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Savory Chicken Egg Rolls With Sweet and Sour Sauce
Prep Time: 45 min
Cook Time: 1¼ hours
Servings: 20 egg rolls (about)
Ingredients
3 tablespoons Sue Bee Honey
1 lb ground chicken
1/4 cup water
2 tablespoons vinegar
1/2 cup pineapple juice
oil oil
1 (20 count) package egg roll wraps
salt and pepper salt and pepper
1 1/2 teaspoons grated ginger
2 tablespoons chopped cilantro
1/3 cup frozen peas
2 cups thinly sliced cabbage
1/4 cup finely grated carrot
2 green onions
2/3 cup finely grated zucchini
1 cup cooked brown rice
1 egg
2 tablespoons cornstarch
Directions
- Combine all filling ingredients in a large bowl.
- Fill each wrapper with about 1/3 cup or more of the meat mixture.
- Roll up (burrito style) and seal edges with water (if using tortillas, seal with toothpicks).
- Heat oil in a large skillet or saut pan over medium high heat and brown the roll ups for about 3-4 minutes on each side, until golden and cooked through.
- Drain on paper towels.
- Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly.
- Combine water and cornstarch, and add to juice mixture, stirring constantly.
- Remove from heat and allow to cool slightly.
- Serve hot roll ups with warm dipping sauce.
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