Easy Chicken Curry Egg Rolls
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.Advertisement
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.
Red chile powder can be adjusted to make the rolls more spicy or less spicy.
To use the whole package of wraps, the recipe can easily be doubled; my husband and I just cook for two.