Baked Egg Rolls

Baked Egg Rolls

"'My family enjoys a variety of different foods including these crisp egg rolls,' remarks Barbara Lierman of Lysons, Nebraska. 'They're packed with tasty ingredients and also low in fat.'"
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Ingredients

25 m servings
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Original recipe yields 8 servings

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Directions

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  1. Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
  2. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees F for 10-15 minutes or until lightly browned.

Footnotes

  • *Editor's Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
  • Nutritional Analysis: One serving (2 each) equals 261 calories,518 mg sodium, 27 mg cholesterol, 45 gm carbohydrate, 13 gm protein, 3 gm fat. Diabetic Exchanges: 3 starch, 1 lean meat.

Reviews

83
  1. 111 Ratings

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Most helpful positive review

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...

Most helpful critical review

I knew these wouldn't be as good as deep fried but with all the great reviews I expected more. I sprayed my sheets and rolls and flipped halfway through but they just didn't quite taste right. T...

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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...

Used my own egg roll recipe, but was a great idea to bake them. They came out very crisp just have to make sure to turn them half way through. Good way to reduce some fat. Thanks.

I thought this was a great recipe! The filling was tasty and I loved that the recipe called for baking them. They turned out really crispy in the toaster oven- just be sure to turn them occasi...

Great if you are looking for healthy! Inside needed a little extra zip, OH...rotation is important and DEFF. spray the cooking sheet.

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 FI...

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 t...

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 ...

I have to be honest, I was skepitcal about baking them but not anymore. These are good and healthier than frying them. Thank you

Fantastic! Crispy egg rolls without frying--sooo good. The filling is perfectly flavored. I didn't have bean sprout but add napa cabbage for crunchinest. It did need a little more of the sauc...

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