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Pad Thai Egg Rolls

Macheesmo Recipe by
(4 reviews)
Pad Thai Egg Rolls
  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 20
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Pad Thai Egg Rolls

Simple chicken pad thai filled inside of egg roll wrappers and fried until they are nice and crunchy!

Ingredients

4
ounces rice noodles
1
pound boneless chicken breast
1/4
cup scallions, chopped
2
cloves garlic, minced
2
large eggs
4
cups Napa cabbage, shredded
1/4
cup peanut oil
2
tablespoons tamarind paste
1/4
cup fish sauce
1/3
cup honey
2
tablespoons rice vinegar
1
teaspoon red pepper flakes
20
egg roll wrappers (1 package)
1/2
cup soy sauce (dipping sauce)
2
tablespoons honey (dipping sauce)
1
tablespoon chili garlic sauce (dipping sauce)
2
quarts peanut or veggie oil for frying
1
egg 1 tbsp water (egg wash)

Directions

  • 1 Prep all ingredients to start: Slice chicken thinly, shred cabbage, and dice garlic and scallions.
  • 2 Combine tamarind paste, 1 tablespoon peanut oil, fish sauce, honey, rice vinegar, and red pepper flakes in a bowl. Whisk well to combine and set aside.
  • 3 To cook rice noodles, break noodles in half and add to a bowl, cover noodles with boiling water and let sit until noodles are soft, about 10 minutes. Drain and add 1 tablespoon peanut oil to noodles. Stir to coat and make sure noodles aren't sticking together.
  • 4 Add 2 tablespoons peanut oil to skillet over high heat. Once hot, add chicken and cook until chicken is cooked through.
  • 5 Add garlic and scallions to hot pan and cook for another 30 seconds. Then add drained noodles and stir to combine.
  • 6 Add two eggs to dish and stir well until eggs are combined.
  • 7 Pour sauce into pan and stir until everything is well coated in sauce. Cook until sauce reduces, maybe another minute.
  • 8 Add cabbage to pan and stir until everything is evenly combined. Turn off heat. You want cabbage to be warm, but still crunchy.
  • 9 In a bowl, combine an egg with a tablespoon of water to make an egg wash.
  • 10 To make egg rolls, take one wrapper (keep extras under a moist towel so they don't dry out), make the wrapper form a diamond with one point toward you.
  • 11 Add a few tablespoons of pad thai filling to end of the wrapper closest to you. It shouldn't be in the center. Leave a good 1/4-1/2 inch of wrapper around the filling.
  • 12 Fold the point closest to you over the filling, then tuck in the edges and continue to roll. Try to make sure no filling is poking out and egg roll is nice and tight.
  • 13 Dab some egg wash on the last corner of the wrapper and roll the egg roll up to finish it. It should stick together tightly.
  • 14 Finish rolling all the egg rolls. You might have some filling left over, but you'll probably go through 90% of it.
  • 15 Heat oil to 350°F in a large pot and fry egg rolls in batches until they are nice and brown and crispy, about 5 minutes.
  • 16 Remove egg rolls and let drain on a rack over some paper towels. Serve with dipping sauce.
See Step By Step

Step By Step  

Pad Thai Egg Rolls

As prepared by Macheesmo,

Many people think they can't make egg rolls at home. But trust me, they are 100% doable! And once you get the hang of making them, you can start coming up with your own fillings and really impress people with your egg roll skills.

When you order egg rolls from a restaurant you usually get two. When you make them at home, you can just as easily make TWENTY.

For this version, I mixed up a quick, basic Pad Thai that I used to fill my egg rolls. The sweet/sour Pad Thai filling paired wonderfully with the crispy egg rolls and lightly sweet and spicy dipping sauce.

These were really great and definitely worth the effort!

RECIPE: Pad Thai Egg Rolls

If you've never made a Pad Thai before, there are a number of different strategies and theories on what makes a good one. To me, a Pad Thai needs just a few things:

1) Eggs


2) A sour/sweet/salty sauce


3) Some sort of protein


4) Rice noodles


If you have all of those things, you can make Pad Thai.

The sauce is really important though, and while you can buy pre-mixed Pad Thai sauces, making it yourself isn't all that hard. The hardest thing to find is tamarind paste, but these days you can find it in most supermarkets with an Asian section.

Pad Thai Egg Rolls Recipe

Once you have your sauce mixed, just set it aside for later.

Before we actually make the Pad Thai, you'll need to cook the noodles also. This is as simple as adding the noodles to a bowl and pouring boiling water over them. After 10 minutes or so they'll be soft. Drain them and add a bit of peanut oil to the bowl to make sure they don't stick.

Pad Thai Egg Rolls Recipe

To make the Pad Thai, add sliced chicken (or protein of your choice) to a hot pan with a few tablespoons of oil. Once it's cooked through, add garlic and scallions and cook for another minute or two. Then add the cooked rice noodles and a few eggs. Stir eggs into mixture so they combine as they cook.

Then pour in the delicious sauce and stir to coat everything with it. Cook it for another minute to let the sauce reduce a bit. Then add in all your shredded cabbage and kill the heat. You want the cabbage to be slightly crunchy in the filling.

The filling should taste pretty darn good on its own!

Pad Thai Egg Rolls Recipe

Repeat after me: I CAN MAKE EGG ROLLS.

The wrappers are surprisingly easy to work with. Just remember to keep the extras under a damp cloth so they don't dry out while you're working.

Make a diamond with a wrapper so the point is facing you and add a few tablespoons of filling about 2/3 down the wrapper.

Pad Thai Egg Rolls Recipe

Fold the point up and over the filling and then tuck in the side corners. Ideally, no filling will be sticking out.

Pad Thai Egg Rolls Recipe

Then just continue to roll the egg roll up. As you roll, pull the filling toward you slightly so it stays nice and tight.

Add a dab of egg wash to the final corner so it sticks to the roll to seal everything up!

Make all the rolls before you start frying them.

Pad Thai Egg Rolls Recipe

Bust out your favorite frying pot and add a quart or two of oil to it. I highly recommend using a deep-fry thermometer so you can monitor the temperature of your oil. When it's 350 degrees, you're ready to fry!

Pad Thai Egg Rolls Recipe

Work in batches and fry the egg rolls for about 5 minutes until they are nice and crispy. The best way to handle them after they come out of the fryer is to let them drain on a rack over a few paper towels. This will make sure they stay nice and crispy while they cool.

Pad Thai Egg Rolls Recipe

I chopped into one just so you can see the filling. These had a perfectly crispy crust and tangy/sweet/salty filling.

Pad Thai Egg Rolls Recipe

Once you get them all fried, serve them up with the dipping sauce!

Pad Thai Egg Rolls Recipe

I made these as an appetizer, but one way to really maximize your meals is to make a double batch of Pad Thai on day one. Have it for dinner one night and then use the leftovers to make these guys later in the week!

If you happen to have leftover egg rolls, you can heat them up in a 350-degree oven for 10-15 minutes and they should still be pretty crispy and delicious. Don't microwave them though – they'll just get soggy.

Once you learn how to make egg rolls at home, you'll have a hard time paying for two measly rolls the next time you’re out to dinner!



Nick learned that approximately 6 egg rolls make for a pretty good dinner. Check out his cooking blog, Macheesmo and his Tablespoon profile.
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Nutrition Information 
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