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Chun Gun (Chinese Deep Fried Spring Rolls)

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“Delicious and they freeze great. Just remember to place on a baking sheet without them touching each other and then freeze for several hours. Repackage them and they will be ready for a quick meal up to a couple of months.”
READY IN:
40mins
YIELD:
16-20 egg rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate or chop all vegetables and set aside.
  2. In a skillet over medium heat, heat up the sesame oil and saute the vegetables (about 5 minutes).
  3. Add the chicken and ham along with the spices (minced garlic, minced ginger, pepper, garlic powder and onion powder) and saute (about 5-7 minutes).
  4. Add oyster sauce, chili paste and sriracha sauce. Blend well and allow mixture to cool for about 10 minutes before assembling egg rolls.
  5. Assemble egg rolls according to package directions. Place on baking sheet without them touching each other.
  6. Heat cooking oil in a deep pan to 350 degrees F. Fry egg rolls (about 3 minutes per side). Remove and drain on paper napkins. Serve immediately.

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