Aug 28 2026
Restaurants›Asian 1 Restaurant Burlington›Appetizer Combination Recipe

Appetizer Combination Recipe

Inspired by Asian 1 Restaurant Burlington
Time1h 30m
Serves4

Combination of Veggie Egg Rolls, Golden Chicken, Chicken Satay, French Fries, and Golden Prawns.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Veggie Egg Rolls (makes 8)

Golden Chicken (breaded boneless chicken, makes 12 pieces)

Chicken Satay (makes 8 skewers)

French Fries (serves 2-3)

Golden Prawns (makes 8-10)

Dipping Sauces & Garnishes

Method

Veggie Egg Rolls (makes 8)

  1. 1

    Prepare filling

    Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add shredded cabbage, grated carrot, and bean sprouts. Stir-fry 3–4 minutes until softened but not soggy. Add soy sauce, sesame oil, salt, and pepper; cook 30 seconds and remove from heat. Stir in sliced green onions and let cool to room temperature.

  2. 2

    Assemble rolls

    Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 1/3 cup of cooled vegetable filling across the lower third of the wrapper. Mix cornstarch with 1 tablespoon water to make a slurry and use to seal edges. Fold bottom corner up over filling, fold in both side corners, then roll tightly toward the top corner; brush top corner with slurry and press to seal. Repeat with remaining wrappers and filling.

  3. 3

    Fry egg rolls

    Pour enough vegetable oil into a deep skillet or pot to reach about 1–1.5 inches depth and heat to 350°F (175°C). Fry rolls in batches, seam side down first, 2–3 minutes per side until golden and crisp. Remove to a paper-towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if desired.

Golden Chicken (breaded boneless chicken, 12 pieces)

  1. 4

    Marinate chicken

    Combine chicken strips with 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Let marinate 15–20 minutes (or up to 1 hour refrigerated).

  2. 5

    Breading station

    Set out three shallow bowls: (1) flour and cornstarch mixed, (2) beaten egg, (3) panko breadcrumbs. Dredge each marinated strip in the flour mixture, shake off excess, dip in beaten egg, then press into panko to coat evenly.

  3. 6

    Fry golden chicken

    Heat 1–1.5 inches vegetable oil in a heavy skillet to 350°F (175°C). Fry breaded chicken in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels. Keep warm in a low oven if needed.

Chicken Satay (8 skewers)

  1. 7

    Marinate and skewer

    Whisk together 1 tablespoon soy sauce, 1 tablespoon brown sugar (or honey), 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1 teaspoon minced garlic and 2 tablespoons coconut milk. Toss chicken strips with marinade and refrigerate 20–30 minutes (or up to 2 hours). Thread 2–3 strips onto each soaked wooden skewer.

  2. 8

    Cook satay

    Heat a grill pan or skillet over medium-high heat and brush lightly with 1 tablespoon vegetable oil. Grill skewers 2–3 minutes per side until nicely charred and cooked through (internal temp 165°F/74°C). Alternatively, broil on high for 2–3 minutes per side. Serve with peanut sauce and lime wedges.

French Fries (serves 2-3)

  1. 9

    Prep and blanch

    Cut potatoes into 1/4–1/2-inch fries and rinse under cold water to remove starch. Pat dry thoroughly. Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.

  2. 10

    Finish frying

    Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon salt and 1/4 teaspoon black pepper while hot.

Golden Prawns (8–10 pieces)

  1. 11

    Prep prawns

    Pat prawns dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper.

  2. 12

    Breading prawns

    Set up three bowls: (1) flour and cornstarch mixed, (2) beaten egg, (3) panko breadcrumbs. Dredge each prawn in the flour mixture, dip into beaten egg, then coat with panko, pressing gently to adhere.

  3. 13

    Fry prawns

    Heat oil in a deep pot to 350°F (175°C). Fry prawns in batches 1.5–2 minutes until golden and cooked through. Remove to paper towels to drain. Serve with lemon wedges and sweet chili sauce.

Dipping Sauces & Plating

  1. 14

    Arrange and serve

    Warm sauces slightly if desired. Arrange Veggie Egg Rolls, Golden Chicken pieces, Chicken Satay skewers, French Fries, and Golden Prawns on a large platter. Place small bowls of sweet chili sauce, peanut sauce and soy/plum sauce on the platter. Garnish with cilantro and lemon/lime wedges. Serve immediately so fried items remain crisp.

More from Asian 1 Restaurant Burlington