Reviewed: Nov. 11, 2009

after years of frying egg rolls I came across this recipe, never have I ever thought of baking them!! They came out great, the house didnt stink and the end result was the same, delish and more healthy Egg rolls!

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Nutrition Goddess

Cooking Level: Expert

Home Town: Hooksett, New Hampshire, USA

Living In: Milford, New Hampshire, USA

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Reviewed: Oct. 29, 2009

OK, so I changed a lot of the filling ingredients since I'm a vegetarian and wanted to keep it simple. I used 1 cup chopped baby bellas, 1 cup chopped scallions, and 2 cups broccoli slaw (so easy!). This produced 6 egg rolls, but I scaled the ingredients down to 4 servings. Maybe because of my changes the sauce seemed a bit bland. I think next time I will make a sauce to go with them. That being said, they were deliciously crunchy and absolutely satisfying as egg rolls. Will definitely try again with more tweaks!

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CareBearNJ

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Reviewed: Oct. 25, 2009

Did this with tofu and loved it.

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veggirl

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Reviewed: Oct. 23, 2009

These were soo good. The only thing i did different was used ground chicken instead of reg. cooked chicken. Ground meat of any kind seems more authentic to me. Other than that follwed the recipe exactly. I will make these again soon! Served with sweet chili sauce- yum!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 13, 2009

I reheated the eggrolls the next day in a 350 oven for 10 minutes. I sprayed the rolls with baking spray prior to baking the second time. They were much better the second time, probably due to the flavors blending, etc. I served them with sweet and sour sauce with a dabble of tabasco. I had enough mixings to use up all of the eggroll wrappers, approximately 16. Absolutely wonderful. I will make these again.

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Michele

Cooking Level: Expert

Home Town: Burbank, Illinois, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 1, 2009

I used my own filling but five stars for the idea of baking them. Crispy, not greasy! I prefer these to fried egg rolls.

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STACITA

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Reviewed: May 29, 2009

These were tasty, I left out the chicken though. I had to bake for probably closer to 22-25 minutes before they were nice and crispy. I will make these again!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Mar. 14, 2009

This recipe tastes great as is, though you can improvise with almost anything (NOT processed cheese, now a family legend: "Remember when Mimi blew up ham and cheese egg rolls and spent the first episode of Star Wars chiseling cheese out of the oven?") Using only a couple tablespoons filling makes them wrap better. Flip halfway in the baking, then let them cool completely before putting in the freezer. That seems to help the "soggy in the microwave" problem. They keep in the refrigerator a couple days and microwave great from there; we keep running into each other on midnight egg roll raids. They are so good even our picky toddler nephew wanted more. Fun family project for a Friday night, or an assembly line before DVD night with friends, not too expensive for take-our quality, and hearty enough to be a light meal. Lovely less sodium, lower fat, easily adjustable take on a favorite. Thanks for a real winner!

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Mimi

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Reviewed: Feb. 24, 2009

I TRIED THE BAKING TECHNIQUE MAINLY BECAUSE I DIDN'T WANT FOOL WITH THE OIL MESS..I USED LEFTOVERS (WILD RICE,PEAS,COOKED CHICKEN,MUSHROOMS,CARROT,ETC.)FOR THE FILLING AND ALL I HAD TO DO WAS FILL AND BAKE USING A TOASTER OVEN,AND THEY TURNED OUT GREAT!I USUALLY ONLK COOK FOR MYSELF SO IF YOU HAVE MIXED YOUR FILLING,AND HAVE THE WRAPPERS IN THE FRIG.,YOU CAN OUICKLY MAKE AS FEW AS YOU WANT IN NO TIME!I DIDN'T EVEN HAVE TO TURN THEM AS THEY TURNED GOLDEN ALL OVER IN 15 MIN.LOVED IT!

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caren

Cooking Level: Intermediate

Home Town: Yadkinville, North Carolina, USA

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Reviewed: Feb. 23, 2009

QUITE TASTY! love the lower-calorie version of these! i made with tofu instead of chicken-could use a little more garlic and maybe ginger and sesame oil for more flavor. will definately tweak for more flavor and make again.

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joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 6, 2009

I thought these had a really good flavor. I think next time I would like to try them with ground pork instead however. For the veggies I substituted bagged coleslaw mix, just to make things easier. And for personal preference I fried them instead. My whole family really liked them. I served them with Sweet and Sour Sauce II from this site, very good!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Jan. 20, 2009

I substitute the cole slaw mix in the stores for the carrots. I am not a big carrot fan and think they would be a bit much. I also cook my vegetables longer. I like them to be soft not crunchy. My family absolutely loves these better than any restaurant. Will definitely continue to be on my dinner menu on Chinese evenings.

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Carrie C.

Cooking Level: Intermediate

Home Town: Mc Keesport, Pennsylvania, USA

Living In: Leroy Township, Ohio, USA

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Reviewed: Nov. 18, 2008

Very tasty. I added some ginger to give it a little extra pop. Also I rolled the wrappers a little thinner to make it crips but not hard.

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YeLonda

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Reviewed: Aug. 23, 2008

I think I burnt mine or maybe there's a specific wrapper that is supposed to be bought??? Did not come out so good at all...I ended up toasting and eating w/ a whole lot of sweet sauce

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Dania

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: New York, New York, USA

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Reviewed: Jul. 17, 2008

I love this recipe, but because I'm cooking for one, it is a lot of leftovers. When re-cooking, I have found that it is good to either put a little olive oil or spray a pan and sautee them. If you just warm them in the microwave, they get soggy. Sauteeing them gives them a crisp outer layer.

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theweegie

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 19, 2008

These were really good. I forgot to bake the chicken ahead of time so I just ommitted that. It only made 14 since I didn't use chicken. Everyone except my picky little sister loved them. I served them with sweet and sour chicken (from this site).

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Christlives92

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

These are wonderful! I didn't change a thing. The filling takes some time but is well worth it! I got 21 rolls. Took a few to work MY lunch and I ended up with ONE!! They were copying and handing out the recipe. A real keeper! Thanks!!

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JANIE

Cooking Level: Intermediate

Home Town: Mckeesport, Pennsylvania, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Feb. 20, 2008

I thought this recipe was pretty good as is and love that they're baked. I've tried it a few different ways with good results since, my husbands favorite so far is a southwest egg roll version with diced tomatos, corn, black beans, spinach, chicken, cheese & cilantro. Thanks for a great idea!

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Spontaneous Chefs

Cooking Level: Intermediate

Living In: Bagdad, Florida, USA

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Reviewed: Feb. 7, 2008

I improvised a little and these were delicious. I cooked the chicken right in the pan before adding the veggies, then added fresh mushrooms and frozen peas/carrot dices. The sauce was tasty and light, and they baked up nice and crispy.

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