Ingredients
-
1
-
1
-
2
-
1
-
2
-
1
-
1/2
-
1/2
-
2
-
-
-
-
-
-
Directions
Chicken Coconut Curry Egg Rolls, 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 , I made these last night and was very pleased! I followed the recipe to spec However, next time I will add more curry paste because it was very mild Also, a little sriracha or sambal sauce would kick things up a notch What good is a curry dish without that extra spice?? My egg roll rolling skills definitely need some work!, I made these using ground turkey in place of chicken and omitted the lemongrass as I did not have any to use, added in salt and lots black pepper and increased the curry paste, thanks for sharing hon this recipe Kater! Kitten:)
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Steps
|
1
Done
|
Heat Skillet Over Medium High Heat. |
|
2
Done
|
Saute Chicken and Lemongrass in Olive Oil Until Almost Cooked. Remove from Heat. |
|
3
Done
|
Stir in Curry Paste. |
|
4
Done
|
Add Cabbage, Salt, Coconut, Water and Cornstarch and Stir to Combine. Let Mixture Cool Slightly. |
|
5
Done
|
Place 3 Heaping Tablespoons of Chicken Filling in Center of Eggroll Wrapper and Roll Up, Moistening Edges to Seal. |
|
6
Done
|
Heat About 1/2" of Oil in Pan to 350 Degrees. |
|
7
Done
|
Fry Eggrolls Until Golden Brown, Turning as Necessary. |
