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Take out style Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce – made at home. Easy homemade egg rolls with chicken and vegetable fillings, served alongside a sweet and spicy chili pomegranate sauce. A fun and healthy dinner to make any night of the week, or to serve up as appetizers at your next holiday party!
I was feeling like we all could use a switch up in flavors today and these egg rolls sounded perfect! It’s true what they say, homemade is always better. And that’s definitely the case with these egg rolls.
I don’t know what it is about this time of year, but for whatever reason the cold weather always inspires me to make our favorite restaurant meals at home. We love ordering egg rolls out, but honestly, making them at home is simple and fun!
With family slowly starting to pile in for Christmas soon, I really try to have recipes like this in the line-up. Pastas and tacos are awesome, of course, but everyone has fun with an Asian inspired dinner. We love the flavors!
I’ll usually make a bunch of egg rolls, some chicken and some vegetable, then serve them up with a side of rice. If there’s a lot of people here, I’ll make some ginger chicken too.
Everything about these egg rolls are so delicious. Both the chicken and the veggie rolls are easy and fun to make. And the sweet chili sauce just makes everyone want to go back for more.
The details
Start off by cooking the chicken with garlic and ginger, then add plenty of vegetables, and splash of soy sauce. It’s a simple mix, but really delicious. Especially when you allow the soy sauce to caramelize around the meat.
For the vegetables in these rolls, I like to use a mix of shredded cabbage, carrots, and bell peppers. For the vegetable-only egg rolls, I like to add broccoli into the mix as well.
You can really use any vegetables you love, just make sure they’re either shredded or finely chopped.
Next, the wrappers. You need the larger size square egg roll wrappers, which can be found in most grocery stores these days.
Spoon the filling onto the wrapper and simply roll them up. Easy.
Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You actually taste the food, not the fried oil.
Here’s the key, you must rub each roll with olive oil before baking. This is the trick to getting the rolls crispy all around. Once the rolls are oiled, oven bake. Twenty or so minutes later you’ll have crispy, non-fried egg rolls.
While the rolls bake, make the sauce
It’s sweet Thai chili sauce, pomegranate juice, and soy sauce. So simple, but delicious. If you don’t love pomegranate juice, try using orange juice instead.
I use this sweet chili sauce whenever I want to add a sweet and spicy flavor to a dish…Asian or not. It’s beyond good and perfect to use as a dipping sauce. I also love to add a few pomegranate arils for an extra burst of flavor and added texture. This sauce is completely optional, but there’s only 4 ingredients and it’s so good. I highly recommend making it. Perfect when paired with these gingery egg rolls.
These are sweet, spicy, a little crunchy, and all things delicious…and kind of addicting. There’s really nothing not to love. Plus, these really are so fun to serve, both as an appetizer or for dinner!
Looking for other Asian recipes? Here are a few ideas:Â
Spicy Sesame Chicken and Ginger Rice
Sheet Pan Sticky Sweet and Sour Chicken
Lastly, if you make these Crispy Sesame Ginger Egg Rolls be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Sesame Ginger Egg Rolls with Sweet Chili Sauce
Servings: 8
Calories Per Serving: 379 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons sesame oil, plus more for cooking
- 1 pound ground chicken (see note for vegetable variation)
- black pepper
- 1 shallot, chopped
- 1 tablespoon fresh grated ginger
- 4 cloves garlic, chopped
- 2 cups mixed chopped vegetables
- 1/4 cup low sodium soy sauce
- 2 tablespoons sesame seeds
- 20-22 square egg roll wrappers
- green onions, for serving
Sweet Chili Sauce
- 1/2 cup sweet Thai chili sauce
- 1/4 cup pomegranate juice
- 2 tablespoons low sodium soy sauce
- pomegranate arils, for serving
Instructions
- 1. Preheat the oven to 425° F. 2. In a large skillet, add the oil and chicken. Season with pepper. Cook until browned all over, about 5 minutes. Add the shallot, ginger, and garlic. Cook 2 minutes, then stir in the vegetables and cook 5 minutes, until wilted. Add the soy sauce and let the sauce caramelize around the meat. Stir in the sesame seeds, then remove from the heat. note: if making vegetarian, just omit the chicken and start the cooking process with the oil and shallot. Cook the vegetables down until caramelized. 3.  To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on a baking sheet. Brush each roll lightly with olive oil. Bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.4. Meanwhile, make the sauce, combine all ingredients in a medium bowl. 5. Serve the rolls warm, topped with green onions, and the sauce on the side for dipping.
Notes
To Make Vegetarian: omit the chicken and use 4 cups of mixed chopped vegetables. I love shredded cabbage, carrots, bell peppers, and broccoli.Â
As soon as I saw the post about these, I knew I had to make them. The filling was delicious and way more flavorful than anticipated. The sauce too. It starts off sweet but comes in with a little kick, which I liked. Like some other people who commented, I did have some issues getting my egg roll wrappers to look like the ones in the recipe. Mine came out without bubbles and mostly pasty looking with a few spots of browning here and there. Even if overall they looked a tad sad compared to the original, they were effing delicious and I will definitely attempt again. For my own personal taste (not much of a meat eater), I might reduce the meat by 1/3 next time and use more veg. Easy recipe to follow and definitely beginner friendly.
Hey Erin,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
I made these vegetarian for our family Christmas and they were gone! before anything else. Everyone loved them and loved that they were baked instead of deep fried. They were easy which is a bonus. I got the best color using the convection bake. I’ll make these again, year round.
Hey Annette,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
Forgot to add the stars.
Thanks again Georegette!
We made these last night. Huge success. So easy too. For the vegetables we bought a bag of undressed cole slaw. Thank you!
Hi Georgette,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
Just made these- turned out delicious and crispy. Veg used: red pepper, carrots, red onion, green onion, zucchini, bok choy. I like a kick with my food so I added sriracha to the chicken with the soy and then with the sauce also added 1 tsp fish sauce and 1 tsp sriracha. All your recipes I’ve tried are spot on and amazing! Thank you
Hi Myia,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
Amazing! They were very crunchy and had amazing flavor. My family loved them! Thanks for the recipe.
Hi Lori,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
The amount of times I say “Oh Dear God!” While looking at your website is ridiculous. Your recipes are just incredible. I’ve not had one recipe that I haven’t liked. Your website is a go to for weekly meal planning for my family of 5. Thank you for having such incredibly-indulgent-sinfully-not-one-ounce-of-guilt recipes! 🙂
Awe thank you so very much Amber!! I appreciate you following along and being here! xTieghan
Hi!
Is there a substitute for egg roll wrappers? I’ve checked 3 different grocery stores and online and cannot find them anywhere. Very frustrating as I bought all the other ingredients.
Hi Christine,
You could try using a dumpling dough, the texture will be totally different though. I’ve seen bunch of egg roll wrappers on Amazon, try there! xTieghan
Do you have a spicy dipping sauce to recommend? Making these tonight.
Hey Lisa,
You could swap the sweet Thai chili sauce with spicy Thai chili sauce. Please let me know if you give the recipe a try, I hope you love it! xTieghan
These eggrolls lack flavor. Very bland. Also, my baked eggrolls look nothing like the photo. You only get those bubbles by deep frying, not by baking.
Hey Jan,
So sorry you did not enjoy the recipe, was there anything you may have adjusted? I can assure you these were not deep fried:) xTieghan
I’m so sad! This recipe was a huge let down! I made it last night and I found the recipe very bland and needed much more seasoning. the sauce was the only part of recipe that I liked.
Hey there,
So sorry to hear this recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
For some reason I am unable to print this recipe. I wonder if you can fix it at your end? I look forward to trying this recipe. Thank You!
Hi Pat,
Everything is working on our end:) So sorry you are having issues! xTieghan
Thank you for your reply. Today I’m able to print this recipe and I will be making it soon! I know it will be delicious!
I hope you love it!
Mmm
Thanks Cathy!
Egg rolls are great and the sauce was perfect!
Hi Wendy,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
Hi Tieghan! I’m excited about this recipe but have a question about altering it a bit: I have a bunch of wonton wrappers left over from the French onion dumplings (also a great recipe 🙂 ) and I was thinking of making these eggrolls as dumplings instead. My thought was to combine the filling and not cook it before filling the wrappers and to steam the dumplings in the pan like in the French onion dumpling recipe – is there anything else you’d suggest altering to make these as dumplings instead? Thanks!
Hey Janine,
Sounds like a great idea, that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan