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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 egg rolls


  • 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.
Nutrition Facts
1 each: 140 calories, 2g fat (0 saturated fat), 16mg cholesterol, 315mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 9g protein.
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  • kramerstacey15
    Dec 24, 2016

    These are pretty good and not too difficult to make.

  • naydan
    Apr 2, 2015

    Easy to make & delicious!

  • Jarvisfamily
    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.

  • shortbreadlover
    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

  • jboehm06
    Apr 13, 2012

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

  • msdosty1941
    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!

  • shelleyjCA2AZ
    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 that never goes into my eggroll way less sodium for us...

  • jlduron
    Jan 5, 2010

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

  • glyfada43
    Dec 5, 2009

    very healthy thanks!

  • gizmogirl
    Jul 30, 2009

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