Tung Tong - Thai Egg Rolls

Jan 26, 2007 by TheLizard | 0 Comments| Share it:   



3 ratings


Tung Tong are a tasty Thai appetizer that are usually served with a plum sauce. These are also called Money Bags due to their appearance, although the ones I made resemble an egg roll.


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 10

Filed Under


  • 1 small tin water chestnuts
  • 1 large shallot
  • 4 TB cilantro
  • 3/4 C frozen corn thawed
  • 1 hot pepper (serrano, jalapeno etc)
  • 1 egg yolk and white divided
  • egg roll wrappers
  • 1 TB cornstarch
  • 2 TB water
  • Oil for frying
  • Plum or Peanut sauce for dipping

Step 1

Add water chestnuts, shallot, cilantro, corn, pepper and egg yolk to a food processor.


Step 2

Pulse until well combined but not yet a paste. Make a slurry out of the cornstarch and water, add it to the filling and mix.


Step 3

Quarter the egg roll wrappers with a pizza cutter or knife. Add about a teaspoon to the middle of each wrapper.


Step 4

Fold up the bottom of the wrapper over the filling.


Step 5

Tuck both sides in and roll up. Use the egg white to seal the top of the egg roll.


Step 6

Fry until golden.


Step 7

Serve your Tung Tong Thai Egg Rolls with a sauce of some kind. Plum sauce is popular.

Now that you have learned how to make tung tong - thai egg rolls, please be sure to view these other vegetable recipes. Also, you will love these Thai recipes.


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