Thai Style Chicken Egg Rolls

1. 1

   In large skillet over medium heat add olive oil.

2. 2

   Add the precooked, shredded chicken, as well as the cabbage, carrots, salt, curry powder, and chili powder.

3. 3

   Stir the mixture and cook for 8-10 minutes on low heat.

4. 4

   Preheat the oven to 400 degrees F. Spray a cooking sheet with cooking spray.

5. 5

   Lay one egg roll wrapper out flat and place 1/4 cup of the filling mixture on the bottom half of the wrapper.

6. 6

   Roll the wrapper up according to the package instructions and use a bit of water around the edges to make the egg roll wrapper stick.

7. 7

   Place egg rolls seam down on the baking sheet and top off with cooking spray.

8. 8

   Repeat with remaining filling and wrappers.

9. 9

   Place in oven for 8 minutes and then remove from the oven and flip the egg rolls.

10. 10

    Spray once more and cook for an additional 8 minutes.

11. 11

    Serve with soy sauce or your choice of dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.