EASY CHICKEN CURRY EGG ROLLS

Easy Chicken Curry Egg Rolls image

These chicken curry egg rolls are delicious and really easy! My husband and I spent a while experimenting until we found the right combination.

Provided by AliciaMac

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Time 50m

Yield 10

Number Of Ingredients 12

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®)

Steps:

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.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 16.3 g, Cholesterol 12.1 mg, Fat 9.2 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 479.7 mg, Sugar 0.9 g