Thai Egg Rolls


60 min

Thai Egg Rolls

Thai Egg Rolls Photo 1


60 min


10 persons




5.00 rating-star (1)

Author: Monica Feluchi

This appetizer will certainly become one of the favorite dishes of your loved ones. Thai egg rolls are traditionally served in Asian countries with a plum sauce, but you can use any other sauce you like. The recipe is quite simple, while the result is stunning! Try cooking them now and make sure yourself!


  • water chestnuts : 1 can (small)
  • shallot : 1 piece
  • cilantro : 1 Tbsp
  • frozen corn : 0.5 can (thawed)
  • hot pepper : 1 piece
  • egg white : 1 piece
  • yolk : 1 piece
  • corn starch : 1 Tbsp
  • water : 2 Tbsp
  • oil : 50 ml
  • plum sauce : 4 Tbsp (or any other sauce you like)
  • egg roll wrappers : 1 pack

Metric Conversion

Stages of cooking

  1. Take a food processor and add shallot, water chestnuts, cilantro, corn, one egg yolk and hot pepper.

    Thai Egg Rolls Photo 2
  2. Blend the ingredients, but make sure they do not turn into a paste. Then make slurry out of water and cornstarch. Add it to the food processor and blend once again.


    Thai Egg Rolls Photo 3
  3. Take the egg roll wrappers and cut them into quarters with a sharp knife. Put one teaspoon of the topping you have cooked in the middle of each wrapper.


    Thai Egg Rolls Photo 4
  4. Fold the lower part of a wrapper.


    Thai Egg Rolls Photo 5
  5. Fold other ends of a wrapper and seal them with an egg white. Repeat these actions with all the rolls you have.

    Thai Egg Rolls Photo 6
  6. Fry in oil for about 10-15 minutes until the rolls become golden.

    Thai Egg Rolls Photo 7
  7. Serve the readymade Thai egg rolls with your favorite sauce! Enjoy!


    Thai Egg Rolls Photo 8

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