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Curried Turkey and Potato Egg Rolls

Curried Turkey and Potato Egg Rolls Recipe
Egg rolls span the Asian culture. Our Thai version uses first press Fish Sauce and Curry Paste for a unique flavor.

20 egg rolls


40 minutes to assemble
Cooking times vary depending on method and skillets used

  • 2 tablespoons oil
  • 1 cup chopped shallots
  • 1 1/4 pounds ground turkey*
  • 1 1/4 cups small-diced potatoes
  • 1 tablespoon minced ginger
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Red or Yellow Curry Paste
  • 3/4 cup frozen peas, thawed
  • 2 tablespoons minced cilantro
  • 1 pound package egg roll wrappers
  • Optional: Sweet Red Chili Sauce
  • *Ground pork can be substituted for turkey.
1. Heat oil in a large skillet on medium high heat. Add shallots and stir-fry until slightly browned.
2. Add turkey, potatoes, ginger, Fish Sauce and Curry. Stirring, cook until curry is completely dissolved into mixture and meat is cooked.
3. Mix in peas and remove from heat. Add cilantro and combine. Adjust seasonings by adding more Fish Sauce or salt if desired.
4. Roll 1/4 cup filling in each egg roll wrapper according to package instructions. Deep-fry* or pan-fry until golden brown. Drain on paper towels. Serve with Sweet Red Chili Sauce for a dipping treat.
Kitchen tip:

For an alternative to frying, coat egg rolls with non-stick cooking spray and bake at 400°F until golden brown, turning frequently.


Curried Turkey and Potato Egg Rolls

Nutrition Facts:*



FAT: 8g 


SODIUM: 530mg 

CARBS: 34g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Curried Turkey and Potato Egg Rolls

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Gluten-free recipe
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