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Brussels Sprout Egg Rolls with Sweet Chili Pomegranate Sauce

These Brussels Sprout Egg Rolls are filled with the classic Christmas side and paired with a ruby red Sweet Chili Pomegranate Sauce. A seasonal twist on a takeout favorite.
Prep Time 35 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Course starter
Servings 6

Equipment

  • large wok
  • Candy Thermometer

Ingredients
  

  • 1 tbsp neutral oil I used canola
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp Shaoxing wine
  • cups Brussels sprouts shaved with a mandoline
  • ¼ head green cabbage sliced thin
  • 227g (8 oz) cremini mushrooms diced
  • 1 can water chestnuts minced
  • 3-5 green chili thinly sliced
  • 2 tbsp Thai basil chiffonade
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 3 tsp cornstarch divided
  • 24 egg roll wrappers
  • oil for frying

Sweet Chili Pomegranate Sauce

  • ½ cup pomegranate juice
  • 3 tbsp white vinegar
  • 1 tbsp honey
  • 1 tbsp sambal oelek
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 tbsp pomegranate arils

Instructions
 

For the Egg Rolls

  • Heat the oil in a skillet. Add the onion and saute until just translucent. Stir in the garlic and saute until fragrant.
  • Take the pan off of the heat and deglaze with the Shaoxing wine. Add the Brussels sprouts, cabbage, cremini mushrooms, water chestnuts, and chilis. Saute until the vegetables have softened and most of the moisture has cooked off. Take the filling off of the heat and stir in the Thai basil.
  • Transfer the filling to a bowl and add the soy sauce, honey, and 2 teaspoons of the cornstarch. Toss to combine. Cover the bowl and transfer it to the fridge. Let the filling chill for at least 4 hours or overnight.
  • Drain the filling of any additional moisture that may have accumulated at the bottom of the bowl. A fine mesh strainer is useful here. Once the filling is drained, it's time to start rolling.
  • Place an egg roll wrapper on a cutting board in a diamond formation. Whisk to combine the remaining cornstarch and about 1 tablespoon of water. Dip your finger into the mixture and trace the edge of the top half of the eggroll wrapper. Place 2 tablespoons of the filling in the center of the wrapper and form it into a rough rectangle. Take the corner closest to your and fold it over the filling. Tuck both sides of the wrapper towards the center and continue rolling away from yourself until the egg roll seals. Repeat with the remaining wrappers.
  • Once all the egg rolls are wrapped. Heat 3 inches of neutral oil in a large wok until it reaches 350°F. Add the egg rolls, 4-5 at a time, and fry until golden, about 5-7 minutes. Transfer the fried egg rolls to a cooling rack set inside a baking sheet. Repeat until all the egg rolls are fried.
  • At this point, you can serve the egg rolls immediately or you can cool them to room temperature before transferring them to a baking sheet lined with parchment paper. Place the rolls in the freezer and freeze for 1 hour before transferring them to a freezer bag.**

For the Pomegranate Sauce

  • Pour the pomegranate juice, vinegar, honey, and sambal oelek into a small saucepan and place over medium heat. Bring the mixture to a simmer.
  • Whisk to combine the water and cornstarch and pour it into the simmering pomegranate juice. Stir until the mixture thickens enough to readily coat the back of a spoon. Take the sauce off of the heat and let cool.
  • When ready to serve, spoon the sauce into a bowl and garnish with pomegranate arils.

Notes

**You can store the egg rolls in the freezer for up to 1 month. To reheat, simply place in a 375°F oven for 15-20 minutes.
Keyword Brussel sprouts, egg rolls, pomegranate, sweet chili