Recipe by HoneyBooBoo
"These crispy eggs rolls are packed with tasty ingredients like water chestnuts, peppers, and chicken. They make a great appetizer, snack, or side dish."
Watch video tips and tricks
1 (14.5 ounce) can
bean sprouts, drained
chopped water chestnuts
chopped green bell pepper
chopped green onions
finely diced cooked chicken
light soy sauce
egg roll wrappers
nonstick cooking spray
Pretty tasty - much healthier than frying. Next time I would leave the sugar out - it made the filling just a tad too sweet for me. I might add a little fresh ginger along with the garlic. Mine took about 20 minutes - turning after 10 minutes. Keep an eye on them - they can go from just right to too brown in moments. Thanks for the recipe Elle.
This was my first time making egg rolls and I like the baking idea. However, I didn't care for the filling. It tasted like carrots and that's about all. Will check other recipes.
Great basic recipe--
I was pleasantly surprised with the results of oven frying in this recipe. However I preferred to skip the cans and use fresh ingredients such as grated cabbage and bean sprouts. Instead of sugar, I used a bit of sweet chili sauce. I also made a dipping sauce of soy sauce, sesame oil, sesame seeds and sweet chili sauce and we enjoyed these for the main meal. Thanks!
Taste much better than deep fried. I ledt out the sugar and brushed the tops with olive oil mixed with a little fresh ginger. Sprinkled with sesame seeds. YUM
I tweaked this quite a bit on everything but the sauce. I used a Rainbow bagged salad with what I thought was shredded cabbage, red cabbage, broccoli, and carrots. It was actually shredded cauliflower, red cabbage, carrots, and broccoli florets. Oh well, still put it in there. No sprouts or chestnuts(forgot them at the store). I also used roasted peppers. This is the same as the TOH recipe I always used, and I still love it! So easy and tasty for a quick meal. I made a mayo, coarse mustard, and dijon dipping sauce for it. Thanks for the recipe!
I made this and enjoyed it very much. Thank you!
We enjoyed the idea of baking these instead of frying for a healthier version. Egg Roll filling always reminds me of soup... add whatever you like or what you have on hand. I did skip the sugar; added some finely shredded cabbage, fresh grated ginger, bamboo shoots, and bean threads instead of bean sprouts. Turned them over half way thru baking, watch the timing. Served these with homemade Plum Sauce from this site. These made a very nice, tasty meal for Chinese New Year. Thanks for sharing, HoneyBooBoo. This is a keeper
I was uncertain about bell pepper, and brown sugar, in egg rolls. My instinct was correct, they were the strangest tasting egg rolls ever. Second time I omitted both ingredients, added napa cabbage and thinly sliced snow peapods. Also a small amount of Five Spice powder replaced the cayenne. The trick is to let the filling cool almost completely before trying to fill the wrappers. Doing it when it is still hot makes the wrapper get soggy.
* Percent Daily Values are based on a 2,000 calorie diet.
What the ELLE...Baked Egg Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 32
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
These delicious bites make an impressive brunch, dinner, or appetizer.
See how to make a tasty appetizer that’s also a real kid-pleaser.
Discover a 300-year-old family recipe for shredded pork egg rolls.