls in a single layer, not touching, seam side down in the basket. Air fry the egg rolls for 9-11 minutes. Flip over at about 5 minutes, then finish cooking. Repeat until they are all cooked.
Keyword Asian, Chinese, Egg Rolls, homemade takeout, New Years Eve