If you love the flavors of teriyaki and egg roll, it is worth a try. This recipe is by far my most popular dish and it only takes about 15 minutes to make! This dish can be served as an appetizer or as a main dish. What’s great about this is that it's vegetarian-friendly, gluten-free, and can be enjoyed with different types of vegetables like carrots, broccoli, cabbage, and more! It goes well with rice and any type of sauce but I prefer using soy sauce. If you want to add some more protein without adding too many calories I recommend switching out the pineapples for chicken or shrimp.
Ingredients
- 2 large egg roll wrappers (I use frozen)
- 1/2 cup vegetable oil
- 1/2 cup soy sauce, divided (low sodium can be used too)
- 1 tablespoon green onions, chopped, divided
- 1/8 teaspoon garlic salt (optional)
- 1.5 oz can pineapple slices
- 4 oz cooked chicken strips (I use Triscuit chips but you can use more if you want more protein!)
- 4 tablespoons sweet chili sauce
- 5 tablespoons vegetable oil,
Preparations
Step One: Spread one tablespoon of vegetable oil on the center of both sides of the wrapper.
Step Two: Add the chicken and the sweet chili sauce on one side (using a fork makes this a lot easier), then the pineapple and garlic salt.
Step Three: Tightly roll your egg roll, then dip it in water to seal it.
Step Four: Heat up your vegetable oil in a frying pan on medium-high heat, so that it's lightly sizzling.
Step Five: Place your egg rolls in the pan and cook them until they're golden brown with dark brown spots all over. Be sure to turn them over every few minutes so both sides are evenly cooked!
Step Six: When they're done, transfer them onto a paper towel-lined plate.
