Chicken Pad Thai Egg Rolls
If you like pad Thai, you're going to love these Pad Thai Egg Rolls - stuffed with homemade chicken pad Thai and fried (or baked) until browned and crispy, these egg rolls are amazingly delicious!
Servings 6 people
- 18 Egg roll wrappers
- ½ pound Chicken thighs (boneless, skinless)
- 1 tablespoon Coconut Oil
- 8 ounces dried rice noodles
- 1 cup bean sprouts
- 1 tablespoon chopped cilantro
- ¼ cup peanuts chopped
Heat the coconut oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, until browned and cooked through.
Remove from heat, cool, and chop into pieces.
While the chicken is cooling, mix all the pad Thai sauce ingredients in a bowl and set aside.
Cook the rice noodles according to the instructions on the package. I find different types have different instructions.
Heat the skillet to medium heat and add chicken, noodles and bean sprouts and stir, cooking for 1 minute.
Add the cilantro and peanuts and cook another 1-2 minutes.
Add the sauce and stir until combined. Cook for 1 minute and remove from heat.
See the photos ABOVE IN THE POST for a step by step tutorial to rolling egg rolls.
On the last step, wet the top corner with water before rolling the egg roll all the way up. The water will help the end stick together.
Heat the peanut oil in a dutch oven or other heavy bottomed pot to 350F degrees.
Add 4-5 egg rolls to the pot and fry, turning occasionally, until all sides are golden brown (about 3-5 minutes).
Drain them on a wire rack over a baking sheet lined with paper towels. Keep them warm in a 200 degree oven while cooking the remaining egg rolls.
Serve sprinkled with crushed peanuts, cilantro and Thai Peanut Dipping Sauce.
Preheat the oven to 400F degrees.
Brush each of the egg rolls with coconut oil and bake for 20 minutes, flipping halfway through. They should be browned and crispy when done.
- When frying the egg rolls, don't crowd the pan or the temperature of the oil will get too low and the egg rolls will be soggy. I recommend no more than 4-5 egg at a time.
- Use a thermometer like this Thermapen to make sure the oil stays at 350F degrees (affiliate link).
- Drain the egg rolls on a wire rack over paper towels to allow them to drain properly and keep the mess to a minimum.
- Add 1-2 chopped Thai chilies if you want to add some heat to the dish.
- You can make this dish meatless by omitting the chicken.
Calories: 471kcal | Carbohydrates: 63g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 663mg | Potassium: 243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 3.7mg | Calcium: 41mg | Iron: 2.6mg