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Baked Egg Rolls Recipe

Baked Egg Rolls Recipe photo by Taste of Home

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"My family enjoys a variety of different foods including these crisp egg rolls," remarks Barbara Lierman of Lysons, Nebraska. "They're packed with tasty ingredients and also low in fat."

This recipe is:

Quick

Diabetic Friendly

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Baked Egg Rolls Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

15 10 25

Ingredients

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers

Directions

Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.
Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.
Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.

Nutritional Analysis: One serving (2 each) equals 261 calories,518 mg sodium, 27 mg cholesterol, 45 gm carbohydrate, 13 gm protein, 3 gm fat. Diabetic Exchanges: 3 starch, 1 lean meat.

Originally published as Baked Egg Rolls in Taste of Home February/March 1999, p16

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Baked Egg Rolls

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(1-7) of 7 reviews

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Reviewed on Apr. 29, 2013 by ahmom

very good!

Reviewed on Apr. 22, 2010 by tuszyn

The filling has an excellent taste however I had problems with the egg rolls browning in the oven. The egg roll wrapper tasted gummy. Mine did not look like the picture shown. Mine were pale in color.

Reviewed on Apr. 17, 2009 by jmbo3

Reviewed on Nov. 14, 2008 by cori0207

I have to suggest not using shrimp as I did and it was REALLY fishy tasting as an end result. I love this recipe though and have since made it with ground chicken.

Reviewed on Nov. 14, 2008 by cori0207

Reviewed on Nov. 13, 2008 by Carollizc

These look delicious, and I *will* be making them the next time I make a Chinese dinner. So easy, to bake them, and so much better for you, too. I may substitute chopped shrimp for the chicken, since that's what my family likes.

Reviewed on Jun. 07, 2008 by heavensplan@msn.com