Pan-Fried Thai Chicken Egg Rolls with Sweet Dipping Sauce

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

Golden fried egg rolls filled with ground chicken, cabbage, and glass noodles, served with a tangy sweet dipping sauce. This Thai-inspired recipe, ready in about 40 minutes, turns ground chicken, shredded cabbage, shredded 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 280 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

• 8 oz ground chicken
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup glass noodles, soaked and chopped
• 2 cloves minced garlic
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 10 sheets egg roll wrappers
• 2 cups vegetable oil
• 1/4 cup rice vinegar
• 1/4 cup water
• 1/3 cup granulated sugar (for sauce)
• 1/2 tsp chili flakes

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Instructions

1. Step 1: In a large bowl, combine 8 oz ground chicken, 1 cup shredded cabbage, 1/2 cup shredded carrots, 1/2 cup soaked and chopped glass noodles, 2 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, and 1/4 tsp ground white pepper. Mix thoroughly until well combined.
2. Step 2: Lay out 10 egg roll wrappers on a clean surface. Place about 2 tablespoons of the filling mixture near one corner of each wrapper. Fold the corner over the filling, tuck in the sides, and roll tightly to seal. Use a little water on the edges to secure.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the egg rolls in batches for 3-4 minutes, turning occasionally until golden brown and crispy. Drain on paper towels.
4. Step 4: For the dipping sauce, combine 1/4 cup rice vinegar, 1/4 cup water, 1/3 cup granulated sugar, and 1/2 tsp chili flakes in a small saucepan. Heat over medium heat, stirring until sugar dissolves. Let cool before serving alongside the egg rolls.