Baked Thai Chicken Egg Rolls

Blogging with a baby in the house has been interesting. Obviously, I don’t always get everything done that I want to, but as long as she is fed, she is usually pretty happy to watch Mommy cook away in the kitchen and take photos. I typically just slide her Rock and Play up to the table next to me while I shoot photos and she just sits there and watches me. Lately though, she seems pretty curious to see what is actually going on on the table. While I was shooting these egg rolls, she started getting fussy so I picked her up and she just stared at everything on the table with such interest and started babbling. Gah! She melts my heart!

After I posted my Baked Southwestern Egg Rolls last year, I have been thinking about more egg roll recipes to make and these Thai Egg Rolls were next.

Let’s talk about the filling for these puppies. Oh goodness, is it yummy! I almost can say that you don’t even need the egg roll wrappers because as I was making these, I just kept eating it with a fork. These taste nice and fresh with chopped red bell pepper, carrots, and basil. The mixture is then lightly tossed in a spicy peanut sauce. It goes perfectly with the crunchy egg rolls which are baked instead of fried. You could serve these as an appetizer or even lunch.

Baked Thai Chicken Egg Rolls

Baked Thai Chicken Egg Rolls
Yield: 8-10 egg rolls

Baked Thai Chicken Egg Rolls

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


For the peanut sauce:

  • 4 tablespoons peanut butter (smooth or crunchy)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons Sriracha (can add more if you want)
  • 1 tablespoon honey

For the egg rolls:

  • 2 cups cooked chicken, diced into small pieces
  • 1 small red bell pepper, seeded and diced
  • 3/4 cup shredded carrots
  • 2 tablespoons finely chopped fresh basil
  • peanut sauce
  • about 8-10 egg roll wrappers
  • cooking spray


  1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
  2. In a small bowl, whisk together all of the ingredients for the peanut sauce until well-combined. Set aside.
  3. In a larger bowl, mix together the chicken, red pepper, carrots, and the basil. Pour about 3 tablespoons of the sauce over the chicken mixture and mix. Set the remaining sauce aside.
  4. Spoon 2-3 tablespoons of the chicken filling into the center of each egg roll wrapper. Follow the directions on the package to seal the wrappers shut. Place seam-side down onto the cookie sheet. Spray each egg roll with cooking spray.
  5. Bake for about 10 minutes. Flip the egg rolls over and bake for another 5-7 minutes or until golden. Remove from the oven and serve with remaining peanut sauce for dipping.

Baked Thai Chicken Egg Rolls