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Traditional Veggie Eggrolls with Sweet & Spicy Soy Dipping Sauce

Traditional Chicken Eggrolls with Sweet & Spicy Soy Dipping Sauce!!


  • 6 Large Napa Cabbage leaves shredded
  • 1 Carrot shredded
  • 3 Green Onions diced
  • ½ pint Mushrooms Chopped
  • 2 stalks Bok Choy diced
  • 3 cloves Garlic
  • 2 Cooked Chicken Breasts or Boneless Thighs diced small
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • ½ tsp sesame oil
  • ½ tsp white pepper
  • 1 tsp fresh ginger zested
  • Eggroll Wrappers defrosted
  • Canola oil for frying

Dipping sauce

  • 2 tbsp Apricot Jam
  • ¼ cup Soy sauce
  • ¼ cup Rice Vinegar
  • 1 tsp Sriracha Sauce
  • ½ tsp sesame oil
  • ½ tsp white pepper
  • ½ tsp fresh ginger zested
  • 1 clove garlic pressed


  • Place the shredded cabbage in a strainer with a plate underneath and sprinkle with salt. Mix thoroughly and let the moisture collect in the plate and let cabbage wilt for about 3 hours.
  • Combine the carrot, green onions, bok choy, and mushrooms. Then press the garlic cloves into the mixture.
  • Meanwhile make the dipping sauce by combining all of the ingredients and stirring until the apricot jam is dissolved.
  • Combine the chicken and remaining vegetables (not napa cabbage yet) with soy sauce, rice vinegar, sesame oil, and white pepper and marinate for ½ hour.
  • Combine the napa cabbage with the other veggies and the fresh ginger and a pinch of salt.
  • Prepare the eggrolls:
  • Place the eggroll wrapper in a diamond fashion.
  • Take two heaping spoonfulls of the filling being careful not to get much of the “liquid” and place it just “south of the equator” leaving 1 ½ inches on each side.
  • Take the southern tip of the eggroll wrapper and cover the filling until the tip touches the eggroll wrapper just behind the filling.
  • Make one full roll so the tip is all the way under the filling .
  • Wet the edges and fold in so there is a 90 degree angle formed by the side and the bottom of the roll. It should resemble an envelope at this point.
  • Wet the northern tip and slowly and tightly roll the eggroll through until the northern tip is sealed and it looks like an eggroll.
  • Heat 1 inch of canola oil on medium heat in a large and wide wok or pot.
  • Test oil by using a little piece of eggroll wrapper and placing into oil to make sure it voraciously bubbles around it. If you have an oil thermometer, it should read around 300-350 degrees.
  • Place eggrolls in the wok and cook until it becomes golden brown and crispy on all sides.
  • Serve with Sauce.
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