Mongolian Chicken Spring Roll Recipe
Mango Sweet & Sour
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.
Spring Roll Filling
Sweet & Sour Sauce
Method
Spring Roll Preparation
- 1
Cook the Chicken
In a skillet over medium heat, add sesame oil and sauté the diced chicken until cooked through, about 5-7 minutes.
- 2
Mix the Filling
Add the garlic, ginger, soy sauce, mango, carrots, and green onions to the skillet. Stir well and cook for an additional 3-4 minutes until the vegetables are tender. Remove from heat and let it cool.
- 3
Roll the Spring Rolls
Lay a spring roll wrapper on a clean surface. Place 2-3 tablespoons of the chicken filling at the bottom of the wrapper. Fold the sides over the filling and roll tightly. Seal the edge with a little water. Repeat with remaining wrappers and filling.
- 4
Fry the Spring Rolls
In a deep frying pan, heat oil over medium-high heat. Fry the spring rolls until golden brown, about 3-4 minutes on each side. Drain on paper towels.
Sweet & Sour Sauce Preparation
- 5
Make the Sauce
In a saucepan, combine mango puree, rice vinegar, brown sugar, soy sauce, cornstarch, and water. Cook over medium heat, stirring constantly until the sauce thickens, about 5 minutes.
