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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 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 servingSize: - sodium: 479.7 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

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.

10 egg rolls

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