Easy Chicken Curry Egg Rolls

1. 1

   Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add the chicken and cook until it is no longer pink, 3 to 5 minutes. Add the cabbage, onion, and carrot; cook, stirring occasionally, until softened.

2. 2

   In a bowl, mix the remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder. Fold this into the chicken mixture.

3. 3

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

4. 4

   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 the sides and roll up like a burrito. Repeat until all the chicken mixture and wraps are used.

5. 5

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

6. 6

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

• Calories 130.53 kcal Moderate
• Protein 6.22 g Moderate
• Carbs 10.77 g Moderate
• Total Fat 7.56 g Moderate
• Saturated Fat 1.1 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 11.05 mg Low Source
• Sodium 499.36 mg High
• Fiber 2.35 g Low Source
• Sugar 1.71 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 20.63 mg Low Source
• Iron 0.81 mg Low Source
• Potassium 65.24 mg Low Source
• Vitamin A 30.89 mcg_rae Low Source
• Vitamin C 7.01 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅