Easy Chicken Curry Egg Rolls recipe
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Ingredients
- ¼ cup olive oil, divided 3 tablespoons soy sauce, divided 1 (5 ounce) skinless, boneless chicken breast, finely chopped ½ cup finely chopped red cabbage ¼ cup red onion, chopped ¼ cup finely chopped carrot ¼ cup light mayonnaise 3 tablespoons curry powder 1 tablespoon red curry paste (such as Thai Kitchen®) 1 teaspoon minced garlic 1 teaspoon red chile powder ½ (16 ounce) package egg roll wrappers (such as Nasoya®)
Nutrition Info
- 162.5 caloriescarbohydrate: 16.3 gcholesterol: 12.1 mgfat: 9.2 gfiber: 1.3 gprotein: 6.4 gsaturatedFat: 1.3 gservingSize: -sodium: 479.7 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Easy Chicken Curry Egg Rolls
Directions
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Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot, cook, stirring occasionally, until softened.
Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture, fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
Bake in the preheated oven until golden brown, 10 to 12 minutes.