18 Delicious Thai Egg Rolls Recipes for Every Occasion

Dive into the vibrant world of Thai cuisine with our roundup of 18 Delicious Thai Egg Rolls Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, planning a festive gathering, or simply in the mood for some comfort food with a twist, we’ve got you covered. These crispy, flavorful rolls are sure to transport your taste buds straight to the streets of Bangkok. Let’s get rolling!

Classic Thai Egg Rolls with Sweet Chili Sauce

Bring a taste of Thailand to your kitchen with these crispy Classic Thai Egg Rolls, served with a tangy Sweet Chili Sauce that’s irresistibly good.

Ingredients

• 1 package (12 count) egg roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1 egg, beaten
• Oil for frying
• 1/2 cup sweet chili sauce for serving

Instructions

1. In a large bowl, mix together cabbage, carrots, green onions, garlic, soy sauce, sugar, and black pepper until well combined.
2. Place an egg roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the filling onto the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with a bit of beaten egg.
4. Heat oil in a deep fryer or large skillet to 350°F. Fry egg rolls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. Serve hot with sweet chili sauce for dipping.

The magic of these egg rolls lies in their perfect crunch and the sweet-spicy kick of the dipping sauce, making them a hit at any gathering.

Tip: For an extra crispy texture, let the egg rolls sit for a few minutes after frying to cool slightly—this helps the exterior stay crunchier longer.

Spicy Thai Egg Rolls with Peanut Dipping Sauce

These Spicy Thai Egg Rolls pack a punch with their vibrant flavors and crispy texture, perfect for spicing up your appetizer game.

Ingredients

• 1 package (12 count) egg roll wrappers
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 1/2 cup chopped cilantro
• 1 lb ground chicken
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 cup peanut butter
• 1/4 cup honey
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp sriracha
• Oil for frying

Instructions

1. In a large bowl, mix shredded cabbage, carrots, green onions, cilantro, ground chicken, 2 tbsp soy sauce, 1 tbsp sriracha, 1 tsp garlic powder, and 1 tsp ginger powder until well combined.
2. Place about 2 tbsp of the mixture onto each egg roll wrapper. Fold the sides over the filling and roll tightly, sealing the edge with a bit of water.
3. Heat oil in a deep fryer or large pot to 375°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
4. For the peanut dipping sauce, whisk together peanut butter, honey, lime juice, 1 tbsp soy sauce, and 1 tsp sriracha in a small bowl until smooth.
5. Serve the crispy egg rolls hot with the peanut dipping sauce on the side.

The combination of spicy, savory filling with the sweet and tangy peanut sauce creates an irresistible flavor contrast that’s sure to impress.

Tip: For an extra crunch, add a handful of bean sprouts to the filling mixture.

Vegetarian Thai Egg Rolls with Tofu

These Vegetarian Thai Egg Rolls with Tofu are a crispy, flavorful twist on the classic, packed with vibrant veggies and a hint of spice. Perfect for dipping or as a standout appetizer!

Ingredients

• 1 package (14 oz) firm tofu, drained and crumbled
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sriracha
• 1 tsp sugar
• 1/2 tsp salt
• 12 egg roll wrappers
• 1 tbsp water
• Oil for frying

Instructions

1. In a large bowl, mix crumbled tofu, cabbage, carrots, green onions, and garlic.
2. Add soy sauce, hoisin sauce, sriracha, sugar, and salt to the bowl. Stir until well combined.
3. Place an egg roll wrapper on a clean surface. Spoon 2 tbsp of the filling onto the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides. Roll tightly to enclose the filling. Moisten the top corner with water to seal.
5. Heat oil in a deep skillet to 350°F. Fry egg rolls in batches for 3-4 minutes, turning once, until golden brown and crispy.
6. Drain on paper towels and serve warm.

The secret to these egg rolls is the crispy tofu and the sweet-spicy sauce mixture, creating a perfect balance in every bite.

Tip: For a lighter version, bake the egg rolls at 400°F for 20 minutes, turning halfway, until crispy.

Thai Egg Rolls with Shrimp and Glass Noodles

These Thai Egg Rolls with Shrimp and Glass Noodles are a crispy, flavorful twist on the classic appetizer, perfect for impressing guests or treating yourself to something special.

Ingredients

• 1/2 cup glass noodles, soaked in warm water for 10 minutes and drained
• 1/2 lb shrimp, peeled, deveined, and chopped
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1 package egg roll wrappers (about 12)
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the glass noodles, shrimp, cabbage, carrots, green onions, garlic, soy sauce, sugar, and black pepper. Mix well to ensure everything is evenly coated.
2. Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a bit of beaten egg. Repeat with remaining wrappers and filling.
3. Heat about 2 inches of vegetable oil in a deep pan to 350°F. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

The combination of crunchy exterior with the savory, slightly sweet filling and the unique texture of glass noodles makes these egg rolls a standout dish. Serve them with your favorite dipping sauce for an extra flavor boost.

Tip: For an extra crispy texture, let the egg rolls sit for a few minutes after rolling before frying. This helps the wrappers seal better.

Crispy Thai Egg Rolls with Pork and Cabbage

These Crispy Thai Egg Rolls with Pork and Cabbage are a perfect blend of crunch and flavor, making them an irresistible appetizer or snack.

Ingredients

• 1/2 pound ground pork
• 2 cups shredded cabbage
• 1/4 cup shredded carrots
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1 package egg roll wrappers (about 12)
• 1 egg, beaten
• Oil for frying

Instructions

1. In a large bowl, combine ground pork, shredded cabbage, carrots, green onions, garlic, soy sauce, sugar, and black pepper. Mix well.
2. Place an egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the filling near the bottom corner.
3. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, sealing the top corner with a bit of beaten egg.
4. Heat oil in a deep fryer or large skillet to 350°F. Fry egg rolls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

The secret to these egg rolls is the crispy wrapper that gives way to a savory, slightly sweet filling—a texture and flavor contrast that’s hard to beat.

Tip: For an extra crispy finish, let the egg rolls sit for a minute after frying to allow the excess oil to drain properly.

Thai Egg Rolls with Chicken and Mushrooms

These Thai Egg Rolls with Chicken and Mushrooms are a crispy, flavorful twist on the classic, packed with savory fillings and a hint of sweetness for that authentic Thai taste.

Ingredients

• 1 cup shredded cooked chicken
• 1 cup finely chopped mushrooms
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 12 egg roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the shredded chicken, mushrooms, garlic, soy sauce, fish sauce, sugar, and black pepper. Mix well.
2. Add the shredded carrots and green onions to the bowl, stirring until everything is evenly distributed.
3. Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edge with a bit of the beaten egg.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

The secret to these egg rolls is the balance of savory and sweet, with the crunch of fresh vegetables and the tenderness of chicken, all wrapped in a crispy shell.

Tip: Serve with sweet chili sauce for an extra burst of flavor that complements the filling perfectly.

Sweet and Sour Thai Egg Rolls

These Sweet and Sour Thai Egg Rolls are a crispy, flavorful twist on the classic, packed with a tangy filling that’s sure to impress.

Ingredients

• 1 package (12 count) egg roll wrappers
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/2 cup diced pineapple
• 1/4 cup sweet and sour sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1 cup vegetable oil for frying

Instructions

1. In a large bowl, mix together cabbage, carrots, green onions, pineapple, sweet and sour sauce, soy sauce, garlic powder, and ginger powder until well combined.
2. Place an egg roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the filling onto the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a bit of water.
4. Heat vegetable oil in a deep skillet over medium-high heat to 350°F. Fry egg rolls in batches for 2-3 minutes per side until golden brown and crispy.
5. Remove with a slotted spoon and drain on paper towels.

The combination of crispy wrapper with the sweet and tangy pineapple filling makes these egg rolls irresistibly good. Perfect for dipping in extra sweet and sour sauce!

Tip: For an extra crispy texture, let the egg rolls sit for a minute after frying to allow the exterior to crisp up even more.

Thai Egg Rolls with Beef and Bean Thread Noodles

These Thai Egg Rolls with Beef and Bean Thread Noodles are a crispy, flavorful twist on the classic, packed with savory beef and delicate noodles for a satisfying crunch in every bite.

Ingredients

• 1/2 pound ground beef
• 2 ounces bean thread noodles, soaked in warm water for 15 minutes and drained
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1 package egg roll wrappers (about 12)
• 1 egg, beaten
• Vegetable oil, for frying

Instructions

1. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5 minutes. Drain excess fat.
2. Add the soaked bean thread noodles, shredded carrots, chopped green onions, minced garlic, soy sauce, sugar, and black pepper to the skillet. Cook for another 3 minutes, stirring constantly, until everything is well combined. Remove from heat and let cool slightly.
3. Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edge with a bit of beaten egg.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

The combination of savory beef with the slight sweetness from the carrots and the crunch of the bean thread noodles makes these egg rolls irresistibly delicious. Perfect for dipping in your favorite sauce!

Tip: For a lighter version, these egg rolls can also be baked at 400°F for 20 minutes, turning once, until golden and crispy.

Gluten-Free Thai Egg Rolls

These Gluten-Free Thai Egg Rolls are a crispy, flavorful twist on the classic, packed with fresh veggies and a hint of spice, perfect for your next appetizer or snack.

Ingredients

• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp gluten-free soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 12 gluten-free spring roll wrappers
• 1 cup vegetable oil for frying

Instructions

1. In a large bowl, mix together cabbage, carrots, green onions, cilantro, garlic, ginger, gluten-free soy sauce, sugar, salt, and black pepper.
2. Heat olive oil in a pan over medium heat. Add the vegetable mixture and sauté for 5 minutes until slightly softened. Remove from heat and let cool.
3. Place a spring roll wrapper on a clean surface. Spoon 2 tablespoons of the filling onto the wrapper. Fold the sides over the filling, then roll tightly from the bottom up. Seal the edge with a bit of water.
4. Heat vegetable oil in a deep pan to 350°F. Fry the egg rolls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.

The secret to these egg rolls is the fresh cilantro and ginger, which add a bright, aromatic flavor that’s irresistible. Serve them hot with your favorite dipping sauce for an extra kick.

Tip: For an extra crispy texture, let the assembled egg rolls sit in the fridge for 30 minutes before frying.

Thai Egg Rolls with Crab Meat and Cream Cheese

These Thai Egg Rolls with Crab Meat and Cream Cheese are a delightful twist on the classic, blending creamy, savory, and crispy textures in every bite.

Ingredients

• 8 egg roll wrappers
• 1 cup crab meat, drained and flaked
• 4 oz cream cheese, softened
• 1/4 cup green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp sugar
• 1 egg, beaten
• Oil for frying

Instructions

1. In a bowl, mix together the crab meat, cream cheese, green onions, soy sauce, garlic powder, and sugar until well combined.
2. Place about 2 tablespoons of the filling onto each egg roll wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with the beaten egg.
3. Heat oil in a deep fryer or large skillet to 375°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

The combination of creamy crab filling wrapped in a crispy shell makes these egg rolls irresistibly good, perfect for impressing guests or treating yourself.

Tip: Serve with sweet chili sauce for an extra kick of flavor.

Thai Egg Rolls with Duck and Hoisin Sauce

These Thai Egg Rolls with Duck and Hoisin Sauce are a crispy, flavorful twist on the classic, packed with succulent duck and a sweet-savory hoisin glaze that’ll have everyone reaching for seconds.

Ingredients

• 1 cup shredded cooked duck
• 1/2 cup shredded carrots
• 1/2 cup shredded cabbage
• 2 green onions, thinly sliced
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 8 egg roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying

Instructions

1. In a bowl, mix the shredded duck, carrots, cabbage, green onions, hoisin sauce, soy sauce, sesame oil, and garlic powder until well combined.
2. Place an egg roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the duck mixture onto the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with a bit of beaten egg.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the egg rolls in batches for 3-4 minutes, turning once, until golden brown and crispy.
5. Drain on paper towels and serve warm with extra hoisin sauce for dipping.

The combination of crispy wrapper and tender duck with the rich hoisin sauce creates a bite that’s irresistibly crunchy and packed with flavor.

Tip: For an extra crispy texture, let the egg rolls sit for a few minutes after rolling before frying to allow the wrappers to seal properly.

Vegan Thai Egg Rolls with Jackfruit

These Vegan Thai Egg Rolls with Jackfruit are a crispy, flavorful twist on the classic, packed with a savory-sweet filling that’s surprisingly meaty thanks to jackfruit.

Ingredients

• 1 can (20 oz) young green jackfruit in brine, drained and shredded
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 2 green onions, thinly sliced
• 1 tbsp vegetable oil, plus more for frying
• 12 egg roll wrappers
• Water, for sealing wrappers

Instructions

1. In a large bowl, mix the shredded jackfruit with soy sauce, maple syrup, lime juice, garlic, and ginger. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the jackfruit mixture and cook for 5 minutes, stirring occasionally.
3. Add the carrots, cabbage, and green onions to the skillet. Cook for another 3 minutes until vegetables are slightly softened. Remove from heat.
4. Lay an egg roll wrapper on a clean surface. Place 2 tbsp of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water. Repeat with remaining wrappers and filling.
5. Heat oil in a deep skillet to 350°F. Fry the egg rolls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.

The jackfruit’s texture mimics pulled pork perfectly, making these egg rolls a hit even with meat-lovers. Serve with sweet chili sauce for an extra kick.

Tip: For a lighter version, bake the egg rolls at 400°F for 20 minutes, flipping halfway, until crispy.

Thai Egg Rolls with Pineapple and Ham

These Thai Egg Rolls with Pineapple and Ham are a delightful twist on the classic, offering a sweet and savory crunch that’s perfect for your next appetizer spread.

Ingredients

• 1 cup shredded cabbage
• 1/2 cup diced pineapple
• 1/2 cup diced ham
• 1/4 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp garlic powder
• 12 egg roll wrappers
• 1 egg, beaten
• Oil for frying

Instructions

1. In a large bowl, combine cabbage, pineapple, ham, carrots, and green onions.
2. Stir in soy sauce, sugar, and garlic powder until well mixed.
3. Place an egg roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the filling onto the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the remaining corner, sealing the tip with a bit of beaten egg.
5. Heat oil in a deep fryer or large pot to 375°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy.
6. Drain on paper towels and serve warm.

The combination of juicy pineapple and savory ham wrapped in a crispy shell creates a flavor explosion that’s irresistibly good.

Tip: For an extra crispy texture, let the egg rolls sit for a minute after frying to allow the steam to escape.

Thai Egg Rolls with Cashew Nuts and Vegetables

These Thai Egg Rolls with Cashew Nuts and Vegetables are a crispy, flavorful twist on the classic, packed with crunch and a hint of sweetness.

Ingredients

• 1 package (12 count) egg roll wrappers
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cashew nuts
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1 egg, beaten
• Oil for frying

Instructions

1. In a large bowl, combine cabbage, carrots, cashew nuts, green onions, garlic, soy sauce, oyster sauce, sugar, and black pepper. Mix well.
2. Place an egg roll wrapper on a clean surface with a corner pointing towards you. Spoon 2 tablespoons of the filling onto the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the remaining corner, sealing the tip with a bit of beaten egg.
4. Heat oil in a deep fryer or large skillet to 350°F. Fry egg rolls in batches for 3-4 minutes, until golden brown and crispy. Drain on paper towels.

The cashew nuts add a delightful crunch and richness that sets these egg rolls apart from the usual fare.

Tip: For an extra crispy texture, let the egg rolls sit for a few minutes after rolling before frying.

Thai Egg Rolls with Lemongrass and Ginger

These Thai Egg Rolls with Lemongrass and Ginger bring a burst of Southeast Asian flavors right to your kitchen, perfect for spicing up your appetizer game.

Ingredients

• 1 package (12 count) egg roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 2 tbsp minced lemongrass
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine cabbage, carrots, green onions, lemongrass, ginger, garlic, soy sauce, sugar, salt, and black pepper.
2. Place an egg roll wrapper on a clean surface with a corner facing you. Spoon 2 tablespoons of the filling onto the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with beaten egg.
4. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy, turning occasionally.
5. Drain on paper towels and serve warm.

The lemongrass and ginger not only infuse the filling with vibrant flavors but also make these egg rolls irresistibly aromatic. Tip: For an extra crunch, serve with a side of sweet chili sauce.

Thai Egg Rolls with Curry Powder and Coconut Milk

These Thai Egg Rolls with Curry Powder and Coconut Milk bring a delightful twist to your appetizer game, blending aromatic spices with creamy coconut for a truly unforgettable bite.

Ingredients

• 1 package (12 oz) egg roll wrappers
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/2 lb ground pork
• 2 tbsp curry powder
• 1/4 cup coconut milk
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• Oil for frying

Instructions

1. In a large bowl, mix together cabbage, carrots, green onions, and ground pork.
2. Stir in curry powder, coconut milk, soy sauce, sugar, and salt until well combined.
3. Place an egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the filling near the bottom corner.
4. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, sealing the top corner with a dab of water.
5. Heat oil in a deep fryer or large skillet to 350°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy.
6. Drain on paper towels and serve warm.

The magic of these egg rolls lies in the creamy coconut milk and bold curry powder, creating a rich, flavorful filling that’s perfectly encased in a crispy shell.

Tip: For an extra crispy texture, let the egg rolls sit for a few minutes after rolling before frying to help seal the edges.

Thai Egg Rolls with Mango and Avocado

These Thai Egg Rolls with Mango and Avocado are a delightful twist on the classic, offering a sweet and creamy contrast to the crispy wrapper.

Ingredients

• 8 egg roll wrappers
• 1 ripe mango, thinly sliced
• 1 ripe avocado, thinly sliced
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 tbsp chopped fresh cilantro
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• Oil for frying

Instructions

1. In a large bowl, combine shredded cabbage, shredded carrots, chopped fresh cilantro, soy sauce, sesame oil, and garlic powder. Mix well.
2. Lay an egg roll wrapper on a clean surface. Place a few slices of mango and avocado in the center, then top with 2 tbsp of the cabbage mixture.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly to enclose the filling, sealing the edge with a bit of water.
4. Heat oil in a deep fryer or large skillet to 350°F. Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.

The combination of crispy wrapper with the creamy avocado and sweet mango creates a texture and flavor explosion that’s hard to resist.

Tip: Serve with a sweet chili sauce for an extra kick of flavor.

Thai Egg Rolls with Squash and Carrots

These Thai Egg Rolls with Squash and Carrots are a crispy, flavorful twist on the classic, packed with vibrant veggies and a hint of spice.

Ingredients

• 1 cup shredded butternut squash
• 1 cup shredded carrots
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 12 egg roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the shredded butternut squash, shredded carrots, minced garlic, soy sauce, sugar, ground ginger, and red pepper flakes. Mix well to ensure the vegetables are evenly coated.
2. Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the vegetable mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of the beaten egg. Repeat with the remaining wrappers and filling.
3. Heat vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

The combination of sweet squash and spicy pepper flakes creates a delightful contrast, while the crispy wrapper adds the perfect crunch.

Tip: For a lighter version, these egg rolls can also be baked at 400°F for 20 minutes, flipping halfway through, until crispy.

Conclusion

We hope this roundup of 18 delicious Thai egg roll recipes inspires your next kitchen adventure! Whether you’re hosting a party or craving a cozy night in, there’s a recipe here for every occasion. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy cooking!