Homemade Baked Egg Rolls Recipes

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SCRUMPTIOUS OVEN-BAKED EGG ROLLS



Scrumptious Oven-Baked Egg Rolls image

Crunchy egg rolls with crispy tofu, cabbage, cucumber, carrots, and cilantro. A delicious recipe! Serve with sweet and sour sauce or another Asian dipping sauce.

Provided by bananaholic

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 54m

Yield 12

Number Of Ingredients 16

1 ½ tablespoons olive oil
1 teaspoon sesame oil, divided
1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch wide
3 tablespoons water, or more as needed
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
1 pinch ground ancho chile pepper
1 clove garlic, minced
⅛ head cabbage, shredded
1 carrot, grated
1 Persian cucumber, grated
⅓ bunch fresh cilantro, chopped
4 green onions, chopped
12 egg roll wrappers
cooking spray

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
  • Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
  • Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 8 g, Cholesterol 0.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 127.4 mg, Sugar 1.4 g

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

BAKED EGG ROLLS



Baked Egg Rolls image

I like this recipe for egg rolls because it's baked. It uses ground pork, but I have substituted ground chicken and turkey successfully. I also have added bean sprouts to the mixture (reducing the amount of meat), stirring them into the cooked mixture with the other vegetables. Base recipe courtesy of Canadian Living magazine.

Provided by Sweet PQ

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground lean pork (or ground chicken or turkey)
3 green onions, chopped
2 garlic cloves, minced
1 carrot, grated
1/2 cup water chestnut, chopped
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
1/2 teaspoon pepper
12 egg roll wraps, large size - 5 1/2-inch
1 teaspoon vegetable oil

Steps:

  • Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
  • Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
  • In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
  • Place egg roll wrapper on work surface and brush with water.
  • Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
  • Pull bottom edge over the filling and roll up, pinching ends to seal.
  • Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.

BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 16 egg rolls

Number Of Ingredients 15

8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
  • Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
  • Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
  • Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
  • Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
  • Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
  • Allow to cool for 5 minutes before serving.

BAKED CHINESE EGG ROLLS



Baked Chinese Egg Rolls image

Provided by Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

2 cups thawed frozen stir-fry vegetables
1 cup diced or shredded cooked chicken
2 tablespoons hoisin sauce
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg, beaten
sesame seeds

Steps:

  • Heat the oven to 400 degrees F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
  • Stir the vegetables, chicken and hoisin sauce in a medium bowl. Spoon about 1/4 cup vegetable mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like a jelly roll. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg and sprinkle with the sesame seeds, if desired.
  • Bake for 20 minutes or until the pastries are golden brown.

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

CRISPY BAKED EGG ROLLS



Crispy Baked Egg Rolls image

Make and share this Crispy Baked Egg Rolls recipe from Food.com.

Provided by ratherbeswimmin

Categories     Asian

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup diced onion
4 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups diced green cabbage
2 cups diced celery
1 cup diced drained bamboo shoot
1 cup diced drained water chestnut
1/2 cup diced fresh shiitake mushroom
1/2 cup diced white button mushrooms
2 tablespoons low sodium soy sauce
1 tablespoon rice wine
1 tablespoon honey
24 egg roll wraps
2 tablespoons dark sesame oil, warmed

Steps:

  • Preheat oven to 400°.
  • Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
  • Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
  • Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
  • Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
  • Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
  • Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
  • Lightly brush the edges of the wrapper with water.
  • Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
  • Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
  • Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
  • Remove from the oven and serve immediately.

Nutrition Facts : Calories 246.3, Fat 3.4, SaturatedFat 0.5, Cholesterol 5.8, Sodium 485.8, Carbohydrate 46.1, Fiber 2.8, Sugar 4.2, Protein 7.7

EASY BAKED EGG ROLLS



Easy Baked Egg Rolls image

Make and share this Easy Baked Egg Rolls recipe from Food.com.

Provided by seesko

Categories     Vegetable

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

2 tablespoons oil
16 ounces coleslaw mix
4 green onions, chopped
1 1/2 cups bean sprouts
1 tablespoon white wine
2 tablespoons oyster sauce
2 tablespoons soy sauce
8 1/2 ounces baby shrimp
1 tablespoon cornstarch
20 egg roll wraps

Steps:

  • Preheat oven to 400°F.
  • Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tablespoons cold water and add. Stir for about 1 minute, until sauce is thickened.
  • Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
  • Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
  • Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.

BEEF EGG ROLLS



Beef Egg Rolls image

Crispy fried egg rolls stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine that goes well with any Chinese dish. The sherry makes it better.

Provided by HERCATE

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 45m

Yield 16

Number Of Ingredients 18

1 pound lean ground beef
1 onion, thinly sliced
½ teaspoon dried minced garlic
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 large head cabbage, finely shredded
¼ cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
½ teaspoon salt
½ teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers

Steps:

  • In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
  • In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
  • Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 22.1 g, Cholesterol 21.1 mg, Fat 15.8 g, Fiber 2.1 g, Protein 9.4 g, SaturatedFat 2.9 g, Sodium 576.5 mg, Sugar 2.7 g

EASY EGG ROLLS



Easy Egg Rolls image

I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 40 egg rolls.

Number Of Ingredients 9

1 pound ground beef, cooked and drained
1 package (14 ounces) coleslaw mix
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
Onion powder to taste
40 egg roll wrappers
1 tablespoon all-purpose flour
Vegetable oil for frying

Steps:

  • In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

Nutrition Facts :

BAKED EGG ROLLS



Baked Egg Rolls image

Adapted from a recipe found at canadianliving.com - using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven. From the Canadian Living Test Kitchen, so it's tested until perfect. Serve with plum sauce or sweet chili sauce.

Provided by evelynathens

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground lean pork
3 green onions, chopped
3 minced garlic cloves
1 cup bean sprouts
1 carrot, grated
1/2 cup chopped water chestnut
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon pepper
12 large egg roll wraps
1 teaspoon vegetable oil
plum sauce
sweet chili sauce

Steps:

  • In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, bean sprouts, carrot, water chestnuts and ginger; cook over medium heat until onions are softened, 3 minutes.
  • In small bowl, whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.
  • Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon 3 tbsp pork mixture on bottom third, leaving 1/2-inch borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.
  • Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.

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