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

Baked Egg Rolls Recipe

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4.5 11 17
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These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 8 servings


  • 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
  • Cooking spray

Nutritional Facts

One serving (2 each) equals 261 calories,518 mg sodium, 27 mg cholesterol, 45 gm carbohydrate, 13 gm protein, 3 gm fat.


  1. Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through.
  2. 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.
  3. Spoon 1/4 cup 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.
  4. Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.
    Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
    Yield: 8 servings.
Originally published as Baked Egg Rolls in Taste of Home February/March 1999, p16

Medium-Bodied White Wine

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

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Reviewed May. 7, 2016

"Use broccoli slaw without meat. Turned out great"

Reviewed Jan. 31, 2016

"Great option to the fried version! I actually turned over after 10 min. of baking to crisp up the bottom, and it worked well. Very versatile recipe as you can vary the meat and vegetables you want to use. Will definitely make again."

Reviewed Jan. 31, 2016

"These were delicious and definitely crisped up-on the top. The bottoms were a bit gummy. I'm going to try them again but bake the items on a cooking rack and see if this will help. Great flavor though and I loved having something baked and crispy-and not fried."

Reviewed Jan. 27, 2016 Edited Jan. 29, 2016

"I made these a lot easier. Chopped up bok choy and finely chopped carrot, shrimp (cut into smaller pieces, though you could just use small shrimp) and 2 t oyster sauce. Mixed together, rolled, baked. Also tried it with coleslaw mix (instead of carrots and bok choy) and shredded pork with the oyster sauce. Super simple and just right crunch-wise!"

Reviewed Jan. 12, 2016

"These were a very nice lower-calorie version of the fried version. I will definitely make them again. One thing that I didn't understand on the recipe: how such little liquid (2 tablespoons 1 tsp.) could be heated to boiling. For me, this liquid got absorbed quickly, and there was nothing to boil. I'm wondering if something was missing, like broth? Again, the egg rolls were very good made as is, but the directions were confusing on that point."

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