Chicken Coconut Curry Egg Rolls

"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."
 
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Ready In:
30mins
Ingredients:
11
Yields:
16-18 eggrolls
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ingredients

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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

  1. 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!
     
  2. 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:)
     
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Tweaks

  1. 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:)
     

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