Easy Chicken Curry 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.

• Preparation Time: 35 mins
• Cooking Time: 15 mins
• Total Time: 50 mins
• Calories: 163 Calories

Ingredients

• 1 teaspoon minced garlic
• 3 tablespoons curry powder
• ¼ cup light mayonnaise
• ¼ cup olive oil, divided
• ¼ cup red onion, chopped
• ½ cup finely chopped red cabbage
• 3 tablespoons soy sauce, divided
• ¼ cup finely chopped carrot
• 1 (5 ounce) skinless, boneless chicken breast, finely chopped
• 1 tablespoon red curry paste (such as Thai Kitchen®)
• 1 teaspoon red chile powder (Optional)
• ½ (16 ounce) package egg roll wrappers (such as Nasoya®)

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, 10 to 12 minutes.

Step 2

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.

Step 3

Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.

Step 4

Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.

Step 5

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.

Step 6

Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.