Chicken Coconut Curry Egg Rolls

Total Time
Prep 30 mins
Cook 0 mins

These are my attempt to replicate the eggrolls from Trader Joe's. I have to say, they are pretty darn close and very yummy! Yield will vary depending on how much filling you put in each eggroll. And frankly, I couldn't tell you exactly how many I ended up getting because we were eating them as fast I could make them! These have a little "kick" to them because of the curry paste but I definitely wouldn't exclude it - maybe just cut back to 1/2 or 3/4 tsp if you prefer and taste the filling as you go. The sweetness of the coconut balances it out nicely.

Ingredients Nutrition


  1. Heat skillet over medium high heat.
  2. Saute chicken and lemongrass in olive oil until almost cooked. Remove from heat.
  3. Stir in curry paste.
  4. Add cabbage, salt, coconut, water and cornstarch and stir to combine. Let mixture cool slightly.
  5. Place 3 heaping tablespoons of chicken filling in center of eggroll wrapper and roll up, moistening edges to seal.
  6. Heat about 1/2" of oil in pan to 350 degrees.
  7. Fry eggrolls until golden brown, turning as necessary.
Most Helpful

I made these last night and was very pleased! I followed the recipe to spec. However, next time I will add more curry paste because it was very mild. Also, a little sriracha or sambal sauce would kick things up a notch. What good is a curry dish without that extra spice?? My egg roll rolling skills definitely need some work!

MattNBen January 19, 2013

I made these using ground turkey in place of chicken and omitted the lemongrass as I did not have any to use, added in salt and lots black pepper and increased the curry paste, thanks for sharing hon this recipe Kater!...Kitten:)

Kittencal@recipezazz November 06, 2006