Baked Not Fried Egg Rolls Recipes

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BAKED EGG ROLLS



Baked Egg Rolls image

These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! -Barbara Lierman, Lyons, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 15

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers
Cooking spray

Steps:

  • Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the 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 or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

BEST EGG ROLLS



Best Egg Rolls image

These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.

Provided by Angela Hamilton

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Yield 8

Number Of Ingredients 10

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

Steps:

  • Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  • In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  • Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  • Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g

PORK EGG ROLLS



Pork Egg Rolls image

Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 14

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 Napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
Coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
Bottled sweet-and-sour sauce and spicy mustard, for serving

Steps:

  • In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
  • Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
  • In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
  • To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
  • To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

Nutrition Facts : Calories 417 g, Fat 22 g, Fiber 3 g, Protein 18 g

EGG ROLLS (NO FRY!)



Egg Rolls (No Fry!) image

These are a lower fat version of a similar recipe, they are not fried and yet have a crispy yummy texture..and the turkey burger (Italian style) makes these yummy treats a lot less of a guilty pleasure.

Provided by Mrs.HunnyBunny

Categories     Poultry

Time 50m

Yield 15 serving(s)

Number Of Ingredients 9

1 lb italian style ground turkey, scrambled
15 -25 egg roll wraps
3 cups cabbage, shredded
1 head garlic, minced
2 teaspoons five spice seasoning
1 onion, chopped
3 carrots, shredded
salt and pepper
1/2 cup cilantro, chopped

Steps:

  • 1. Dice all ingredients ahead of time as specified.
  • 2. Scramble turkey burger, adding the garlic, onion and five spice half way thru the cooking process.
  • 3. Add the carrot, salt and pepper when it looks almost done. Cook one to two minutes or until carrots are tender.
  • 4. Turn off heat and stir in cabbage, stirring until thouroughly combined and cabbage starts to soften.
  • 5. Drain meat and cabbage as the salt takes some of the water out of the cabbage. I drain in my sink under a weighted bowl for 15 minutes.
  • 6.Spoon 3 tablespoons or whatever looks good to you into the center of a wrapper, with one point facing you.
  • 7. Fold the top corner up over filling, rolling tightly, tuck corners by folding them up over the first corner, then finish rolling over, sealing the last corner with a little bit of water before rolling the final roll over corner.
  • 8. Either bake right away or freeze in single layer on pan until completely frozen then bag in freezer bag for later use.
  • 9. To bake right away, preheat over to 350 degrees, and spray each rolls top with cooking spray.
  • 10. Bake for 10 minutes, turn over, spray again and bake another 10 minutes. If cooking from frozen add 5 more minutes to last side.
  • 11. Dip in your favorite sauce, I love the sweet chile sauce, and enjoy!

Nutrition Facts : Calories 155.7, Fat 3, SaturatedFat 0.8, Cholesterol 26.8, Sodium 223.6, Carbohydrate 22.6, Fiber 1.4, Sugar 1.4, Protein 9.1

BAKED NOT FRIED EGG ROLLS



Baked Not Fried Egg Rolls image

I wanted to make egg rolls for my hubby and me but I don't own a deep fryer and to be healthier I wanted to bake my egg rolls rather than fry them. I adapted the recipe "Awesome Egg Rolls", Recipe #8674 to be baked rather than fried. This recipe is very simple, and in my opinion fail proof. These egg rolls are delicious, and crispy like restaurant egg rolls, but with out all of the grease. I hope you enjoy this healthier alternative to the traditional fried egg rolls.

Provided by B.A.B

Categories     Vegetable

Time 1h10m

Yield 20-30 egg rolls, 10-15 serving(s)

Number Of Ingredients 8

1 lb lean ground beef
1 (10 ounce) package shredded cabbage
1 carrot (grated)
salt and pepper
garlic powder
20 -30 egg roll wraps
1 egg
pam nonstick cooking spray

Steps:

  • Preheat oven to 425 degrees.
  • Brown ground beef with salt, pepper and garlic powder. Use a lot of salt, pepper and garlic powder because the flavors will decrease when the meat is mixed with the cabbage and carrots.
  • After browning meat and getting the seasoning to the right taste (try the meat to see if it has enough flavor) place the cabbage and carrots in a very large mixing bowl.
  • Add the ground beef on top of the veggies.
  • Mix well and allow to sit for about 15 minutes. This step allows the cabbage to soften for easier rolling and lets the flavors mix.
  • Taste the cabbage and see if the flavoring is still strong enough. Add more salt, pepper and garlic powder until you get a taste you enjoy.
  • Crack the egg into a small bowl to make an egg wash to use when sealing the egg rolls.
  • Place 1-2 Tbs (more or less for easy rolling of egg rolls) of cabbage/meat mixture onto each egg roll wrap.
  • Fold egg roll wrap according to directions on package being sure to wrap them tightly.
  • Brush egg wash onto wrap while folding to seal the egg rolls.
  • Place egg rolls onto cookie baking sheet.
  • Spray egg rolls with PAM. Use enough PAM to give egg rolls a nice shine.
  • Flip egg rolls over and spray all sides well.
  • Place egg rolls in oven and bake for 15 minutes Egg rolls should be blond in color and crispy. Do not let egg rolls get too dark.

Nutrition Facts : Calories 282.7, Fat 6, SaturatedFat 2.2, Cholesterol 56.4, Sodium 412.3, Carbohydrate 39.3, Fiber 2, Sugar 1.3, Protein 16.4

WHAT THE ELLE...BAKED EGG ROLLS



What the ELLE...Baked Egg Rolls image

These crispy eggs rolls are packed with tasty ingredients like water chestnuts, peppers, and chicken. They make a great appetizer, snack, or side dish.

Provided by HoneyBooBoo

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 35m

Yield 8

Number Of Ingredients 15

2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
½ cup chopped water chestnuts
¼ cup chopped green bell pepper
¼ cup chopped green onions
1 clove garlic, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers
nonstick cooking spray

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.
  • Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
  • Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.
  • Bake in preheated oven until lightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 16.9 g, Cholesterol 27.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 12.4 g, SaturatedFat 0.9 g, Sodium 212.6 mg, Sugar 2.3 g

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