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The Joy of an Empty Pot

Everyday vegetarian recipes from a Zen Buddhist monastery.

June 17, 2019

Fried Egg Roll Chips with Sweet and Sour Sauce

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Fried Egg Roll Chips with Sweet and Sour Sauce is the perfect side dish for any Asian meal. This crowd-pleaser is quick and easy to prepare.

Makes 8 Servings

Bowl of fried egg roll chips with sweet and sour dipping sauce

Fried Egg Roll Chips with Sweet and Sour Sauce.

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These fried egg roll chips were created as a way to use up leftover egg roll wraps from a previous meal. Serving the sweet and sour sauce with the chips was a no-brainer. After all, who doesn’t like sweet and sour sauce? When preparing Chinese cuisine, a good sweet and sour dipping sauce is a must. This sweet and sour sauce is all that you will ever need. Be very careful, though. It is easy to become addicted with these chips and dipping sauce.

My search for a good sweet and sour sauce actually took some time. When I first started to cook, I wanted to make sweet and sour sauce like we were served at some of our local restaurants. I tried several recipes before I found one that I really liked. We finally settled on this recipe that is a variation from a vintage cookbook called “The Chinese Vegetarian Cookbook” by Gary Lee. It has several very good recipes and is loaded with inspiration and potential. It has been out of print for some time, so you may have a hard time finding a copy.

Ingredients for egg roll chips:

Ingredients egg roll wraps ketchup sugar white vinegar and cornstarch

Ingredients for egg roll chips with sweet and sour sauce.

8 egg roll wraps (about half of a package)
Vegetable Oil for frying (I use canola oil)

Instructions for frying egg roll chips:

  1. Remove one egg roll wrap from the package and place on a cutting board. Cut in half from top to bottom, then from side to side. Cut diagonally from corner to opposing corner, and then finally from the opposite corner to corner. When done you should have eight triangles, as shown in the picture below, that are ready to fry.
  2. Heat about 1 1/2 cups vegetable oil in an electric skillet to 325°. The oil does not have to be very deep. About 3/4 inches deep will do. Add the egg roll triangles to the pan.
  3. Fry the chips in the oil until they start to change color.  Turn the chips with a set of tongs so that they are cooked evenly. Watch carefully because they will cook very quickly.
  4. Quickly remove from pan when they turn a light brown. Use tongs or a slotted spoon to remove from pan and place on a paper towel.

Start by just cooking 8 chips at a time. As you gain some experience and improve your timing, you can increase the number of chips that you put in the pan at once.

Egg roll wrap cut into eight pieces
1 - Cut an egg roll wrap into eight pieces.
Chips in frying pan with oil at 325 degrees
2 - Add to oil in pan heated to 325 degrees.
Turning chips with a pair of tongs.
3 - Turn chips with a pair of tongs when they start to change color.
Chips are done when lightly browned
4 - Fry chips until lightly browned. Remove with tongs or a slotted spoon.

What is the best way to store fried egg roll chips?

These chips will keep for up to a week in a tightly sealed container or plastic bag. For longer storage, they can be kept in the freezer in a freezer bag for at least 6 to 8 weeks.

Ingredients for sweet and sour sauce:

1/2 cup sugar
2 Tablespoons cornstarch
1/2 cup ketchup
1/2 cup water
1/3 cup white vinegar
2 teaspoons peanut oil

Instructions for sweet and sour sauce:

  1. Combine the 1/2 cup sugar and 2 Tablespoons cornstarch in a 1 to 2-quart saucepan. Stir the sugar and cornstarch together until well blended.
  2. Add the 1/2 cup ketchup, 1/2 cup water, 1/3 cup white vinegar, and 2 teaspoons peanut oil to the sugar mixture.
  3. Stir everything together and place over medium heat.
  4. Cook and stir over medium heat until the sauce begins to bubble gently and lose its cloudy color.
Sugar and cornstarch stirred together in saucepan.
1 - Combine sugar and cornstarch in a small saucepan. Stir together until well blended.
Ketchup water white vinegar and peanut oil added to saucepan.
2 - Add the ketchup, water, white vinegar, and peanut oil to the sugar mixture.
Ingredients stirred together in saucepan.
3 - Stir everything together and place over medium heat.
Thickened sweet and sour sauce in saucepan.
4 - Cook and stir over medium heat until sauce begins to bubble gently and lose its cloudy color.

Keep the sauce warm until ready to serve. You can reheat the sauce over medium heat and beat it with a few swift strokes of a whisk to remove any lumps that may occur. Leftover sauce can be kept in the refrigerator for 4 to 5 days. Gently reheat in a microwave before serving.

Bowl of egg roll chips with sweet and sour dipping sauce.

Bowl of fried egg roll chips with sweet and sour dipping sauce.

Can I use won ton wraps in place of the egg roll wraps?

Absolutely, yes! Just cut the won ton wraps in half once diagonally before frying. Keep in mind that won ton wraps are usually slightly thinner than egg roll wraps, so they will be a little more tender and fragile.

Vegan Chips:

If you prefer vegan chips, then you should use vegan wraps. The most widely available vegan wraps are made by Dynastey.

Print

Fried Egg Roll Chips with Sweet and Sour Sauce

Fried Egg Roll Chips with Sweet and Sour Sauce is the perfect side dish for any Asian meal. It is easy, quick, and very popular.

Course Side Dish
Cuisine Chinese
Keyword appetizer, Chinese, finger food, side dish, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 Servings
Calories 183 kcal
Rev. McKinney admin

Ingredients

Fried Egg Roll Chips

  • 8 egg roll wraps
  • oil for frying I use canola oil

Sweet and Sour Sauce

  • 1/2 cup sugar
  • 2 Tablespoons cornstarch
  • 1/2 cup ketchup
  • 1/2 cup water
  • 1/3 cup white vinegar
  • 2 teaspoons peanut oil

Instructions

Instructions for frying egg roll wraps

  1. Remove one egg roll wrap from the package and place on a cutting board. Cut in half from top to bottom, then from side to side. Cut diagonally from corner to opposing corner, and then finally from the opposite corner to corner. When done you should have eight triangles.

  2. Heat about 1 1/2 cups vegetable oil in an electric skillet to 325°. The oil does not have to be very deep. About 3/4 inches deep will do.

  3. Fry the chips in the oil until they start to change color.  Turn the chips with a set of tongs so that they are cooked evenly. Watch carefully because they will cook very quickly.

  4. Quickly remove from pan when they turn a light brown. Use tongs or a slotted spoon to remove from pan and place on a paper towel.

Instructions for Sweet and Sour Sauce

  1. Combine the 1/2 cup sugar and 2 Tablespoons cornstarch in a 1 to 2-quart saucepan. Stir the sugar and cornstarch together until well blended.

  2. Add the 1/2 cup ketchup, 1/2 cup water, 1/3 cup white vinegar, and 2 teaspoons peanut oil to the sugar mixture.

  3. Stir everything together and place over medium heat.

  4. Cook and stir over medium heat until the sauce begins to bubble gently and lose its cloudy color. Keep the sauce warm until ready to serve.

Recipe Notes

  • Start by just cooking 8 chips at a time. As you gain some experience and improve your timing, you can increase the number of chips that you put in the pan at once.
  • These chips will keep for up to a week in a tightly sealed container or plastic bag. For longer storage, they can be kept in the freezer in a freezer bag for at least 6 to 8 weeks.
  • Keep the sauce warm until ready to serve. You can reheat the sauce over medium heat and beat it with a few swift strokes of a whisk to remove any lumps that may occur. Leftover sauce can be kept in the refrigerator for 4 to 5 days. Gently reheat in a microwave before serving.
  • To use won ton wraps in place of egg roll wraps, just cut the won ton wraps in half once diagonally before frying. Keep in mind that won ton wraps are usually thinner than egg roll wraps, so they will be a little more tender and fragile.
  • If you prefer vegan chips, then you should use vegan wraps. The most widely available vegan wraps are made by Dynastey.

Filed Under: Side Dishes Tagged With: appetizer, Chinese, finger food, vegan

Reader Interactions

Comments

  1. Karly says

    June 19, 2019 at 8:24 am

    Great use of left over wraps, I usually let my go to waste. I’ll have to try this next time.

    Reply
    • admin says

      June 22, 2019 at 10:29 am

      Thank you. Glad that you like it. I’m always looking for ways to use leftovers.

      Reply

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About the author

Hello,
My name is Rev. David McKinney. I have been the head cook at the Vichara Buddhist Monastery since 1972. Thank you for stopping by. This blog makes it possible for us to share our vegetarian recipes with the rest of the world.
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