Chicken Coconut Curry Egg Rolls
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
16-18 eggrolls
ingredients
- 1 tablespoon olive oil
- 1 lb ground chicken
- 2 tablespoons finely minced lemongrass
- 1 teaspoon red curry paste
- 2 cups finely chopped napa cabbage
- 1 teaspoon salt
- 1⁄2 cup water
- 1⁄2 cup sweetened flaked coconut
- 2 tablespoons cornstarch
- egg roll wrap
- oil (for frying)
directions
- Heat skillet over medium high heat.
- Saute chicken and lemongrass in olive oil until almost cooked. Remove from heat.
- Stir in curry paste.
- Add cabbage, salt, coconut, water and cornstarch and stir to combine. Let mixture cool slightly.
- Place 3 heaping tablespoons of chicken filling in center of eggroll wrapper and roll up, moistening edges to seal.
- Heat about 1/2" of oil in pan to 350 degrees.
- Fry eggrolls until golden brown, turning as necessary.
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Reviews
-
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!
RECIPE SUBMITTED BY
Kater
United States