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Baked Egg Rolls Recipe

Baked Egg Rolls Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Baked Egg Rolls

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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"

Reviewed Jan. 14, 2017

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

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."

Reviewed Jul. 15, 2014

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

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."

Reviewed Apr. 29, 2013

"very good!"

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