Easy Chicken Curry Egg Rolls

Name: Easy Chicken Curry Egg Rolls
Total time: 50
Yield: 10
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 (Optional); ½ (16 ounce) package egg roll wrappers (such as Nasoya®)

Recipe by AliciaMac from allrecipes.com

Appetizer 50 Mins.

Ingredients

10 servings

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¼ cup olive oil, divided
•

3 tablespoons soy sauce, divided
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1 (5 ounce) skinless, boneless chicken breast, finely chopped
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½ cup finely chopped red cabbage
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¼ cup red onion, chopped
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¼ cup finely chopped carrot

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¼ cup light mayonnaise
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3 tablespoons curry powder
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1 tablespoon red curry paste (such as Thai Kitchen®)
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1 teaspoon minced garlic
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1 teaspoon red chile powder (Optional)
•

½ (16 ounce) package egg roll wrappers (such as Nasoya®)

Instructions

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.