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Pad Thai Egg Rolls

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  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 20
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Chicken pad thai stuffed inside of egg roll wrappers and fried until golden and crunchy.
by: Macheesmo
Updated Mar 20, 2017
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  • 4 oz rice noodles
  • 1 lb 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)


  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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! 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. Once you have your sauce mixed, just set it aside for later.
  • 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. 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. Once you get them all fried, serve them up with the dipping sauce! 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!
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