Prepare to embark on a culinary adventure that will transform your ordinary dinner into an extraordinary taste sensation! These aren't your typical egg rolls - we're talking about a mind-blowing fusion of crispy, golden-brown perfection stuffed with tender shredded chicken and caramelized Brussels sprouts, paired with a tantalizing sweet chile pomegranate sauce that will make your taste buds dance. Whether you're a cooking enthusiast or a weekend warrior in the kitchen, this recipe promises to elevate your home cooking game and impress even the most discerning food critics.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 8 egg rolls
Ingredients
- 1 cup cooked chicken, shredded
- 2 cups Brussels sprouts, shredded
- 1 package egg roll wrappers
- 1/2 cup sweet chile sauce
- 1/4 cup pomegranate seeds
- Oil for frying
Instructions
- Begin by preparing your ingredients. Shred the cooked chicken into small pieces and set aside. Rinse the Brussels sprouts, then remove the tough outer leaves and the stem. Shred the Brussels sprouts using a food processor or a sharp knife until you have about 2 cups of shredded sprouts.
- In a large skillet or wok, heat a small amount of oil over medium heat. Add the shredded Brussels sprouts and sauté for about 5-7 minutes, or until they become tender and slightly caramelized. Stir occasionally to prevent sticking.
- Add the shredded chicken to the skillet with the Brussels sprouts. Stir to combine and heat through for another 2-3 minutes. Remove the mixture from heat and allow it to cool slightly.
- While the chicken and Brussels sprouts mixture is cooling, prepare your egg roll wrappers. Lay one wrapper on a clean, dry surface, with one corner pointing towards you. Place about 2 tablespoons of the chicken and Brussels sprouts mixture in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the two side corners. Roll the wrapper tightly away from you to form a cylinder, sealing the top corner with a little water to ensure it sticks. Repeat this process with the remaining wrappers and filling until all are rolled.
- In a deep frying pan or a large pot, heat oil over medium-high heat. You will need enough oil to submerge the egg rolls halfway. To test if the oil is ready, drop a small piece of wrapper into the oil; it should sizzle immediately.
- Carefully add a few egg rolls to the hot oil at a time, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
- In a small bowl, combine the sweet chile sauce and pomegranate seeds to create the dipping sauce. Mix well to ensure the seeds are evenly distributed throughout the sauce.
- Serve the hot egg rolls with the sweet chile pomegranate sauce on the side for dipping. Enjoy your delicious Chinese Chicken Brussels Sprouts Egg Rolls!
Tips
- Ensure your oil is at the right temperature (around 375°F) for perfect crispiness. Use a cooking thermometer if possible.
- Don't overfill your egg roll wrappers - this can cause them to tear or cook unevenly.
- Pat your shredded Brussels sprouts dry before cooking to prevent excess moisture and achieve better caramelization.
- Seal egg roll wrappers completely with water to prevent oil from seeping inside during frying.
- Let the filling cool slightly before wrapping to prevent wrapper soggyness.
- Fry in small batches to maintain consistent oil temperature and prevent overcrowding.
- For a healthier alternative, these egg rolls can be baked at 425°F for 15-20 minutes, turning once halfway through.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 10g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 25mg
