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Baked Egg Rolls Recipe

Baked Egg Rolls Recipe photo by Taste of Home

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“Chinese take-out can be high in sodium, fat and calories, so these crispy appetizers are a nice alternative. Whenever my husband craves a take-out egg roll, I make these instead,” shares Barbra Annino of Galena, Illinois.

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Baked Egg Rolls Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

1-1/3 cups chopped fresh broccoli stir-fry vegetable blend
1 cup shredded cooked chicken breast
4-1/2 teaspoons reduced-sodium soy sauce
2 teaspoons sesame oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
8 egg roll wrappers

Directions

In a small bowl, combine the first six ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers. Yield: 8 egg rolls.

Nutritional Facts 1 egg roll equals 140 calories, 2 g fat (trace saturated fat), 16 mg cholesterol, 315 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Baked Egg Rolls in Cooking for 2 Summer 2007, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Baked Egg Rolls

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Reviewed on Apr. 15, 2010 by msdosty1941

I am so glad to see this recipe! We love egg rolls & how convenient to make them at home with little cost! I am going to try using soft shells like I was going to make taco's. Hope it works or, turns out good!

Reviewed on Jan. 05, 2010 by shelleyjCA2AZ

had to hit the required areas....I would make these again..and have been for about 15 years now....but I use 4% ground beef, minced onion, finely chopped celery ribs, shredded carrots and shredded cabbage and only pepper as the seasoning....and we dip them in green taco sauce...not a big fan of soy sauce....so that never goes into my eggroll meat...so way less sodium for us...

Reviewed on Jan. 05, 2010 by jlduron

These were great . The whole family loved them. I used bbq oriental style pork instead of chicken.

Reviewed on Dec. 05, 2009 by glyfada43

very healthy thanks!

Reviewed on Jul. 30, 2009 by gizmogirl

I always deep fry mine. Can't wait to try this. Sounds alot healthier. Happy Cooking

Gizmogirl