Instructions
- Finely dice onions and bell pepper.
- Preheat a medium cooking pan over medium heat and add some oil. Add diced onion and pepper and saute until softened. Nestle in chicken tenders and season with some salt. Drizzle in sweet chili sauce and cook, covered, until chicken is about half way cooked. MIx veggie and flip the chicken, cook until chicken is done.
- Take out chicken and let it cool until it can be handled. Finely dice chicken and mix it with veggies and a tablespoon of sweet chili sauce.
- Heat up oil to about 350 degrees as you roll the egg rolls.
- Gently whisk egg while and set it close to you.
- To roll the egg rolls: place egg roll wrapper on a diamond. Spread about 2 tablespoons of chicken filling in a line, leaving about an inch on each side. Gently and carefully, fold the corner that’s closest to you over the filling, and tuck under the filling. Fold both side corners toward center of wrapper, it will start to look like an open envelope. Dip your fingers in egg white and run it along the edges of the wrapper to seal better. Carefully roll up the egg roll.
- Fry egg rolls in batches until golden brown, turning once the bottom side turns golden. Take them out using metal tongs onto paper towel to catch excess oil.
- Whisk all ingredients for the sauce until completely incorporated. Serve with egg rolls.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
