Ingredients

• 0.25 cups olive oil , divided
• 3 tablespoons soy sauce , divided
• 1 , 5 ounce
• 0.5 cups finely chopped red cabbage
• 0.25 cups red onion , chopped
• 0.25 cups finely chopped carrot
• 0.25 cups 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
• ½ , 16 ounce

Instructions

1. 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. 2 Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold 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 sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
5. 5 Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition per serving