Eggs rolls are one of those foods that everyone loves. They are a fun finger food for parties, and you can stuff them with anything you like. One Saturday I tried my hand at Cashew Chicken and Broccoli Egg Rolls. My two favorite meals to order from Chinese restaurants are Cashew Chicken and Chicken and Broccoli, so I combined them, rolled them up in an egg roll wrapper, and then baked them. The final product was crispy baked egg rolls filled with tender chicken, broccoli, cashews, carrots, and mushrooms, in a garlic, soy sriracha sauce. These egg rolls might be my new addiction.
I quickly marinated the chicken in a mixture of soy sauce, garlic, sugar, and sriracha. Then I quickly stir fried the vegetables, cooked the chicken, added cashews, thickened the sauce and stirred everything together. This entire process took about 15 minutes. Since I was making egg rolls, I chopped up everything into small pieces – this also meant that it cooked faster. The chicken with broccoli, carrots, and cashews was fantastic on it’s own. You could stop right there and serve it over rice.
I made a small batch of egg rolls – just the right amount for two people, but this recipe would be easy to double to triple, just factor in more time for rolling up the egg rolls.
If you decide to fry the egg rolls, instead of baking them, don’t fill them as much. If you fry egg rolls, you want them to be skinnier so that the egg roll dough wraps around the egg roll a few times. This prevents the oil from seeping into the inside of the egg roll. I baked my egg rolls, so I filled them more.
Crispy baked egg rolls filled with tender chicken, broccoli, cashews, carrots, and mushrooms, in a garlic, soy sriracha sauce.
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1 Boneless Skinless Chicken Breast
- 1/2 cup Low Sodium Soy Sauce
- 1 teaspoon Sugar
- 2 cloves Garlic, minced
- 1 dash of Sriracha
- 1 tablespoon, plus 1 teaspoon Sesame Oil
- 1/3 cup finely chopped Carrot
- 1/3 cup small Broccoli Florets
- 1/3 cup finely chopped Mushrooms
- 1/2 teaspoon Corn Starch
- 1/4 cup Cashews, roughly chopped
- 1 Egg
- 1-2 tablespoons Olive Oil
- 1 package Egg Roll Wrappers
- Heat your oven to 425 degrees. Mix the soy sauce, garlic, sugar, and sriracha together. I added a quick squeeze of sriracha, maybe 1/2 teaspoon, and it added flavor not hot heat. Go ahead and add extra sriracha if you like spice.
- Finely chop the chicken breast. You want the pieces to be little 1/4 inch cubes. Then place the chicken in the soy sauce mixture to marinate. You only want to let the chicken marinate for 5-10 minutes - otherwise it will get too salty from the soy sauce. I marinated the chicken just while I was chopping up the vegetables and cashews, and while the carrot and broccoli cooked.
- Heat a skillet or wok over medium heat. Add 1 tablespoon sesame oil. Add the carrot, and cook for 30 seconds. Then add the broccoli and cook for another 30 seconds. Add two tablespoons of water, put a lid on the pan, and let cook for another 2 minutes. At this point, the vegetables will be bright in color and crisp. You will be baking the egg rolls, so you don't want to look these veggies all the way. Remove the veggies from the pan, and set aside.
- Heat 1 teaspoon sesame oil over medium heat in the same pan. Use a slotted spoon to remove the chicken from the marinade and put it in the pan to cook. Set 2 tablespoons of the marinade aside, and pour 2 tablespoons of the marinade over the chicken. Cook the chicken for 1 minute, then add the mushrooms and flip the chicken over. Cover, reduce heat to low, and let simmer for 2 minutes.
- While the chicken cooks, mix 1/2 teaspoon of corn starch into the 2 tablespoons of marinade you set aside. Stir this mixture into the chicken and mushrooms; it will help the sauce thicken. Add the cashews, and let simmer for another 2 minutes.
- Add the vegetables to the chicken, stir to combine, and turn off the heat.
- Whisk the egg together.
- Assemble the egg rolls. Scoop 3 tablespoons of the chicken mixture onto an egg roll wrapper. Then fold the sides over, and the bottom up. Roll the egg roll until just the top corner of the egg roll is left. Brush egg over the egg roll wrapper and seal the egg roll. Place the egg roll seem down onto a baking sheet.
- Repeat this process until you have used up all of the filling.
- Brush olive oil over the egg rolls, then bake at 425 degrees for 10 minutes. After 10 minutes flip the egg rolls, brush with more olive oil, and bake for another 5 minutes.
- I didn't think that the egg rolls needed a dipping sauce since there was some sauce inside of the egg roll. You could make a simple sauce by combining sriracha and soy sauce.
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