Baked Egg Rolls Recipe

4.5 14 20
Baked Egg Rolls Recipe
Baked Egg Rolls Recipe photo by Taste of Home
Publisher Photo

Baked Egg Rolls Recipe

Read Reviews
4.5 14 20
Publisher Photo
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

Ingredients

  • 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

Directions

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.
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 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.
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.
Test Kitchen Tip
  • Look for egg roll wrappers in the produce section of your favorite market!
  • Originally published as Baked Egg Rolls in Taste of Home February/March 1999, p16

    Nutritional Facts

    2 each: 261 calories, 3g fat (0 saturated fat), 27mg cholesterol, 518mg sodium, 45g carbohydrate (0 sugars, 0 fiber), 13g protein.

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    • 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
    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.
    Test Kitchen Tip
  • Look for egg roll wrappers in the produce section of your favorite market!
  • Originally published as Baked Egg Rolls in Taste of Home February/March 1999, p16

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    Reviews forBaked Egg Rolls

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    MY REVIEW
    HoneyDae User ID: 9446176 286110
    Reviewed Apr. 4, 2018

    "I make a slightly easier version. I use ground turkey, onions, green peppers, mushrooms, bean sprouts, cabbage and carrots...light soy sauce, ginger, garlic and s&p. I use steamed edamame as a side with some Spicey mustard sipping sauce. My family loves it"

    MY REVIEW
    shawnba User ID: 2581969 269320
    Reviewed Jul. 11, 2017

    "Really tasty. I baked them in the air fryer for 10 minutes, turning after 5 min. Will definitely make these again"

    MY REVIEW
    preachermom User ID: 4175916 259673
    Reviewed Jan. 14, 2017

    "Tasty and easy, plus my family told me to keep this recipe....before they even finished eating!"

    MY REVIEW
    kerrbear User ID: 2352302 247940
    Reviewed May. 7, 2016

    "Use broccoli slaw without meat. Turned out great"

    MY REVIEW
    amehart User ID: 1464390 242919
    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."

    MY REVIEW
    ebramkamp User ID: 702841 242901
    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."

    MY REVIEW
    josi1968 User ID: 8720479 242699
    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!"

    MY REVIEW
    Calily User ID: 8693688 241590
    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."

    MY REVIEW
    Camc79 User ID: 7890441 202969
    Reviewed Jul. 15, 2014

    "My kids LOVE these and are a permanent fixture to our dinner menu!"

    MY REVIEW
    yuehching User ID: 224401 48859
    Reviewed Nov. 29, 2013

    "Love this baked version egg rolls. easy and tasty. I used shredded cabbage instead of bean sprouts and add some fresh cilantro. Sometimes I used ground pork instead of chicken. It turned out great too."

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