Chicken Coconut Curry Egg Rolls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are my attempt to replicate the eggrolls from Trader Joe's. I have to say, they are pretty darn close and very yummy! Yield will vary depending on how much filling you put in each eggroll. And frankly, I couldn't tell you exactly how many I ended up getting because we were eating them as fast I could make them! These have a little kick to them because of the curry paste but I definitely wouldn't exclude it - maybe just cut back to 1/2 or 3/4 tsp if you prefer and taste the filling as you go. The sweetness of the coconut balances it out nicely. Ingredients:
1 tablespoon olive oil |
1 lb ground chicken |
2 tablespoons finely minced lemongrass |
1 teaspoon red curry paste |
2 cups finely chopped napa cabbage |
1 teaspoon salt |
1/2 cup water |
1/2 cup sweetened flaked coconut |
2 tablespoons cornstarch |
egg roll wrap |
oil (for frying) |
Directions:
1. Heat skillet over medium high heat.
2. Saute chicken and lemongrass in olive oil until almost cooked. Remove from heat.
3. Stir in curry paste.
4. Add cabbage, salt, coconut, water and cornstarch and stir to combine. Let mixture cool slightly.
5. Place 3 heaping tablespoons of chicken filling in center of eggroll wrapper and roll up, moistening edges to seal.
6. Heat about 1/2 of oil in pan to 350 degrees.
7. Fry eggrolls until golden brown, turning as necessary.
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