General Tso’s Ramen Egg Rolls
These crispy, delicious General Tso’s Ramen Egg Rolls combine yummy General Tso’s Chicken with ramen noodles for a fun egg roll filling everyone will love!JUMP TO RECIPE
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
General Tso’s Chicken and Ramen Noodles- 2 favorites come together to make the perfect egg roll.
As embarrassingly basic as it is to admit- 9 times out of 10, my go-to Chinese take out order is gonna be General Tso’s Chicken. I just can’t resist that sweet, sticky, slightly spicy caramelized chicken. Sure- there’s rice and broccoli, and they’re cool and all- but that chicken is the star of the show.
When I order, I also must have an egg roll. So when I had a surplus of egg roll wrappers from a recent binge at H Mart, I thought- why not make my favorite chicken into a compact, delightful appetizer? And what better to add some heft/ textural complexity to the egg rolls than some good old classic ramen noodles?
The combo of tangy, crunchy General Tso’s Chicken with the chewy noodles, all nestled inside a crispy egg roll wrapper is the appetizer dreams are made of. Set these up on a snack table with a little bowl of soy sauce, and watch them magically disappear.
Making the egg rolls:
To make the General Tso’s Ramen Egg Rolls, you will need:
- Chicken! I like to use chicken breasts, but you could also use boneless, skinless chicken thighs for this recipe.
- Cornstarch– for extra crispy chicken.
- Low-sodium soy sauce, for flavoring the chicken, and the sauce
- Canola oil, for frying the egg rolls and cooking the chicken. You could also use any other high smoke point, neutral oil (like peanut or avocado oil).
- Fresh grated ginger. Don’t sub in dry ginger- the flavor will not be the same. Fun fact: you can keep “fresh” ginger in a freezer safe bag in your freezer, and have it at the ready for any recipe you like, for up to 6 months. I grate frozen ginger all the time, and it still tastes amazing!
- A lot of garlic. Don’t love garlic as much as me? Use less to your taste. You could also use jarred minced garlic here, but I find the flavor is a little less potent. Still good though!
- Light brown sugar. For the sweet to go with the heat.
- Brown rice vinegar, or plain rice vinegar.
- Red pepper flakes, for a little heat.
- Prepared Sweet Chili Sauce.
- Toasted Sesame Oil.
- A touch of Miso paste.
The filling is as simple as quickly frying up a little cornstarch-dredged chicken breast, boiling noodles, and whisking a few ingredients to make a sauce. Add some green onions and sesame seeds and you’re ready to roll!
Once all the egg rolls are rolled up, all that’s left to do is fry them up and enjoy! I like to serve my egg rolls with a side of soy sauce, but you could also serve them with a little side of sweet chili sauce, or just eat them as-is!
These egg rolls are a super fun treat to share with friends as a great appetizer, or as the main course of lunch or dinner!
If you make my General Tso’s Ramen Egg Rolls, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
General Tso’s Ramen Egg Rolls
- 1 package egg roll wrappers*
- Canola oil, for frying*
- 1 small-medium boneless skinless chicken breast, cut into very thin slices
- 1/4 cup cornstarch
- 4 tbsp canola oil*
- 1 tbsp low-sodium soy sauce
- 1/2 tsp toasted sesame seeds
- 3 thinly sliced scallions (greens and whites)
- 2 cup cooked and cooled instant ramen noodles (about 4 ounces of packaged dry noodles), using chicken flavor packet*
- 1 tbsp grated fresh ginger
- 5 cloves of garlic, crushed or minced
- 2 tbsp low-sodium soy sauce
- 1/4 cup light brown sugar
- 1 tbsp brown rice vinegar*
- 1/4 tsp red pepper flakes
- 1/4 cup sweet chili sauce*
- 2 tbsp toasted sesame oil
- 1/2 tsp miso paste*
- Making the filling for the egg rolls: Slice chicken into very thin slices and in a medium mixing bowl. Add cornstarch to the bowl with the chicken, and toss to coat. Heat 4 tbsp canola oil over medium-high heat in a medium non-stick frying pan until shimmering (about 2-3 minutes), and fry chicken until first side is crisp- about 5 minutes,Turn chicken over, reduce heat to medium, and add 1 tbsp soy sauce to the pan with the chicken and stir to combine. Cook 2-3 minutes more, until chicken is cooked through. Transfer chicken to a plate to cool slightly/stop cooking, and discard excess oil. 2. Break the ramen noodles up into small pieces, and cook the noodles according to package directions, with the spice packet. 3. Once noodles are finished cooking, strain them and transfer them to a medum mixing bowl. Add sesame seeds, scallions and cooked/cooled chicken to the bowl. 4. In a 2 cup liquid measuring cup or medium bowl, add all sauce ingredients and whisk until well combined. 5. Add the sauce to the bowl with the noodles and chicken and toss until well combined. 6. Rolling and frying: Set up a large cutting board with egg roll wrappers and a small bowl of water. 7. Add about 2-3 tbs of the filling to the center of the egg roll wrapper, turned on an angle to make a diamond shape. Moisten the outer edges of the egg roll wrapper with water lightly with your fingers, and fold the bottom corner over the filling. Next fold the right corner in and press to seal, then fold the left corner in and press to seal, and roll forward until top corner is pressed onto egg roll and contents are securely wrapped and sealed. Repeat until all filling is gone ((it is also helpful to follow the diagram of instructions for rolling on the egg roll wrapper packaging). Remove the rolled egg rolls to a large cookie sheet or tray lined with parchment paper as you go. 8. Heat about 2 inches of canola oil in a wide, deep frying pan over medium-high heat for about 5 minutes, or until shimmering. 9. While oil is heating up, place a wire rack set over a cookie sheet nearby for draining the finished egg rolls. 10. Using tongs, carefully place egg rolls into hot oil in batches (careful not to overcrowd pan) and fry 2-3 minutes per side, flipping once. When golden and crispy, remove to a wire rack set on top of a baking sheet and allow to cool (I would not recommend paper towels here, as end result may be soggy). Continue until all egg rolls are fried. 11. Allow egg rolls to cool 5-10 minutes before serving, and slice on a bias if desired. Serve with soy sauce, or just eat as-is! Makes about 15 egg rolls.
You will need roughly 15 egg roll wrappers, depending on how much filling you add to each one.
I use canola oil to fry, but you could use any neutral oil you prefer, with a high smoke point. Avocado oil and peanut oil are good subs.
I used instant ramen and cooked the crushed up noodles with the seasoning packet- but if you are trying to avoid sodium, could could just cook them in water.
I used brown rice vinegar for these, but regular rice vinegar also works!
I used this great Organic Miso paste I picked up from H Mart for this recipe.
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.
This site uses Akismet to reduce spam. Learn how your comment data is processed.