18 Crispy Thai Egg Rolls Recipes Deliciously Spiced

Let’s embark on a culinary adventure to Thailand without leaving your kitchen! Our collection of 18 Crispy Thai Egg Rolls Recipes Deliciously Spiced is your ticket to transforming ordinary evenings into exotic feasts. Perfect for home cooks craving something uniquely flavorful and satisfyingly crunchy, these recipes promise to delight your taste buds. Ready to roll? Dive in and discover your next favorite dish!

Classic Thai Pork and Vegetable Egg Rolls

Growing up in a bustling household, the aroma of sizzling egg rolls was a weekend staple that brought everyone to the kitchen. Today, I’m sharing my take on the Classic Thai Pork and Vegetable Egg Rolls, a recipe that’s as fun to make as it is to eat, perfect for gatherings or a cozy night in.

Ingredients

• 1 lb ground pork, preferably organic for richer flavor
• 2 cups shredded green cabbage, crisp and fresh
• 1 cup shredded carrots, sweet and vibrant
• 2 cloves garlic, minced to release its aromatic oils
• 1 tbsp fresh ginger, finely grated for a zesty kick
• 2 tbsp soy sauce, aged for depth of flavor
• 1 tbsp fish sauce, for that authentic umami
• 1 tsp sugar, to balance the flavors
• 12 egg roll wrappers, thin and pliable
• 1 egg, beaten for sealing
• 2 cups vegetable oil, for a crisp golden fry

Instructions

1. In a large skillet over medium heat, cook the ground pork until no pink remains, about 5 minutes, breaking it apart as it cooks.
2. Add the shredded cabbage, carrots, garlic, and ginger to the skillet. Stir-fry for 3 minutes until vegetables are just tender.
3. Mix in the soy sauce, fish sauce, and sugar. Cook for another 2 minutes, then remove from heat to cool slightly. Tip: Letting the mixture cool prevents the wrappers from tearing.
4. Lay an egg roll wrapper on a clean surface. Place 2 tbsp of the pork mixture in the center. Fold the sides over the filling, then roll tightly from the bottom up. Seal the edge with beaten egg. Tip: Keep unused wrappers covered with a damp cloth to prevent drying.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry egg rolls in batches until golden brown, about 3-4 minutes, turning once. Tip: Avoid overcrowding to ensure even cooking.
6. Drain on paper towels to remove excess oil.

Serve these egg rolls hot, with the crispy exterior giving way to the savory, slightly sweet filling inside. For an extra touch, pair with a spicy peanut sauce or a tangy sweet chili dip to elevate the flavors.

Spicy Thai Shrimp and Glass Noodle Egg Rolls

Remember the last time you craved something crispy, spicy, and utterly satisfying? That’s exactly how I felt when I first stumbled upon the idea of combining spicy Thai shrimp with glass noodles in an egg roll. It’s a fusion that brings together the best of textures and flavors, and today, I’m sharing my take on this delightful dish.

Ingredients

• 1 cup glass noodles, soaked until soft and translucent
• 1 lb fresh shrimp, peeled, deveined, and chopped into small pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to a fragrant paste
• 1 tbsp fresh ginger, finely grated
• 2 tbsp Sriracha sauce, for that perfect spicy kick
• 1 tbsp fish sauce, for umami depth
• 1 tsp sugar, to balance the heat
• 12 egg roll wrappers, kept moist under a damp towel
• 1 egg, beaten, for sealing the rolls
• 2 cups vegetable oil, for deep frying to golden perfection

Instructions

1. In a large pan over medium heat, warm the olive oil and sauté garlic and ginger until fragrant, about 30 seconds.
2. Add the chopped shrimp, cooking until they turn pink and opaque, roughly 2 minutes.
3. Stir in the soaked glass noodles, Sriracha, fish sauce, and sugar, mixing well to combine. Cook for another 2 minutes, then remove from heat to cool slightly.
4. Lay an egg roll wrapper on a clean surface, place 2 tbsp of the filling in the center, fold the sides inward, and roll tightly. Seal the edge with beaten egg.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
6. Drain on paper towels to remove excess oil.

Zesty and vibrant, these egg rolls are a textural dream with the crunch of the wrapper giving way to the tender shrimp and slippery noodles inside. Serve them with a side of sweet chili sauce for dipping, or slice them into bite-sized pieces for a party appetizer that’s sure to impress.

Thai Chicken and Cabbage Egg Rolls with Sweet Chili Sauce

Venturing into the world of Thai cuisine at home can be as thrilling as it is delicious, especially when you stumble upon a recipe that’s both forgiving and bursting with flavor. That’s exactly how I felt when I first made these Thai Chicken and Cabbage Egg Rolls with Sweet Chili Sauce. They’re a perfect blend of crunch, spice, and sweetness, making them a hit every time I serve them.

Ingredients

• 1 lb ground chicken, preferably thigh meat for its juiciness
• 2 cups shredded green cabbage, crisp and fresh
• 1/2 cup shredded carrots, for a sweet crunch
• 2 cloves garlic, minced to release their aromatic oils
• 1 tbsp fresh ginger, finely grated for a zesty kick
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp fish sauce, for that authentic Thai flavor
• 1 tsp sugar, to balance the acidity
• 12 egg roll wrappers, thin and pliable
• 1 egg, beaten for sealing the rolls
• 1 cup sweet chili sauce, for dipping
• Vegetable oil, for frying to golden perfection

Instructions

1. In a large skillet over medium heat, cook the ground chicken until no longer pink, about 5 minutes, breaking it apart as it cooks.
2. Add the shredded cabbage, carrots, garlic, and ginger to the skillet. Cook for another 3 minutes until the vegetables are slightly softened.
3. Stir in the soy sauce, fish sauce, and sugar. Cook for 1 more minute, then remove from heat and let the mixture cool slightly.
4. Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the chicken mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg.
5. Heat vegetable oil in a deep skillet to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
6. Serve the egg rolls hot with sweet chili sauce for dipping.

Out of the fryer, these egg rolls are a textural dream—crispy on the outside, with a juicy, flavorful filling that’s perfectly balanced by the sweet and spicy chili sauce. For an extra touch, serve them atop a bed of lettuce with extra sauce drizzled over the top.

Vegan Thai Tofu and Mushroom Egg Rolls

Zesty flavors and a crunch that satisfies—that’s what I was after when I first whipped up these Vegan Thai Tofu and Mushroom Egg Rolls. It was one of those evenings when the fridge was nearly bare, but the craving for something indulgent was real. So, I got creative with what I had, and voilà, a new favorite was born.

Ingredients

• 1 cup firm tofu, pressed and crumbled into small pieces
• 1 cup shiitake mushrooms, finely chopped
• 2 tbsp rich coconut oil, for sautéing
• 1 tbsp fresh ginger, minced to a paste
• 2 cloves garlic, crushed into a fragrant mash
• 1 tbsp soy sauce, the good, aged kind
• 1 tsp maple syrup, for a hint of sweetness
• 1/2 cup shredded carrots, for a pop of color and crunch
• 1/4 cup green onions, thinly sliced
• 8 vegan egg roll wrappers, kept under a damp towel to prevent drying
• 1 tbsp water, for sealing the wrappers
• 1 cup vegetable oil, for frying to golden perfection

Instructions

1. Heat the coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the ginger and garlic, sautéing until aromatic, roughly 30 seconds, being careful not to burn.
3. Toss in the crumbled tofu and mushrooms, stirring frequently until the tofu starts to brown, about 5 minutes.
4. Drizzle in the soy sauce and maple syrup, mixing well to coat every piece evenly.
5. Fold in the carrots and green onions, cooking for an additional 2 minutes until just softened. Remove from heat and let cool slightly.
6. Lay an egg roll wrapper on a clean surface, spoon 2 tbsp of the filling onto the lower third, fold the sides inward, then roll tightly, sealing the edge with water.
7. Heat vegetable oil in a deep pan to 350°F, confirmed with a candy thermometer for accuracy.
8. Fry the egg rolls in batches, turning occasionally, until they’re a deep golden brown, about 3-4 minutes per batch.
9. Transfer to a paper towel-lined plate to drain any excess oil, letting them cool for a minute before serving.

Every bite of these egg rolls is a textural dream—crispy on the outside, with a savory, slightly sweet filling that’s bursting with umami. Serve them with a side of spicy peanut sauce for dipping, or slice them into rounds for a fun, bite-sized appetizer at your next gathering.

Thai Crab and Cream Cheese Egg Rolls

Yesterday, I stumbled upon a recipe that took me straight back to my trip to Thailand—Thai Crab and Cream Cheese Egg Rolls. The combination of creamy and crispy textures with a hint of spice is something I can never resist, and I bet you’ll feel the same after trying these.

Ingredients

• 8 oz lump crab meat, carefully picked for shells
• 4 oz cream cheese, softened to room temperature
• 1/4 cup green onions, thinly sliced for a mild bite
• 1 tbsp sriracha sauce, for a spicy kick
• 1 tsp soy sauce, to add depth
• 1/2 tsp garlic powder, for aromatic warmth
• 12 egg roll wrappers, thin and pliable
• 1 egg, beaten for sealing
• 2 cups vegetable oil, for deep frying to golden perfection

Instructions

1. In a medium bowl, mix the lump crab meat, softened cream cheese, green onions, sriracha sauce, soy sauce, and garlic powder until well combined. Tip: Ensure the cream cheese is soft to avoid lumps in the mixture.
2. Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place 2 tablespoons of the crab mixture in the center.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the remaining corner, sealing the edge with beaten egg. Tip: Don’t overfill to prevent bursting during frying.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Tip: Maintain the oil temperature for even cooking.
5. Remove with a slotted spoon and drain on paper towels.

How these egg rolls turn out is nothing short of magical—crispy on the outside with a creamy, flavorful filling that’s perfectly balanced. Serve them with a sweet chili sauce for dipping, or slice them into bite-sized pieces for a party appetizer that’ll disappear in seconds.

Thai Green Curry Chicken Egg Rolls

Every time I think about Thai Green Curry Chicken Egg Rolls, I’m transported back to a tiny street food stall in Bangkok where I first fell in love with the explosive flavors of Thai cuisine. These egg rolls are my attempt to bring that memory to life in my kitchen, combining the creamy, spicy green curry with the crispiness of perfectly fried egg roll wrappers.

Ingredients

• 1 lb ground chicken, preferably free-range for better flavor
• 1 cup Thai green curry paste, vibrant and aromatic
• 1 can (13.5 oz) coconut milk, full-fat for creaminess
• 2 cups shredded green cabbage, fresh and crunchy
• 1/2 cup shredded carrots, sweet and colorful
• 1/4 cup chopped fresh cilantro, for a bright finish
• 12 egg roll wrappers, thin and pliable
• 1 egg, beaten, for sealing the rolls
• 2 cups vegetable oil, for deep frying to golden perfection

Instructions

1. In a large skillet over medium heat, cook the ground chicken until no longer pink, about 5 minutes. Drain any excess fat.
2. Add the Thai green curry paste to the skillet, stirring well to coat the chicken. Cook for 2 minutes until fragrant.
3. Pour in the coconut milk, stirring to combine. Simmer on low heat for 10 minutes, allowing the flavors to meld. Tip: The mixture should thicken slightly but remain saucy.
4. Remove from heat and stir in the cabbage, carrots, and cilantro. Let the filling cool to room temperature. Tip: Cooling prevents the wrappers from becoming soggy.
5. Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg. Tip: Keep unused wrappers covered with a damp towel to prevent drying.
6. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Kicking off with a crunch, these Thai Green Curry Chicken Egg Rolls reveal a creamy, spicy interior that’s irresistibly delicious. Serve them with a side of sweet chili sauce for dipping, or slice them into bite-sized pieces for a party appetizer that’s sure to impress.

Thai Peanut Satay Egg Rolls with Cucumber Dipping Sauce

How many times have I found myself craving something crispy, savory, and just a tad exotic on a lazy weekend? Too many to count, which is exactly how these Thai Peanut Satay Egg Rolls with Cucumber Dipping Sauce came to be a staple in my kitchen. They’re the perfect blend of crunch and flavor, with a dipping sauce that’s refreshingly cool against the spicy, peanutty filling.

Ingredients

• 1 package of egg roll wrappers (about 12 count), thin and pliable
• 2 cups cooked chicken, shredded into tender, bite-sized pieces
• 1/2 cup smooth peanut butter, rich and creamy
• 2 tbsp soy sauce, dark and full-bodied
• 1 tbsp honey, golden and sweet
• 1 tsp red curry paste, vibrant and spicy
• 1 clove garlic, minced to aromatic perfection
• 1 cup shredded carrots, crisp and colorful
• 1 cup cucumber, finely diced for the sauce, cool and refreshing
• 1/4 cup rice vinegar, tangy and light
• 1 tbsp sugar, fine and white
• 1/4 tsp salt, to balance the flavors
• Oil for frying, enough to submerge the egg rolls, neutral in flavor

Instructions

1. In a large bowl, combine the shredded chicken, peanut butter, soy sauce, honey, red curry paste, and minced garlic. Mix until the chicken is evenly coated with the peanut sauce.
2. Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the chicken mixture in the center, then top with a sprinkle of shredded carrots.
3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Seal the edge with a dab of water.
4. Heat oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure even cooking.
5. For the cucumber dipping sauce, combine the diced cucumber, rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved. Tip: Let the sauce sit for at least 10 minutes to allow the flavors to meld.
6. Serve the egg rolls hot with the cucumber dipping sauce on the side. Tip: For an extra crunch, add some chopped peanuts to the dipping sauce.

Now, these egg rolls are a textural dream—crispy on the outside, tender and flavorful on the inside, with the dipping sauce adding a bright, vinegary contrast. Try serving them with a side of jasmine rice for a more filling meal, or enjoy them as is for a satisfying snack.

Thai Pineapple and Pork Egg Rolls

Perfect for those who love a sweet and savory combo, these Thai Pineapple and Pork Egg Rolls are a game-changer at any gathering. I stumbled upon this recipe during a summer potluck, and now it’s my go-to for impressing guests with minimal fuss.

Ingredients

• 1 lb ground pork, preferably lean for less grease
• 1 cup fresh pineapple, diced into small, juicy chunks
• 2 cloves garlic, minced to release its aromatic punch
• 1 tbsp fresh ginger, grated for a zesty kick
• 2 tbsp soy sauce, the rich, umami-packed kind
• 1 tbsp fish sauce, for that authentic Thai flavor depth
• 1 tsp sugar, to balance the tanginess
• 12 egg roll wrappers, thin and pliable for easy rolling
• 1 egg, beaten for a golden, crispy seal
• 2 cups vegetable oil, for deep frying to perfection

Instructions

1. In a large skillet over medium heat, cook the ground pork until it’s no longer pink, about 5 minutes, breaking it apart as it cooks.
2. Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
3. Mix in the diced pineapple, soy sauce, fish sauce, and sugar, cooking for another 2 minutes to blend the flavors. Remove from heat and let cool slightly.
4. Lay an egg roll wrapper on a clean surface, spoon 2 tablespoons of the pork mixture into the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 3-4 minutes, turning once for even cooking.
6. Drain on paper towels to remove excess oil, serving hot for the best texture.

Absolutely irresistible, these egg rolls offer a crispy exterior with a juicy, flavorful filling that’s a delightful mix of sweet and savory. Try serving them with a side of sweet chili sauce for an extra kick that’ll have everyone asking for the recipe.

Thai Basil and Minced Pork Egg Rolls

Zesty flavors and a crispy texture make these Thai Basil and Minced Pork Egg Rolls a must-try for anyone looking to spice up their appetizer game. I remember the first time I bit into one of these golden rolls; the burst of flavors was unforgettable, and now, I’m sharing my go-to recipe with you.

Ingredients

• 1 lb ground pork, preferably with a bit of fat for juiciness
• 2 cups fresh Thai basil leaves, roughly chopped for a fragrant punch
• 1/2 cup finely diced carrots, for a sweet crunch
• 1/4 cup soy sauce, rich and savory
• 2 tbsp oyster sauce, for depth of flavor
• 1 tbsp minced garlic, aromatic and pungent
• 1 tsp sugar, to balance the flavors
• 12 egg roll wrappers, thin and pliable
• 1 egg, beaten, for sealing the rolls
• 2 cups vegetable oil, for deep frying to golden perfection

Instructions

1. In a large skillet over medium heat, cook the ground pork until it’s no longer pink, about 5 minutes, breaking it apart as it cooks.
2. Add the garlic, carrots, soy sauce, oyster sauce, and sugar to the skillet. Stir well to combine and cook for another 3 minutes until the carrots soften slightly.
3. Remove the skillet from heat and stir in the Thai basil leaves until just wilted. Let the mixture cool for 10 minutes to make handling easier.
4. Lay an egg roll wrapper on a clean surface, place 2 tablespoons of the pork mixture in the center, fold the sides over the filling, and roll tightly. Seal the edge with beaten egg.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 3-4 minutes per batch, turning once for even cooking.
6. Drain the egg rolls on paper towels to remove excess oil.

Enjoy these egg rolls hot, with the crispy exterior giving way to the savory, herbaceous filling inside. They’re perfect with a side of sweet chili sauce for dipping, or slice them into bite-sized pieces for a party platter.

Thai Lemongrass Beef Egg Rolls

My kitchen smelled like a bustling Bangkok street market the first time I whipped up these Thai Lemongrass Beef Egg Rolls. The aromatic lemongrass and savory beef filling wrapped in a crispy shell quickly became a favorite in my household, perfect for those nights when we crave something exotic yet comforting.

Ingredients

• 1 lb ground beef, preferably 80/20 for juiciness
• 2 stalks fresh lemongrass, finely minced to release its citrusy fragrance
• 3 cloves garlic, crushed into a pungent paste
• 1 tbsp fish sauce, for that authentic umami depth
• 1 tsp sugar, to balance the flavors
• 1/2 cup shredded carrots, for a sweet crunch
• 1/4 cup chopped cilantro, adding a fresh herbal note
• 12 egg roll wrappers, thin and pliable for easy rolling
• 1 egg, beaten into a smooth glue for sealing
• 2 cups vegetable oil, for deep frying to golden perfection

Instructions

1. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5 minutes, breaking it apart with a spoon for even cooking.
2. Add the minced lemongrass, garlic paste, fish sauce, and sugar to the skillet. Stir well to combine and cook for another 2 minutes until fragrant.
3. Mix in the shredded carrots and chopped cilantro, then remove from heat. Let the filling cool slightly to avoid steaming the wrappers.
4. Lay out an egg roll wrapper on a clean surface. Place 2 tablespoons of the beef mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
6. Tip: Keep the oil temperature steady to ensure each egg roll cooks evenly without absorbing too much oil.
7. Tip: Don’t overfill the wrappers to prevent bursting during frying.
8. Tip: Serve immediately for the crispiest texture, or keep warm in a 200°F oven if preparing in advance.

Golden and crisp on the outside, these egg rolls reveal a juicy, flavorful filling with every bite. Try serving them with a side of sweet chili sauce for dipping, or slice them into rounds for a fancy appetizer presentation at your next gathering.

Thai Mango and Shrimp Egg Rolls

Sometimes, the best culinary adventures begin with a single bite, and that’s exactly what happened when I first tried these Thai Mango and Shrimp Egg Rolls at a local food festival. The combination of sweet, ripe mango and succulent shrimp wrapped in a crispy shell was a game-changer for my summer entertaining menu.

Ingredients

• 1 cup of ripe mango, diced into small, juicy cubes
• 1/2 pound of fresh shrimp, peeled, deveined, and chopped into bite-sized pieces
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of finely minced garlic
• 1 tsp of finely ground black pepper
• 8 egg roll wrappers, thin and pliable
• 1/2 cup of fresh cilantro leaves, roughly chopped for a burst of freshness
• 1/4 cup of water, for sealing the wrappers

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
3. Add the chopped shrimp to the skillet, cooking for 2-3 minutes until they turn pink and opaque.
4. Stir in the diced mango and black pepper, cooking for an additional minute to combine the flavors.
5. Remove the skillet from heat and fold in the fresh cilantro, letting the residual heat wilt the leaves slightly.
6. Lay an egg roll wrapper on a clean surface, placing 2 tbsp of the shrimp and mango mixture in the center.
7. Brush the edges of the wrapper with water, then fold the sides over the filling and roll tightly to seal.
8. Repeat with the remaining wrappers and filling.
9. Heat oil in a deep fryer to 375°F and fry the egg rolls in batches for 3-4 minutes, until golden brown and crispy.
10. Drain on paper towels to remove excess oil.

Fresh out of the fryer, these egg rolls are a delightful contrast of textures—crispy on the outside, with a tender, flavorful filling inside. Serve them with a side of sweet chili sauce for dipping, or slice them into bite-sized pieces for a party-friendly appetizer.

Thai Coconut Curry Vegetable Egg Rolls

Just last week, I found myself craving something that perfectly blends the creamy, spicy goodness of Thai coconut curry with the crispy, satisfying crunch of an egg roll. That’s when I decided to whip up these Thai Coconut Curry Vegetable Egg Rolls, and let me tell you, they did not disappoint.

Ingredients

• 1 cup finely shredded cabbage, crisp and fresh
• 1/2 cup julienned carrots, sweet and vibrant
• 1/4 cup thinly sliced bell peppers, colorful and crunchy
• 2 tbsp Thai red curry paste, aromatic and spicy
• 1 can (13.5 oz) coconut milk, rich and creamy
• 1 tbsp soy sauce, savory and umami-packed
• 1 tsp sugar, to balance the flavors
• 8 egg roll wrappers, thin and pliable
• 1 egg, beaten, for sealing the wrappers
• 2 cups vegetable oil, for frying to golden perfection

Instructions

1. In a large skillet over medium heat, sauté the cabbage, carrots, and bell peppers until just tender, about 5 minutes.
2. Add the Thai red curry paste, coconut milk, soy sauce, and sugar to the skillet. Stir well to combine and simmer for 10 minutes, or until the mixture thickens slightly. Tip: Keep stirring occasionally to prevent sticking.
3. Remove the skillet from heat and let the filling cool to room temperature. This prevents the egg roll wrappers from becoming soggy.
4. Lay out an egg roll wrapper on a clean surface. Spoon 2 tablespoons of the filling onto the center of the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of beaten egg. Tip: Ensure the egg roll is sealed well to avoid leaks during frying.
6. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to maintain the oil temperature.
7. Remove the egg rolls with a slotted spoon and drain on paper towels.

Serve these Thai Coconut Curry Vegetable Egg rolls with a side of sweet chili sauce for dipping. The contrast between the crispy exterior and the creamy, flavorful filling is absolutely irresistible. Perfect for sharing, but you might not want to!

Thai Sweet Chili Glazed Egg Rolls

Nothing beats the thrill of biting into a crispy egg roll, especially when it’s glazed with a sweet and spicy Thai chili sauce. I remember the first time I tried making these at home; the kitchen was a mess, but the flavors were absolutely worth it. Now, it’s a go-to recipe when I crave something crunchy with a kick.

Ingredients

• 1 package of egg roll wrappers (thin, delicate sheets)
• 2 cups shredded cabbage (fresh, crunchy)
• 1 cup shredded carrots (bright, sweet)
• 1/2 lb ground pork (juicy, well-seasoned)
• 2 cloves garlic (minced, aromatic)
• 1 tbsp soy sauce (rich, umami-packed)
• 1/2 cup Thai sweet chili sauce (glossy, tangy-sweet)
• 1 egg (farm-fresh, beaten for sealing)
• Oil for frying (high smoke point, like peanut oil)

Instructions

1. In a large skillet over medium heat, cook the ground pork until no longer pink, about 5 minutes. Drain excess fat.
2. Add minced garlic, shredded cabbage, and carrots to the skillet. Stir-fry for 3 minutes until vegetables are slightly softened.
3. Stir in soy sauce and 2 tbsp of Thai sweet chili sauce. Cook for another 2 minutes, then remove from heat to cool slightly.
4. Lay an egg roll wrapper on a clean surface. Place 2 tbsp of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg.
5. Heat oil in a deep fryer or large pot to 350°F. Fry egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
6. Brush the fried egg rolls with the remaining Thai sweet chili sauce while still warm for a sticky, glossy finish.

You’ll love the contrast between the crispy shell and the tender, flavorful filling inside. These egg rolls are perfect as a party appetizer or a fun twist on taco night—just add extra chili sauce for dipping!

Thai Five-Spice Duck Egg Rolls

Over the years, I’ve found that the secret to a memorable meal often lies in the fusion of flavors, and that’s exactly what these Thai Five-Spice Duck Egg Rolls bring to the table. Inspired by a street food vendor in Bangkok, I’ve tweaked the recipe to suit our kitchen comforts without losing its authentic punch.

Ingredients

• 1 lb ground duck meat, freshly ground for tenderness
• 2 cups shredded Napa cabbage, crisp and fresh
• 1/2 cup shredded carrots, sweet and vibrant
• 1/4 cup chopped green onions, for a sharp bite
• 2 tbsp Thai five-spice powder, aromatic and warm
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp sesame oil, toasted and nutty
• 12 egg roll wrappers, thin and pliable
• 1 egg, beaten, for sealing
• 2 cups vegetable oil, for frying to golden perfection

Instructions

1. In a large bowl, combine the ground duck, Napa cabbage, carrots, green onions, Thai five-spice powder, soy sauce, and sesame oil. Mix until all ingredients are evenly distributed.
2. Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the duck mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg. Repeat with remaining wrappers and filling.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. The oil should be hot enough to sizzle but not smoke.
4. Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes or until golden brown and crispy. Avoid overcrowding to ensure even cooking.
5. Remove with a slotted spoon and drain on paper towels. Let them rest for a minute; they’re piping hot inside!

Velvety duck meat paired with the crunch of fresh vegetables and the warmth of five-spice makes these egg rolls a textural dream. Serve them with a side of sweet chili sauce for dipping, or slice them diagonally for an elegant appetizer presentation.

Thai Glass Noodle and Chicken Egg Rolls

Every time I whip up these Thai Glass Noodle and Chicken Egg Rolls, I’m transported back to a bustling street market in Bangkok where I first fell in love with their crispy, savory goodness. It’s a recipe that’s become a staple in my kitchen, especially when I’m craving something that’s both comforting and exotic.

Ingredients

• 1 package of thin, translucent glass noodles
• 2 cups of shredded, juicy chicken breast
• 1/2 cup of finely chopped, vibrant carrots
• 1/4 cup of fresh, aromatic cilantro leaves
• 2 tbsp of smooth, golden soy sauce
• 1 tbsp of sharp, minced garlic
• 1 tsp of fiery red pepper flakes
• 12 crisp, pliable egg roll wrappers
• 1 egg, beaten to a glossy finish for sealing
• 2 cups of bubbling, neutral oil for frying

Instructions

1. Soak the glass noodles in warm water for 10 minutes until they’re soft and pliable, then drain thoroughly.
2. In a large bowl, combine the softened noodles, shredded chicken, carrots, cilantro, soy sauce, garlic, and red pepper flakes, mixing until everything is evenly distributed.
3. Lay an egg roll wrapper on a clean surface, place 2 tablespoons of the filling in the center, fold the sides over the filling, and roll tightly. Seal the edge with the beaten egg.
4. Heat the oil in a deep fryer or large pot to 350°F, ensuring it’s hot enough to sizzle a breadcrumb upon contact.
5. Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until they’re golden brown and crispy. Drain on paper towels to remove excess oil.
6. Let them cool for a minute before serving to avoid burning your mouth, a lesson I learned the hard way!

Out of the fryer, these egg rolls are a symphony of textures—crispy on the outside, with a tender, flavorful filling that’s perfectly balanced. Serve them with a side of sweet chili sauce for dipping, or slice them into bite-sized pieces for a party platter that’s sure to disappear fast.

Thai Carrot and Cabbage Egg Rolls with Fish Sauce Dip

Last weekend, I found myself craving something crispy, savory, and a tad adventurous, leading me to whip up these Thai-inspired carrot and cabbage egg rolls. They’re the perfect blend of crunchy and tender, with a dip that adds a punch of umami.

Ingredients

• 1 cup shredded carrots (bright orange, crisp)
• 2 cups shredded green cabbage (fresh, slightly peppery)
• 2 cloves garlic (minced, aromatic)
• 1 tbsp fresh ginger (grated, zesty)
• 1 tbsp fish sauce (rich, savory)
• 1 tsp sugar (fine, white)
• 1/2 tsp finely ground black pepper (earthy, warm)
• 8 egg roll wrappers (thin, pliable)
• 1 egg (farm-fresh, beaten)
• 1/4 cup vegetable oil (neutral, for frying)
• 1/4 cup water (cold)
• 2 tbsp fish sauce (for dip, bold)
• 1 tbsp lime juice (fresh, tangy)
• 1 tsp sugar (for dip, sweet)
• 1 small chili (minced, optional for heat)

Instructions

1. In a large bowl, combine shredded carrots, cabbage, garlic, ginger, 1 tbsp fish sauce, 1 tsp sugar, and black pepper. Mix until vegetables are evenly coated.
2. Lay an egg roll wrapper on a clean surface. Place 2 tbsp of the vegetable mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg.
3. Heat vegetable oil in a deep skillet over medium heat (350°F). Fry egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
4. For the dip, whisk together 2 tbsp fish sauce, lime juice, 1 tsp sugar, and minced chili in a small bowl until sugar dissolves.
5. Serve egg rolls hot with the fish sauce dip on the side. The contrast between the crispy exterior and the soft, flavorful filling is irresistible. For an extra touch, garnish with fresh cilantro leaves.

How these egg rolls turn the humble cabbage and carrot into something extraordinary is nothing short of magic. The dip, with its balance of sweet, salty, and tangy, elevates them to a whole new level. Try serving them as an appetizer at your next gathering, and watch them disappear before your eyes.

Thai Red Curry Tofu Egg Rolls

Yesterday, I found myself craving something that perfectly blends the bold flavors of Thai cuisine with the comforting crunch of an egg roll. That’s when I decided to whip up these Thai Red Curry Tofu Egg Rolls, a dish that’s as fun to make as it is to eat.

Ingredients

• 1 package (14 oz) firm tofu, pressed and crumbled into small pieces
• 2 tbsp rich, aromatic red curry paste
• 1 cup creamy coconut milk
• 1 tbsp fresh, zesty lime juice
• 1 tbsp granulated sugar
• 1 tbsp soy sauce
• 1 cup shredded, crisp carrots
• 1 cup thinly sliced, vibrant green cabbage
• 2 green onions, finely chopped
• 12 egg roll wrappers
• 1 egg, lightly beaten (for sealing)
• 2 cups vegetable oil, for frying

Instructions

1. In a large skillet over medium heat, combine the crumbled tofu, red curry paste, coconut milk, lime juice, sugar, and soy sauce. Cook for 5 minutes, stirring occasionally, until the mixture is fragrant and slightly thickened.
2. Add the shredded carrots, sliced cabbage, and chopped green onions to the skillet. Cook for another 3 minutes, until the vegetables are just tender. Remove from heat and let cool slightly.
3. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place 2 tbsp of the tofu mixture in the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the remaining corner, sealing the edge with a bit of beaten egg.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
6. Serve the egg rolls hot, with a side of sweet chili sauce for dipping. The contrast between the crispy exterior and the creamy, spicy filling is irresistible. For an extra kick, sprinkle with chopped cilantro or a squeeze of lime juice before serving.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Thai Cashew and Chicken Egg Rolls

Remember the first time I tried Thai cashew and chicken egg rolls at a bustling street market in Bangkok? The crunch of the wrapper, the savory filling, and that hint of sweetness had me hooked. Now, I make them at home, tweaking the recipe to perfection, and I’m excited to share it with you.

Ingredients

• 1 cup shredded cooked chicken (juicy and tender)
• 1/2 cup roasted cashews (crunchy and lightly salted)
• 1/4 cup finely chopped carrots (bright and crisp)
• 2 tbsp soy sauce (rich and umami-packed)
• 1 tbsp honey (golden and sweet)
• 1 tsp minced garlic (aromatic and pungent)
• 1/2 tsp grated ginger (spicy and fresh)
• 8 egg roll wrappers (thin and pliable)
• 1 egg, beaten (farm-fresh and golden)
• 2 cups vegetable oil (for frying, neutral and high-smoke point)

Instructions

1. In a large bowl, combine the shredded chicken, cashews, carrots, soy sauce, honey, garlic, and ginger. Mix until all ingredients are evenly coated.
2. Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy for the perfect crispness.
4. Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes or until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
5. Remove with a slotted spoon and drain on paper towels. Let them rest for a minute; they’re hotter than they look!

How these egg rolls turn out is nothing short of magical—crispy on the outside, with a filling that’s a delightful mix of savory, sweet, and nutty. Serve them with a side of sweet chili sauce for dipping, or slice them into bite-sized pieces for a party platter that’ll disappear in seconds.

Summary

Crispy, flavorful, and utterly irresistible, these 18 Thai egg roll recipes are a treasure trove for anyone looking to spice up their meal rotation. Whether you’re a seasoned chef or a curious newbie, there’s something here to delight your taste buds. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the love on Pinterest for others to discover!