- Preheat oven to 375ºF and line a large baking sheet with parchment paper. Heat oil over medium heat in a large skillet and add cooked chicken, cabbage, carrots and green onions. Sauté for 5 minutes. Stir in soy sauce and sriracha. Turn off heat.
- Scoop about ½ cup of filling on the center of an egg roll wrapper with the corner facing you. Fold in the sides and roll to close.
- Place egg rolls on baking sheet and mist with cooking oil spray. Bake for 10 minutes. Turn egg rolls and bake 7-10 minutes longer or until golden and crisp.
- While egg rolls bake, stir together ingredients for dipping sauce. Serve hot.
Sriracha Chicken and Vegetable Egg Rolls
Yield
6
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
kikkoman products used:
ingredients
2 tablespoons oil
8 ounces cooked chicken, shredded
2 cups green cabbage, shredded
½ cup carrots, grated
2 tablespoons green onion, chopped
2 tablespoons Kikkoman® Soy Sauce
2 tablespoons Kikkoman® Sriracha Hot Chili Sauce
6 egg rolls wrappers
Cooking oil spray
For Dipping Sauce
3 tablespoons honey
2 tablespoons Kikkoman® Soy Sauce
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
1 tablespoon Kikkoman® Rice Vinegar
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
