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General's Chicken Ramen Egg Rolls

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Dinner, lunch
Keyword: egg rolls, General Tso's Chicken, ramen

Ingredients

  • 1 package egg roll wrappers*
  • Canola oil, for frying*

Chicken:

  • 1 small-medium boneless skinless chicken breast, cut into very thin slices 
  • ¼ cup cornstarch
  • 4 tablespoon canola oil*
  • 1 tablespoon low-sodium soy sauce

Mix-ins:

  • ½ teaspoon 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*

Sauce:

  • 1 tablespoon grated fresh ginger 
  • 5 cloves of garlic, crushed or minced
  • 2 tablespoon low-sodium soy sauce 
  • ¼ cup light brown sugar 
  • 1 tablespoon brown rice vinegar*
  • ¼ teaspoon red pepper flakes 
  • ¼ cup sweet chili sauce*
  • 2 tablespoon toasted sesame oil 
  • ½ teaspoon  miso paste*

Instructions

  • 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 tablespoon 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 tablespoon 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.