Thai Style Chicken Egg Rolls

• 2 Tablespoons Olive Oil
• 2 cups Cooked Chicken, Shredded And No Skin
• 1- 1/2 cup Cabbage - Thinly Sliced
• 1- 1/2 cup Carrots, Shredded
• 1/2 teaspoons Salt
• 1 teaspoon Curry Powder
• 1/4 teaspoons Chili Powder
• 9 pieces Egg Roll Wrappers
• Cooking Spray

1. In large skillet over medium heat add olive oil.
2. Add the precooked, shredded chicken, as well as the cabbage, carrots, salt, curry powder, and chili powder.
3. Stir the mixture and cook for 8-10 minutes on low heat.
4. Preheat the oven to 400 degrees F. Spray a cooking sheet with cooking spray.
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. 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. Place egg rolls seam down on the baking sheet and top off with cooking spray.
8. Repeat with remaining filling and wrappers.
9. Place in oven for 8 minutes and then remove from the oven and flip the egg rolls.
10. Spray once more and cook for an additional 8 minutes.
11. Serve with soy sauce or your choice of dipping sauce.

olive oil, chicken, cabbage, carrots, salt, curry, chili powder, egg roll wrappers, spray

Taken from tastykitchen.com/recipes/main-courses/thai-style-chicken-egg-rolls/ (may not work)