Budget Friendly Meals - Chicken Orange and Ginger Eggrolls

I’m known for my dollar stretching abilities in the grocery store but I have dark secret to share with you. My food waste at the end of every week has become out of control. I haven’t been using up all of the veggies I buy for our meals and end up with half bags of this and half heads of that filling my vegetable drawers. Before I know it all of these little bits and pieces in my drawers have gone bad and I’m throwing out a lot of food. It is just terrible! What is the point of all of my precise menu planning and deal hunting if I’m just going to throw away money at the end of every week on wasted food? It goes against all of the hard work put into creating budget friendly meals for my family.

I have several go-to recipes I have regularly used in the past that use up vegetable scraps; I guess I’ve just gotten bored with them all. This led to a complete lack of trying to salvage leftovers and acceptance of wasteful behaviors. I am officially sick of it and ready to make some changes! While scrolling through my fridge for budget friendly dinner ideas my eyes came across a bottle of Litehouse’s Tangy Orange Citrus Dressing and my first thought was “man I sure could go for an eggroll dipped in that stuff”. Tangy orange dressing with a kick of ginger and a hint of heat from red pepper flakes is just asking for a dip from hot and crispy eggrolls. My second thought was “Duh! Eggrolls are a super budget friendly dish. Why not kill two birds with one stone and make eggrolls using your veggies scraps for the filling”?! I quickly gathered up any veggies I thought would work in an eggroll and some leftover chicken breasts that also needed using. The rest of the ingredients such as ginger, eggroll wrappers, and sesame oil are all a part of my regular staples I try to keep on hand.

Chicken Orange and Ginger Eggrolls - Ingredients Ingredients


A quick chop, peel, and grate and I was on my way to what turned out to be a fabulous dinner! I ate 4 and sat there the rest of the evening seriously considering eating the 2 I had set aside for Jon’s dinner.  I was instantly hooked and dreaming up what other kind of fillings I could use. It hit me that I have a whole leftover turkey from Thanksgiving sitting in my freezer, and I’ll have leftover ham after Christmas! Oh the things I can do with leftover meat and some cheap vegetables! I think our New Year’s Eve is calling for a frugal eggroll smorgasbord.

Filling Filling


So whether you have a ton of leftover meat in your freezer from the holidays, or like me, you have drawers full of vegetable scraps about to go to the dark side, this recipe needs to be added to your money saving  “use it up” recipe collection. You can stick with this basic recipe for Asian style or you can get crazy with it. Mediterranean style using eggplant, red peppers, feta, Greek olives and dill would be fabulous dipped in Litehouse’s OPA Greek Yogurt Feta Dill dressing. Leftover chicken, corn, black beans, peppers, cilantro, and onions are the perfect southwestern match up for Litehouse’s Jalapeno Ranch.  Clean out that fridge and see what fun flavor combinations you can come up with, crispy eggroll wrappers go with just about anything!

Folding Ends Folding Ends


And for the record, Jon lost his eggrolls. That’s what happens in the Hersey house when you get home late from work.

Egg Rolls Ready to Eat Egg Rolls


Chicken Orange and Ginger Eggrolls

Serves 7 | Finish in 35 minutes

Tangy orange dressing with a kick of ginger and a hint of heat from red pepper flakes is just asking for a dip from hot and crispy eggrolls.


½ head thinly chopped cabbage
4 thinly sliced scallions
2 grated carrots
1/2 tsp. Litehouse® Instantly Fresh Ginger
1 cup mined cooked meat such as chicken breast
¼ cup plus 1 Tbsp. low sodium soy sauce
½ cup Litehouse® Tangy Orange Citrus Dressing plus more for dipping
½ tsp. sesame oil
½ tsp. salt
¼ tsp. pepper
15 eggroll wrappers
2 Tbsp. olive oil Vegetable oil for frying


1. Heat the olive oil in a skillet over medium heat. Add the first 5 ingredients and cook until soft. This will take about 15 minutes. Add the next 5 ingredients and continue cooking until all the liquids have been absorbed. 2. Lay the eggroll wrappers out on a flat work surface so that one corner points to you. (Think of a crooked diamond). Divide the cabbage mixture among each wrapper placing it in a line stretching from one corner to another. This will use approximately ¼ c. per wrapper. Use your finger dipped in water to trace a line of water around all 4 sides of the wrapper. The water acts like glue sealing the wrapper as you fold and roll it into shape. 3. Start with the corner pointing towards you and fold it up over the filling. Fold the left and right corners over the bottom fold next. (Like an envelope) Roll the whole thing up towards that top corner until completely rolled and sealed. 4. Once all eggrolls have been rolled into shape heat 2 inches of frying oil in a skillet over medium heat. Use an extra eggroll wrapper or a piece of the leftover filling to test the heat of the oil. Once dropped in the tester piece should immediately begin to bubble. Fry the eggrolls in batches of 3 or 4 for just a minute or two on each side. They will burn quickly so do not leave your frying station! Keep a close eye on them. Once golden brown remove eggrolls from the oil and place on a paper towel to drain any excess oil. 5. Serve with extra Tangy Orange Citrus Dressing for dipping and dig in!

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