Teriyaki Egg Rolls

These Teriyaki Egg Rolls combine the savory goodness of classic egg rolls with a delicious teriyaki twist. Filled with a mix of seasoned ground chicken, crisp vegetables, and a flavorful homemade teriyaki sauce, these egg rolls are a delightful fusion of Asian-inspired flavors. The filling is wrapped in a crispy egg roll wrapper and fried to golden perfection, creating a crunchy exterior that complements the savory, slightly sweet, and umami-rich filling. Perfect as an appetizer or a main dish, these Teriyaki Egg Rolls are sure to be a hit at any gathering or as a fun weeknight meal.

Ingredients:

For the Filling:

• 1 lb ground chicken (or ground turkey)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 cup cabbage, shredded
• 1/2 cup carrots, julienned
• 1/2 cup bell peppers, thinly sliced
• 1/4 cup green onions, chopped

For the Teriyaki Sauce:

• 1/4 cup soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 teaspoon sesame seeds (optional)

For the Egg Rolls:

• 12-15 egg roll wrappers
• Vegetable oil, for frying

Instructions:

1. Prepare the Filling:
   • Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add minced garlic and ginger and sauté for about 1 minute until fragrant.
   • Add the ground chicken to the skillet and cook until no longer pink, breaking it up with a spoon. Drain any excess fat.
   • Add cabbage, carrots, and bell peppers to the skillet. Cook for 3-4 minutes until the vegetables are tender yet crisp.
   • Stir in the green onions and cook for another 1-2 minutes.
2. Make the Teriyaki Sauce:
   • In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, and sesame oil.
   • Pour the sauce into the skillet with the chicken and vegetable mixture. Stir well to coat everything evenly.
   • Add the cornstarch slurry to the skillet and cook for another 2-3 minutes, until the sauce thickens and coats the filling. Remove from heat and let it cool slightly.
3. Assemble the Egg Rolls:
   • Lay an egg roll wrapper on a flat surface with one corner facing you (like a diamond). Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
   • Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, sealing the top corner with a dab of water.
   • Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls:
   • Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
   • Fry the egg rolls in batches, 3-4 at a time, for 2-3 minutes on each side or until golden brown and crispy.
   • Remove with a slotted spoon and drain on paper towels.
5. Serve:
   • Serve hot with extra teriyaki sauce or sweet chili sauce for dipping. Garnish with sesame seeds if desired.

Enjoy your delicious Teriyaki Egg Rolls!