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."
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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 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.
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!
I made this and enjoyed it very much. Thank you!
* 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
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