These chicken curry egg rolls are delicious and really easy! My husband and I spent a while experimenting until we found the right combination.
Ingredients
- olive oil: 0.25 cup (divided)
- soy sauce: 3 Tbsp (divided)
- skinless, boneless chicken breast: 1 piece (5 ounce, chopped)
- red cabbage: 0.5 cup (finely chopped)
- red onion: 0.25 cup (chopped)
- carrot: 0.25 cup (finely chopped)
- light mayonnaise: 0.25 cup
- curry powder: 3 Tbsp
- red curry paste (such as Thai Kitchen®): 1 Tbsp
- garlic: 1 tsp (minced)
- red chili powder: 1 tsp (optional)
- egg roll wrappers (such as Nasoya®): 0.5 pack (16 ounce pack)
Metric Conversion
Stages of cooking
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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.
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Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
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Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
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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.
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Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
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Bake in the preheated oven until golden brown, 10 to 12 minutes.
