Chicken Coconut Curry Egg Rolls

READY IN: 30mins
Recipe by Kater

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.

Top Review by MattNBen

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!

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.

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