Chik'n
Chik'n

Gochujang Chik'n Molasses Egg Rolls

Sweet Earth
Gochujang Chik'n Molasses Egg Rolls
Level
Easy
Prep 
25 min
Cook 
20 min
Servings
Makes 12 servings

INGREDIENTS

  • EGG ROLLS:
  • 1 package (8 ounces) SWEET EARTH Enlightened Foods Korean BBQ Style Chik'n Marinated Plant-Based Shreds
  • 1/2 cup molasses gochujang glaze (recipe below)
  • 1/4 cup cooked white rice
  • 1/4 cup thinly shredded Napa cabbage
  • 1/4 cup shredded carrots
  • 2 teaspoons black sesame seeds, toasted
  • 2 finely diced green onions
  • 12 egg roll wrappers
  • Juice of half a lime
  • 3 cups of canola oil for frying
  • 2 eggs, plus 2 tablespoons water for egg wash (Vegan Swap: Seal wrappers with water)
  • MOLASSES GOCHUJANG GLAZE:
  • 1/4 cup gochujang
  • 1/4 cup molasses
  • 1/4 cup lite soy sauce
  • 1/4 cup water
  • 1 heaping tablespoon light brown sugar
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped shallot
  • 1 bunch scallion thin sliced (for garnish)
  • Pinch of kosher salt
  • Pinch of black pepper

MAKE IT

Step 1
Serve with remaining glaze as a dipping sauce.
Step 2
Combine all ingredients in a saucepan over medium heat. Bring to a boil. Once gochujang and brown sugar have fully dissolved, reduce heat to medium low for 5-8 minutes.*
Step 3
Reserve half for a light glaze over Sweet Earth Korean BBQ chik’n, rice and veggies to accentuate flavors and set the other half to the side for dipping the finished egg rolls in.
Step 4
*If sauce becomes too thick you can dissolve with a little water at a time until desired consistency is achieved.
Step 5
Preheat a lightly oiled pan over medium heat. Once hot, add Sweet Earth Korean BBQ Chik’n and stir fry for about 5 minutes.
Step 6
Once chik’n is heated through and slightly browned, transfer to mixing bowl followed by half of the gochujang glaze, rice, cabbage, carrots, green onion, sesame seeds and lime juice. Mix to combine.
Step 7
In a small bowl, combine eggs with water and whisk together.
Step 8
On a clean work surface, place square egg roll wrapper on a flat surface in a diamond configuration (so that a corner is facing toward you).
Step 9
Place 1-2 tbsp filling on the lower third of the wrapper.
Step 10
Roll the corner closest to you over the filling once, gently tucking it under filling. Gently press down on each side of the filling to flatten the wrapper. Next, fold over both the left and right sides of the wrapper towards the middle.
Step 11
Brush the egg wash over the opposite corner of the egg roll wrapper, taking care only to brush it on the wrapper itself.
Step 12
Now, with your fingers on top of the roll, continue tightly rolling the egg roll into a cigar shape until completely sealed.
Step 13
Place the finished egg roll sealed side down on a wooden cutting board or a sheet pan lined with parchment paper. Repeat until you’ve assembled all the egg rolls.
Step 14
Prepare oil in a heavy bottomed pan set over medium heat until oil begins to shimmer 5-7 mins.
Step 15
Fry rolls in batches until complete, rotating every 30-45 seconds until browned on all sides. Be sure to not over crowd pan while frying.