This Crispy Baked Egg Roll Recipe will make you a believer in baked egg rolls. Without all of that grease, they are so much healthier and easier to make. Come on in and I’ll share this simple recipe for making your homemade egg rolls tonight…
Baked Egg Rolls
Table of contents
Last January, when my son requested an Asian-themed meal for his birthday dinner, I knew egg rolls had to be on the menu. My mom used to make egg rolls for my birthday dinner, and I still remember rolling those suckers up while sneaking bites of the delicious filling.
If you are looking for some Chinese-inspired recipes then you might like my recipes for Shrimp Lo Mein, or Better than Take-Out Orange Sesame Chicken, or Creamy Asian pasta Salad
She hand-shredded the cabbage and fried the egg rolls in a wok. I take shortcuts anywhere I can, so I don’t hand-shred anything! I also try to bake instead of fry.
I really wasn’t sure the baked would hold up to the fried wrappers, but let me tell you…they were crispy and delicious. The sauce is just a bonus recipe. You will love it!
Another great thing about baking is your job is done once they go into the oven. No need to stand over a frying pan.
But, How do your roll egg rolls? Here’s a picture to guide you through the process.
If you haven’t had much practice rolling egg rolls, you’ll want to refer to this picture as a guide. Don’t worry, I’ll have a collage of the steps in the printout. Â It’s super easy, too!
Baked Shrimp & Chicken Egg Rolls
Equipment
- Non stick aluminum foil
- Dish of water
- 1 Tbsp. measuring spoon
- strainer
Ingredients
- 2 Tbsp. olive oil
- 1 16 oz. cole-slaw tri-color
- 1 10 oz. carrots shredded
- 2 14 oz. bean sprouts – drained
- ¾ tsp. salt
- 1 tsp. minced garlic
- ½ tsp. ginger paste
- 1 tsp. soy sauce
- 8 oz. mini shrimp peeled, cooked and deveined
- 1 cup chicken cooked and cubed
- 1 lb. Egg roll wrappers – about 40-50
- Olive oil cooking spray
Sweet & Sour Sauce Bonus
- 1 Tbsp. corn starch mixed with 1 Tbsp. water
- ½ cup brown sugar
- ¼ tsp. salt
- â…“ cup apple cider vinegar
- 2-3 Tbsp. pineapple juice
- 3 Tbsp. ketchup
- 1 tsp. Worcestershire sauce
- 1 tsp. soy sauce
Instructions
- In a large, non-stick skillet, add the olive oil and heat over med/high heat
- Add the coleslaw mixture, carrots and bean sprouts
- Add the salt, garlic, ginger and soy sauce – Mix in
- Cook the vegetables down for about 10 minutes
- Add the chicken and shrimp and cook for an additional 1-2 minutes
- Drain the water and place the strainer over a plate to continue draining while you fill wrappers
- Preheat the oven to 375 degrees
To fill the wrappers
- Set the wrapper out on a work surface
- Add 2 Tblsp. of egg roll filling to the length of the wrapper leaving some space on the edges for folding
- Fold the 2 sides over the mixture and roll the egg roll up
- Seal the ends with water *you can use a clean paint brush or basting brush to spread the water on the edge of the egg roll wrapper
- Spray oil spray on the bottom of the egg roll and set it down on your foil lined pan
- Spray the top of the egg roll with the oil spray
- Repeat that process about 40 more times – (you’ll be an expert!)
- Bake at 375 degrees for about 20 minutes or until the outside of the wrappers are golden brown (oven times may vary)
Enjoy with your favorite sauce or
- Mix the sweet and sour sauce ingredients into a sauce pan, and boil until thick
Notes
- You can double sauce ingredients
- Storing – you can freeze baked egg rolls. To reheat, warm the oven to 350 degrees. Heat for 20 minutes
Frying:
- My mom used to fry these in a wok using peanut oil. They were so delicious that way. If you fry them, make sure to have paper towel set out to soak up any extra grease on the egg roll
Nutrition
Here’s some stuff you might need or even want for this recipe:
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~Melissa -KidFriendlyThingsToDo.com
