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Crispy Baked Egg Roll Recipe

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…

easy crispy baked egg rolls

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.

baked egg rolls with coleslaw mix

She hand shredded the cabbage, and fried the egg rolls in a wok. I take short cuts anywhere I can, so I don’t hand shred anything! I also try to bake instead of fry.

chinese egg rolls

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!

baked egg rolls

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.

Baked Shrimp and Chicken Egg Rolls.

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.  It’s super easy, too!


Baked Shrimp & Chicken Egg Rolls

  • Author: Melissa
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 40 1x


  • 2 Tbsp. olive oil
  • 1 (16 oz.) package of tri-color cole-slaw package
  • 1 (10 oz.) package of shredded carrots
  • 2 cans of bean sprouts – drained
  • 3/4 tsp. salt
  • 1 tsp. minced garlic
  • 1/2 tsp. of ginger paste
  • 1 tsp. soy sauce
  • 8 oz. of mini shrimp – peeled, cooked and deveined
  • 1 cup of cooked cubed chicken
  • Egg roll wrappers – about 40-50
  • Olive oil cooking spray

Other Suggested Equipment

  • Non stick aluminum foil
  • Dish of water
  • Tbsp. measuring spoon
  • Strainer

Sweet & Sour Sauce Bonus

  • 1 Tbsp. corn starch mixed with 1 Tbsp. water
  • 1/2 cup of brown sugar
  • 1/4 tsp. salt
  • 1/3 cup of apple cider vinegar
  • 23 Tbsp. of pineapple juice
  • 3 Tbsp. ketchup
  • 1 tsp. Worcestershire sauce
  • 1 tsp. soy sauce


  1. In a large, non-stick skillet, add the olive oil and heat over med/high heat
  2. Add the coleslaw mixture, carrots and bean sprouts
  3. Add the salt, garlic, ginger and soy sauce – Mix in
  4. Cook the vegetables down for about 10 minutes
  5. Add the chicken and shrimp and cook for an additional 1-2 minutes
  6. Drain the water and place the strainer over a plate to continue draining while you fill wrappers
  7. Preheat the oven to 375 degrees

To fill the wrappers

  1. Set the wrapper out on a work surface
  2. Add 2 Tblsp. of egg roll filling to the length of the wrapper leaving some space on the edges for folding
  3. Fold the 2 sides over the mixture and roll the egg roll up
  4. 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
  5. Spray oil spray on the bottom of the egg roll and set it down on your foil lined pan
  6. Spray the top of the egg roll with the oil spray
  7. Repeat that process about 40 more times – (you’ll be an expert!)
  8. 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

  1. Mix the sweet and sour sauce ingredients into a sauce pan, and boil until thick


  • You can double sauce ingredients
  • Storing – you can freeze baked egg rolls. To reheat, warm the oven to 350 degrees. Heat for 20 minutes


  • 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



  • Serving Size: 6

baked egg rolls

Here’s some stuff you might need or even want for this recipe:
(affiliate link)

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