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🥢 Orange Chicken Egg Rolls with Homemade Sweet and Sour Sauce

These Orange Chicken Egg Rolls are the ultimate fusion mashup — crispy, golden egg roll wrappers stuffed with saucy InnovAsian Orange Chicken and savory Vegetable Fried Rice, then pan-fried to perfection. Paired with a quick homemade sweet and sour sauce, they make an insanely good appetizer, party snack, or fun weeknight dinner that looks way more impressive than the effort it takes. Minimal stress, maximum flavor — this one's a keeper.
Print Recipe
Orange Chicken Egg Rolls
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Ingredients

For the Egg Rolls:

  • 1 bag InnovAsian Orange Chicken prepared according to package instructions
  • 1 bag InnovAsian Vegetable Fried Rice prepared according to package instructions
  • 12 egg roll wrappers
  • Vegetable oil for pan frying
  • Water for sealing wrappers

For the Homemade Sweet and Sour Sauce:

  • ½ cup water
  • ½ cup sugar
  • ¼ cup vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 drop red food coloring optional, for that classic pink-red color

Instructions

Make the Sweet and Sour Sauce:

  • In a small saucepan over medium heat, combine ½ cup water, sugar, and vinegar. Stir until the sugar dissolves.
  • In a small bowl, whisk together the cornstarch and cold water until smooth. Pour into the saucepan and stir to combine.
  • Continue stirring over medium heat until the sauce thickens, about 3–5 minutes. Add a drop of red food coloring if desired. Remove from heat and set aside to cool slightly.

Prepare the Fillings:

  • Cook the InnovAsian Orange Chicken according to package instructions (oven baked).
  • Cook the InnovAsian Vegetable Fried Rice according to package instructions.

Assemble the Egg Rolls:

  • Lay an egg roll wrapper flat on a clean surface in a diamond shape (one corner pointing toward you).
  • Add a spoonful of vegetable fried rice in the center, followed by a few whole pieces of orange chicken. Be careful not to overfill!
  • Dip your finger in water and lightly wet the edges of the wrapper.
  • Fold the bottom corner up over the filling, then fold in the two side corners. Roll upward tightly and press the top corner to seal. Repeat with remaining wrappers and filling.

Pan Fry the Egg Rolls:

  • Pour about an inch of vegetable oil into a skillet or pan and heat to 350–375°F over medium heat.
  • Working in batches, place egg rolls seam-side down in the hot oil. Fry for 2–3 minutes per side, turning as needed, until all sides are golden brown and crispy.
  • Transfer to a paper towel-lined plate to drain.

Serve:

  • Serve immediately with the homemade sweet and sour sauce (and any leftover orange sauce from the bag!) for dipping. Enjoy!
Servings: 12 Egg Rolls