A spaghetti salad with a modern touch. Ideally served immediately, but can be chilled and served later.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 egg rolls |
Ingredients
- ¼ cup olive oil, divided
- 3 tablespoons soy sauce, divided
- 1 (5 ounce) skinless, boneless chicken breast, finely chopped
- ½ cup finely chopped red cabbage
- ¼ cup red onion, chopped
- ¼ cup finely chopped carrot
- 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)
- ½ (16 ounce) package egg roll wrappers (such as Nasoya®)
Instructions
- 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.
- Red chile powder can be adjusted to make the rolls more spicy or less spicy.
- To use the whole package of wraps, the recipe can easily be doubled; my husband and I just cook for two.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 480 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made to recipe except only used 3 teaspoons of curry powder. As previous comment states 3 Tablespoons would be WAY too much! Also cooked in air-fryer 400* for 10 minutes flipping them over half way through the cooking time. Great flavor and easy to make.
I was following directions and it didn’t hit me it should have been 3 teaspoons curry! Adjust the curry way down and it should be good! I didn’t add red pepper flakes.