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- #11104
These egg rolls are sure to please everyone at your next get-together. They're easy to make, and are baked instead of fried for a healthier option. Serve them with a dipping sauce, or enjoy them as is.
serves/makes:
ready in:
30-60 minutes
9 reviews
2 comments
ingredients
2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon oil
3 cloves finely chopped garlic
2 teaspoons fresh grated ginger root
4 cups finely shredded napa, Chinese, or regular cabbage
1 cup mung bean sprouts
1/2 cup grated carrot
2 tablespoons finely sliced green onions
1/2 pound ground turkey or ground beef
14 egg roll wrappers
directions
Combine the soy sauce and cornstarch in a small bowl and set aside.
Heat a wok or skillet over high heat and add the oil. When hot, add the garlic and ginger and stir fry for 5-10 seconds (do not let the garlic burn).
Add the cabbage, bean sprouts, carrots, and green onions. Cook, stirring constantly, for 2-3 minutes or until the cabbage starts to wilt.
Remove the vegetables from the pan and set aside.
Add the turkey or beef. Cook, stirring frequently, until no longer pink. Drain off any excess grease.
Add the vegetables back to the wok along with the soy sauce mixture. Cook, stirring frequently, until the sauce thickens. Remove the pan from the heat and set aside to cool.
Meanwhile, heat the oven to 400 degrees F. Grease a baking sheet.
Place one egg roll wrapper on a work surface so a pointed end is facing you. Place 1/4 cup of the filling just below the middle of the wrapper. Fold the pointed end nearest you up over the filling. Fold the side corners in over the top of that. Roll the egg roll tightly and brush the top corner with a little water to seal the edges. Repeat with remaining wrappers and filling.
Place the egg rolls seam-side down on the prepared baking sheet. Spritz the egg rolls with olive oil or non-stick cooking spray. Place in the oven and bake at 400 degrees F for 15-20 minutes or until golden brown.
Remove from the baking sheet and serve hot with your favorite dipping sauce.
common recipe questions
Can these be made in an air fryer?
Air fry them at 375 degrees F for 15 minutes or until browned.
nutrition data for baked egg rolls
130 calories, 2 grams fat, 21 grams carbohydrates, 7 grams protein per serving. This recipe is low in fat.
more recipes like baked egg rolls
CHICKEN EGG ROLLS
BEAN AND VEGETABLE EGG ROLLS
PORK AND SHRIMP EGG ROLLS WITH SWEET AND SOUR SAUCE
GROUND BEEF EGG ROLLS WITH THICK SWEET AND SOUR SAUCE
EGG ROLL WRAPPERS
PAN-FRIED EGG ROLL WRAPPERS
reviews & comments for baked egg rolls
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IHEARTEGGROLLS REVIEW:
October 24, 2019Delicious!! I love how simple these are to make. I use ground pork though (but follow the recipe the same)
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mostly sunny REVIEW:
September 27, 2016We have made these several times. I usually double the recipe and yield 30-40 rolls. As I am rolling them - I put them on a cookie sheet sprayed with non stick spray as the cornstarch in the wrappers will cause them to stick if the sheet is not sprayed. I put the full tray in the freezer for a few hours then package them up 4-6 uncooked. As we use them - we simply thaw in the fridge and then bake as per instructions. We serve with a hot red pepper jelly - yummy!
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sasch27 December 23, 2011
As to when to freeze... I freeze them after they are baked (or fried). The filling moistens the pastry and unless you put them in the freezer immediately it makes it difficult to freeze because they will stick together or fall apart if you wait too long.
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Guest Foodie January 9, 2009
I would like to freeze a bunch of eggrolls. However, I am stumped as to whether I should freez them after baking of prior to baking. Anyone have any ideas?
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wishuponakate REVIEW:
December 3, 2007I made them with firm tofu (crumbled), and they were so easy and turned out so well! I was concerned that not frying would make them soggy, but they were nice and crisp. SO GOOD.
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jsberson REVIEW:
September 30, 2007I was very impressed with the results! I used ground chicken instead of ground pork or beef, and it was very tasty. It took me a little longer than exppected to prep everything, but once I tried the first one, it was worth all the hard work!!!
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littlun REVIEW:
June 27, 2007This was an easy and tasty recipe. I opted for the veggie version, and it turned out perfect! The filling had even more flavor than I anticipated. We will make it again!
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Verdi REVIEW:
June 9, 2007This was an easy recipe to prepare & minimal dishes. The baked part was GREAT & we will never fry them again! Thanks
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ninety6tears REVIEW:
February 4, 2007I left out the meat to keep the calories down.....so good i had to freeze extras so I wouldn't defeat the purpose of making them healthy!!!!thank you! yummeee
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back36 REVIEW:
November 26, 2005This recipe turned out really well. I made a couple of slight changes based on personal preference. Instead of cooking spray, I used a light coat of olive oil to the pan and the tops of the egg rolls. I also used mild pork sausage and fried the veggies in 2 tablespoons of the leftover fat. The only thing that (my husband) said would make this better is to deep fry them, but I loved them just the way they were baked.
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Deannanjim REVIEW:
October 18, 2005I thought this was really good for being a homemade, baked egg roll. I added salt and pepper to the ground turkey. Very tasty!
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