home > recipes > meals / dishes > appetizers & snacks > ethnic appetizers > asian appetizers > egg rolls

Baked Egg Rolls

recipe at a glance
Rating: 5/5 5 stars
7 reviews
2 comments

ready in: 30-60 minutes
serves/makes:   14 pcs
  

recipe id: 11104
cook method: oven, stovetop
Baked Egg Rolls Recipe
photo by: Kate
Click image to view    |    add your own photo

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

2 tablespoons soy sauce
1 teaspoon corn starch
4 cups finely shredded napa, Chinese or regular white cabbage
1 cup mung bean sprouts
1/2 cup grated carrot
2 tablespoons finely sliced green onions
4 cloves finely chopped garlic, divided
1/2 pound ground turkey or hamburger (optional)
OR
1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots
2 teaspoons grated ginger root
14 egg roll skins found in produce section of grocery store

directions

Mix soy sauce with corn starch. Set aside.

Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon cooking oil. Over high heat stir-fry 1-2 cloves garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrot and green onions. Stir fry a few minutes until cabbage is wilted. If cooking meat, remove vegetables from pan.

Add remaining 1-2 cloves garlic. Add ground turkey or hamburger. Stir fry until no longer pink. Drain off any fat.

Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little.

TO MAKE EGG ROLLS:

Heat oven to 400 degrees F. Spray a cookie sheet with nonstick cooking spray. Turn eggroll skin so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the egg roll. Moisten the top corner with a bit of water to prevent it from unrolling. VOILA! Repeat until you run out of skins or filling. (Note: Keep the eggroll skins in their wrapper or cover with a moist towel so they don't dry out.)

Place eggrolls seam side down on the pan. They can be close together but not touching. Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown.

cook's notes

These can be made with or without meat. They have a different texture than fried egg rolls but it's worth it. These were still pretty crispy!

added by

internationalrecipes

nutrition

130 calories, 2 grams fat, 21 grams carbohydrates, 7 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like baked egg rolls




comments & reviews



number of 5 star votes on this recipe
571%
number of 4 star votes on this recipe
229%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe2



Guest at CDKitchen.com
Dec 23, 2011

sasch27
COMMENT:
As to when to freeze... I freeze them after they are baked (or fried). The filling moistens the pastry and unless you put them in the freezer immediately it makes it difficult to freeze because they will stick together or fall apart if you wait too long.



Guest at CDKitchen.com
Jan 9, 2009

Guest Foodie
COMMENT:
I would like to freeze a bunch of eggrolls. However, I am stumped as to whether I should freez them after baking of prior to baking. Anyone have any ideas?



Registered Member at CDKitchen.com



Member since: December 3, 2007
REVIEW: recipe rating
I made them with firm tofu (crumbled), and they were so easy and turned out so well! I was concerned that not frying would make them soggy, but they were nice and crisp. SO GOOD.



Guest at CDKitchen.com



REVIEW: recipe rating
I was very impressed with the results! I used ground chicken instead of ground pork or beef, and it was very tasty. It took me a little longer than exppected to prep everything, but once I tried the first one, it was worth all the hard work!!!



Guest at CDKitchen.com



REVIEW: recipe rating
This was an easy and tasty recipe. I opted for the veggie version, and it turned out perfect! The filling had even more flavor than I anticipated. We will make it again!



Guest at CDKitchen.com



REVIEW: recipe rating
This was an easy recipe to prepare & minimal dishes. The baked part was GREAT & we will never fry them again! Thanks



Guest at CDKitchen.com



REVIEW: recipe rating
I left out the meat to keep the calories down.....so good i had to freeze extras so I wouldn't defeat the purpose of making them healthy!!!!thank you! yummeee



Registered Member at CDKitchen.com



Member since: November 26, 2005
REVIEW: recipe rating
This recipe turned out really well. I made a couple of slight changes based on personal preference. Instead of cooking spray, I used a light coat of olive oil to the pan and the tops of the egg rolls. I also used mild pork sausage and fried the veggies in 2 tablespoons of the leftover fat. The only thing that (my husband) said would make this better is to deep fry them, but I loved them just the way they were baked.



Registered Member at CDKitchen.com



Member since: October 18, 2005
REVIEW: recipe rating
I thought this was really good for being a homemade, baked egg roll. I added salt and pepper to the ground turkey. Very tasty!