Chicken Egg Rolls with Sweet Chili Dipping Sauce

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve hot with 1/2 cup sweet chili sauce for dipping.