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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.