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Baked Egg Rolls

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
    16 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


  • Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir 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 1 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.
Test Kitchen Tip
  • Look for egg roll wrappers in the produce section of your favorite market!
  • Nutrition Facts
    1 egg roll: 146 calories, 2g fat (0 saturated fat), 18mg cholesterol, 250mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • KatharineLHiddink
      Mar 3, 2021

      The filling was tasty and the recipe was easy but I didn't care for the baking technique. Some things just need to be deep fried. ?? KS

    • Colly
      Aug 29, 2020

      I loved these. I didn't have chicken on hand, so I used ground pork. They are delicious!

    • kand
      Jan 4, 2020

      This is a GREAT recipe- and so healthy!! I made this in November. Today we had the rest from the freezer. They were still just as good!! The only change I made was using ground pork.

    • HoneyDae
      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

    • shawnba
      Jul 11, 2017

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

    • preachermom
      Jan 14, 2017

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

    • kerrbear
      May 7, 2016

      Use broccoli slaw without meat. Turned out great

    • amehart
      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.

    • ebramkamp
      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.

    • josi1968
      Jan 27, 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!