adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy Chicken Curry Egg Rolls
Easy Chicken Curry Egg Rolls
0 Likes
Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Crispy baked egg rolls with savory chicken, veggies, and curry - a delicious and distinct appetizer.
Ingredients:
  • 0.25 cup olive oil, divided
  • 3 tablespoons soy sauce, divided
  • 1 (5 ounce) skinless, boneless chicken breast, finely chopped
  • 0.5 cup finely chopped red cabbage
  • 0.25 cup red onion, chopped
  • 0.25 cup finely chopped carrot
  • 0.25 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
  • 0.5 (16 ounce) package egg roll wrappers (such as Nasoya®)
Instructions:
  • In a large saucepan over medium heat, warm up the irresistible combination of 1 tablespoon olive oil and 1 tablespoon soy sauce. Cook the chicken until perfectly cooked through, about 3 to 5 minutes. Then, add the cabbage, onion, and carrot and continue to cook until tender, stirring occasionally.
  • Combine the rest of the soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder in a bowl, then gently incorporate it into the chicken mixture.
  • Preheat the oven to 400°F (200°C) and gently coat a rimmed baking sheet with olive oil.
  • Take a spoonful of the chicken mixture and lay it diagonally on the egg roll wrapper. Fold the bottom half over the mixture, tuck in the sides, and roll it up like a burrito. Repeat until all the chicken mixture and wrappers are used.
  • Lay the egg rolls seam-side down on the baking sheet. Brush the tops and sides of the rolls with the remaining olive oil.
  • Bake in the oven until beautifully golden, about 10-12 minutes.

Similar Recipes