Thai Chicken Egg Rolls

Thai Chicken Egg Rolls Recipe

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Kathleen Howard


This recipe can take a while but it is well worth it.


★★★★★ 2 votes

dozen or so egg rolls
30 Min
1 Hr 30 Min


  • 6 large
    chicken thighs w/skin on
  • 1/2 c
    thai seasoning
  • 4 Tbsp
    fennel seed
  • 2 Tbsp
    sea or kosher salt
  • 2 c
    sweet chili sauce
  • 1/2 large
    red cabbage, shredded
  • 1/2 large
    green cabbage, shredded
  • 2 c
    shredded carrots
  • 1 large
    chunk of fresh ginger, grated
  • 3 Tbsp
    peanut oil

How to Make Thai Chicken Egg Rolls


  1. put thighs in a bowl and coat w/ thai seasoning, fennel seed and salt. Put on grill w/ medium heat and cook 1/2 way done. Keep turning so they dont burn. take off grill and put in a preheated 325 degree oven for 25 minutes.take out and brush w/ sweet chili sauce and put back in oven for 10 more minutes. take out of oven and let rest. 5 min. Take skin off and take meat off bone and shred.add couple table spoons of sweet chili sauce set aside
  2. Take a large skillet,add peanut oil.want med high heat in heated pan add cabbage and toss with tongs. keep tossing till cabbage is slightly softened then add the carrots and ginger and keep tossing till Braised, but not completely soft.take out of pan
  3. heat up that deep fryer 375 degrees. Assemble egg rolls.A Tablespoon of each the meat and cabbage. do not over fill.with wet finger. put water around edges and roll up tight!! HAVE TO BE SEALED TIGHT OR OIL WILL GET INSIDE. only fry 1-2 depending on the size of your deep fryer.Use tongs to roll the egg rolls so they brown evenly. I use a fry daddy so I do 2. Drain on a rack and serve w/ sweet chili sauce. Absolutely fantastic and worth the work.

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About Thai Chicken Egg Rolls

Course/Dish: Poultry Appetizers
Hashtag: #YUMMO

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