Last night, I made Chicken Pad Thai. I was craving it for the longest time. I didn’t want to post a plain old chicken pad thai recipe because there’s tons of recipes for pad thai on the interwebs. I had some leftover egg rolls wrappers and used an idea from this website to make my own Chicken Pad Thai egg rolls. You just pulse the leftover chicken pad thai mixture in a food processor, and then wrap them up in egg roll wrappers. Choose to bake them or fry them. That is the most genious idea, and I want to make more stir frys now just to make different egg rolls.
In the Winter time it kind of sucks to fry food because of the smell that lingers. My fan that lets out all of the fryer smell isn’t working right now for some reason. When I tried to open up the Window just a smidgen, it wouldn’t open. Everything seems to be falling apart in my kitchen when you really want it. Isn’t that the norm? The door was the best thing I could do to get out that fryer smell, so I just opened that. The egg rolls take no time to fry. Just make sure to have the oven heated so you can keep the chicken pad thai egg rolls warm in there while you’re waiting for the sweet and sour sauce.
- Leftover Chicken Pad Thai
- 1 egg
- 4 Egg Roll Wrappers
- Oil for frying
- Sweet and Sour Sauce - Can be store bought or homemade
- In a food processor pulse the chicken pad thai until it recipes smaller chunks.
- Place the pad thai mixture into the center of an egg roll wrapper. I used about 2 tablespoon fulls.
- Beat an egg inside a small bowl.
- Brush the egg wash mixture onto the sides of the egg roll wrapper so that it closes the wrappers better.
- Roll the egg roll wrapper into the shape of egg rolls. I fold the sides over first and then roll the egg rolls up. Almost like wrapping a burrito.
- Fry the egg rolls until the sides are brown. Keep warm in an oven until ready to serve.