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Baked Chicken Egg Rolls

 Baked Chicken Egg Rolls
“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.
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Baked Chicken Egg Rolls (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer