Thai Chili Chicken Egg Rolls


Is anyone else excited about the Super Bowl? Even though my beloved Giants didn’t even make the playoffs, I’m looking forward to the big game. It’s so fun to get caught up in the hype, watch the commercials and spend the night eating finger foods in front of the TV!

Egg rolls are always one of my go-to dishes for football game watching. People are always impressed, but they’re actually really easy to make yourself. (And, who doesn’t love dipping things?!) These are also baked, not fried, so I feel better about indulging in them.

I’m not going lie – my first few rolls always come out a little lumpy or ripped. That’s part of the reason double-wrapping them is great – it also helps make them crunchy without the frying. They do get easier as you go, though, I promise!

These are also super freezer-friendly. After you have them assembled, put them on a baking sheet and pop them into the freezer for 2-3 hours, until firm, and then transfer them to a zipper-lock freezer bag. When you’re ready to cook them, use the same baking instructions and just add a few minutes to the cook time.

Thai Chili Chicken Egg Rolls
  • 1 T. olive oil
  • 4½ c. cole slaw mix (or, shredded cabbage and carrots)
  • 3 c. cooked, shredded chicken breast
  • 1½ c. bean sprouts
  • ⅔ c. Thai Sweet Chili Sauce, plus more for serving
  • 24 Egg roll wrappers
  • Cooking spray
  1. In a large skillet, heat 1 T. olive oil until shimmering. Add cabbage and cover. Cook until wilted, for about 5 minutes. Stir in the shredded chicken and cook until heated through, about two minutes. Stir in bean sprouts and sweet chili sauce and toss to coat. Set aside until cooled enough to handle.
  2. Preheat oven to 425F degrees.
  3. Add 2-3 T. of the mixture onto the center of an egg roll wrapper. Fold in two opposite corners, then a third corner over. Roll towards the fourth corner, sealing it off. Place the roll onto another wrapper and wrap again. Repeat with remaining mixture and wrappers.
  4. Spray a baking sheet with cooking spray. Place the egg rolls, seem-side down, on the baking sheet. Spray tops with cooking spray.
  5. Bake for 15 minutes, until golden brown, turning halfway through.

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.


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  1. How long do I bake them? They sound wonderful!

  2. I love to make homemade egg rolls. They are so easy, and taste better than take out in my opinion. (and healthier!) I freeze mine too.


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