Easy Chicken Curry Egg Rolls Recipe

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.

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.