Deep-Fried Thai Chicken Egg Rolls with Sweet Chili Dipping Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden fried egg rolls stuffed with ground chicken, cabbage, carrots, and glass noodles, served with a tangy sweet chili sauce. This Thai-inspired recipe, ready in about 45 minutes, turns ground chicken, cabbage, finely shredded, carrots, julienned 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 300 calories and feeds 5, 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.

Prep: 30 min Cook: 15 min Serves 5 Thai cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 8 oz ground chicken, 1 cup finely shredded cabbage, 1/2 cup julienned carrots, 1/2 cup soaked and chopped glass noodles, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp fish sauce, and 1/4 tsp white pepper. Mix until evenly incorporated.
  2. Step 2: Lay one egg roll wrapper on a clean surface with a corner facing you. Place about 2 tbsp of the filling near the corner closest to you.
  3. Step 3: Fold the corner over the filling, then fold in the two side corners, and roll tightly away from you. Brush the final edge with 1 beaten egg to seal. Repeat for the remaining wrappers and filling.
  4. Step 4: Heat vegetable oil in a deep pan or wok to 350°F (175°C), enough to fully submerge the egg rolls.
  5. Step 5: Fry egg rolls in batches, about 3-4 at a time, for 4-5 minutes or until golden brown and crispy, turning occasionally.
  6. Step 6: Remove with a slotted spoon and drain on paper towels.
  7. Step 7: Serve hot with 1/2 cup sweet chili sauce on the side for dipping.

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