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.

Print

Yield: 8-10 egg rolls

Baked Thai Chicken Egg Rolls

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

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

Instructions

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.

Related posts:

Baked Southwestern Egg Rolls Thai Peanut Chicken Lettuce Wraps Thai Curry Chicken Meatballs Chicken Florentine Lasagna Rolls