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Baked Egg Rolls

 Baked Egg Rolls
"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."
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Baked Egg Rolls (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer