env: dev (uid: )
CookPal AI
Easy Chicken Curry Egg Rolls

Easy Chicken Curry Egg Rolls

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Cooking oil & sauce

    • ¼ cup olive oil, divided
    • 3 tablespoons soy sauce, divided

  • Protein

    • 1 (5 ounce) skinless, boneless chicken breast, finely chopped
    • ½ (16 ounce) package egg roll wrappers (such as Nasoya®)

  • Vegetables

    • ½ cup finely chopped red cabbage
    • 🧅 ¼ cup red onion, chopped
    • 🥕 ¼ cup finely chopped carrot

  • Condiments & Spices

    • 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)

STEPS

1

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.

2

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

3

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

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

5

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

6

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

NUTRIENTS

Per 1 serving

🔥

163

Calories

  • 6
    Protein
  • 16
    Carbs
  • 9
    Fats

💡 For a crispy exterior, ensure the egg rolls are generously brushed with olive oil before baking.To reduce sodium, opt for low-sodium soy sauce in the recipe.Serve with a side of fresh cucumber slices or a light dipping sauce for balance.