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Baked Chicken Egg Rolls Recipe
Baked Chicken Egg Rolls Recipe photo by Taste of Home

Baked Chicken Egg Rolls Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Baked Egg Rolls in Cooking for 2 Summer 2007, p31

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.

Medium-Bodied White Wine

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

Reviews for Baked Chicken Egg Rolls

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 25, 2014

"These tasted so good. I used to work in a Chinese restaurant that had the best egg rolls. Since moving to North Carolina the egg rolls I have had here just are so bland. These have a very similar flavor to the ones I fell in love with. The only thing I did differently is I used the broccoli slaw mix found in the fresh produce section of the grocery store instead of broccoli stir fry mix, because the slaw mix is shredded."

MY REVIEW
Reviewed Jan. 3, 2014

"this is a great recipe. i liked that idea tobake rather then fry the eggrolls. i would use ground pork rather then chicken for a different twist on this recipe"

MY REVIEW
Reviewed Apr. 13, 2012

"only thing i did diffrent is i got the cabbage mix pre package and added that also"

MY REVIEW
Reviewed Apr. 15, 2010

"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!"

MY REVIEW
Reviewed Jan. 5, 2010

"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..."

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