What the ELLE...Baked Egg Rolls Recipe - Allrecipes.com
What the ELLE...Baked Egg Rolls Recipe
  • READY IN 35 mins

What the ELLE...Baked Egg Rolls

Recipe by  

"These crispy eggs rolls are packed with tasty ingredients like water chestnuts, peppers, and chicken. They make a great appetizer, snack, or side dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.
  3. Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
  4. Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.
  5. Bake in preheated oven until lightly browned, 10 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2012

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.

Most Helpful Critical Review
Oct 21, 2013

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.

Oct 11, 2012

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!

Oct 09, 2012

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

Sep 07, 2013

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!

Jul 16, 2013

These were terrific. Love baking them instead of frying. The filling adapts well to changes. For example, I used a bag of "coleslaw mix" (shredded cabbage with some carrots) instead of bean sprouts and water chestnuts. I sautéed the cabbage mix with onions, mushrooms and seasonings. Added shredded leftover chicken. Think this would work well with sausage, pork, even hamburger. I added just a bit of sesame oil to the cornstarch mixture. Lots of room for personal tastes without losing the intent of the original recipe. I did use the cooking spray and my Silpat sheet. Would like to try brushing on some peanut oil instead. Did not add the sugar, since we served with sweet and sour sauce. Thanks!

Feb 12, 2013

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

Jul 18, 2013

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.


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  • Calories
  • 150 kcal
  • 8%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 213 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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