Chicken Coconut Curry Egg Rolls
Dive into the irresistible fusion of bold flavors and satisfying crunch with these Chicken Coconut Curry Egg Rolls. This recipe takes the creamy richness of coconut milk and the aromatic kick of yellow curry powder to create a savory filling that's enhanced with shredded chicken, fresh vegetables like carrots and cabbage, and a touch of cilantro for freshness. Wrapped in crispy, golden-brown egg roll wrappers, each bite delivers a perfect balance of textures and vibrant flavors. These homemade egg rolls are easy to assemble, thanks to step-by-step instructions, and they fry up beautifully in just minutes. Serve them warm with a side of sweet chili or peanut dipping sauce for an appetizer or snack that’s sure to impress. A perfect combination of Asian-inspired spices and Indian-inspired curry, these unique egg rolls are a guaranteed crowd-pleaser!
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Ingredients
- 2 pieces Chicken breast
- 1 cup Coconut milk
- 2 teaspoons Yellow curry powder
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 medium Carrot, shredded
- 2 cups Cabbage, finely shredded
- 2 stalks Green onion, chopped
- 0.25 cup Cilantro, chopped
- 12 pieces Egg roll wrappers
- 4 cups Vegetable oil
- 2 teaspoons Cornstarch
- 2 teaspoons Water
Directions
Step 1
Season chicken breasts with a pinch of salt and pepper and cook them in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Remove from skillet, let rest for a few minutes, then shred using two forks.
Step 2
In the same skillet, add coconut milk, yellow curry powder, minced garlic, grated ginger, and soy sauce. Stir and simmer on low heat for 3-5 minutes until fragrant.
Step 3
Add shredded chicken to the coconut curry mixture and stir until well coated. Cook for another 2 minutes, then remove from heat and let cool slightly.
Step 4
In a large mixing bowl, combine shredded carrots, shredded cabbage, chopped green onions, and chopped cilantro. Add the chicken coconut curry mixture to the vegetables and mix until evenly combined.
Step 5
In a small bowl, make a slurry by mixing cornstarch and water. This will be used to seal the egg rolls.
Step 6
To assemble the egg rolls, place an egg roll wrapper on a clean surface with one corner facing you (diamond orientation). Add 2-3 tablespoons of the filling near the center of the wrapper.
Step 7
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush a small amount of the cornstarch-water slurry onto the top corner of the wrapper to seal. Repeat with the remaining wrappers and filling.
Step 8
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add a few egg rolls at a time, ensuring not to crowd the pot, and fry for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 9
Serve the egg rolls warm with your favorite dipping sauce, such as sweet chili sauce or peanut sauce.
Nutrition Facts
| Serving size | (2245.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8522.3 |
| Total Fat 853.1g | 0% |
| Saturated Fat 121.9g | 0% |
| Polyunsaturated Fat 538.8g | |
| Cholesterol 206.4mg | 0% |
| Sodium 3552.0mg | 0% |
| Total Carbohydrate 209.1g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 32.4g | |
| Protein 102.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.1mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2166.6mg | 0% |
Source of Calories