Thai Egg Rolls
Thai egg rolls feature a savory filling of meat, vegetables, and bean threads, wrapped in crispy shells—perfect for appetizer or party snacks with bold flavors.
Ingredients
- 1 pkg. egg roll shells
- 1/2 pkg. bean threads (1 oz.) ⓘ
- 1 1/2 cups chopped meat (hamburger, chicken, or shrimp) ⓘ
- 1 medium onion ⓘ
- 1/2 cup shredded cabbage ⓘ
- 1/2 cup shredded carrots
- 1/2 cup chopped celery ⓘ
- 1 cup bean sprouts ⓘ
- 1/2 cup mushrooms (optional) ⓘ
- 1 teaspoon salt ⓘ
- dash of pepper
- dash of garlic powder ⓘ
- 2 teaspoons Accent
- 3 tablespoons oil ⓘ
- 2 eggs ⓘ
Instructions
- Cook the meat in 3 tablespoons of oil until about half done; add salt, pepper, Accent, and garlic powder.
- Add the chopped onion, shredded cabbage, shredded carrots, chopped celery, bean sprouts, and mushrooms (if using); partially cook while constantly stirring.
- Remove from heat and allow the mixture to cool.
- Stir in the eggs and cut-up bean threads.
- Drain most of the liquid off the mixture.
- Place a spoonful of the mixture in an egg roll shell and roll up, sealing the edges.
- Fry the egg rolls in hot oil until golden brown and crispy.
- Optional: Freeze the cooked rolls and fry later as desired.
Tips & Substitutions
For a different flavor, consider adding fresh herbs like cilantro or basil to the filling. If you're avoiding meat, substitute with additional vegetables or tofu for a vegetarian option. Make sure to squeeze out excess moisture from ingredients like cabbage and bean sprouts to prevent soggy egg rolls. Adjust the seasoning to your taste, and feel free to experiment with spices!
Serving Suggestions
Serve these egg rolls with a sweet chili dipping sauce or soy sauce for an extra layer of flavor. They pair beautifully with Onion-Mushroom Sauce for a savory twist. Consider complementing the meal with a side of jasmine rice or a light salad for a balanced spread. Perfect for gatherings or as a snack!
Storage & Reheating
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy. You can also use an air fryer for a quick reheating option with great results.
Nutrition & Diet Analysis (per serving)
Each serving of Thai Egg Rolls contains roughly 426 calories, with 22g protein, 43g carbohydrates, and 20g fat. It is an excellent source of protein (45% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1101mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these egg rolls ahead of time?
Yes, you can prepare the filling and fill the egg roll shells ahead of time. Store them in the refrigerator for up to 24 hours before frying. Alternatively, you can freeze the un-fried egg rolls for up to a month. Just fry them directly from the freezer, adding a few extra minutes to the cooking time.
What can I use instead of bean threads?
If you don't have bean threads, you can substitute with thin rice noodles or even shredded cabbage for a gluten-free option. Just be sure to adjust the cooking time as needed, ensuring the noodles are fully cooked before mixing them with the filling.
How can I make these egg rolls spicier?
To add more heat to your egg rolls, incorporate finely chopped jalapeños or a dash of sriracha into the filling. You can also serve them with a spicy dipping sauce to kick up the flavor. Adjust the amount to your personal heat preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).