Chicken Egg Rolls with Sweet Chili Dipping Sauce
Golden fried egg rolls filled with seasoned ground chicken, cabbage, carrots, and glass noodles, served with a tangy sweet chili sauce. This Thai-inspired recipe, ready in about 40 minutes, turns ground chicken, cabbage, carrots into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 lb ground chicken
- 1 cup, finely shredded cabbage
- 1/2 cup, grated carrots
- 1 oz, soaked in warm water 10 minutes and drained glass noodles
- 2, minced garlic cloves
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1/4 tsp ground white pepper
- 8 sheets egg roll wrappers
- for frying, about 2 cups vegetable oil
- 1/2 cup, for serving sweet chili sauce
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet over medium-high heat, add 1/2 lb ground chicken and cook for 4-5 minutes, breaking it apart until no longer pink. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Stir in 1 cup finely shredded cabbage, 1/2 cup grated carrots, 1 oz soaked and drained glass noodles, 1 tbsp fish sauce, 1 tbsp soy sauce, and 1/4 tsp ground white pepper. Cook for another 3-4 minutes until vegetables soften and mixture is well combined. Remove from heat and let cool slightly.
- Step 3: Lay 1 egg roll wrapper on a flat surface with one corner pointing towards you. Place about 3 tbsp filling near the bottom corner. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water. Repeat with remaining wrappers and filling.
- Step 4: Heat 2 cups vegetable oil in a deep skillet over medium heat to 350°F. Fry egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
- Step 5: Serve hot with 1/2 cup sweet chili sauce for dipping.
Frequently asked questions
How long does Chicken Egg Rolls with Sweet Chili Dipping Sauce take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken Egg Rolls with Sweet Chili Dipping Sauce?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Chicken Egg Rolls with Sweet Chili Dipping Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken Egg Rolls with Sweet Chili Dipping Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken Egg Rolls with Sweet Chili Dipping Sauce?
Thai snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
