Baked Egg Rolls Recipe | CDKitchen.com (2024)

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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.

recipe tips

Brushing the egg rolls with a bit of oil before baking helps them to brown evenly.

Serve the egg rolls immediately after baking, they are best when warm and crispy.

You can customize the filling with your favorite vegetables or protein.

If you prefer a spicy kick, add a dash of hot sauce or crushed red pepper flakes to the filling.

common recipe questions

Can these be made in an air fryer?

Air fry them at 375 degrees F for 15 minutes or until browned.

Can I omit the meat for a vegetarian option?

You can omit the meat and add more vegetables or tofu for a vegetarian version of the egg rolls.

Can I use a different protein instead of turkey or beef?

You can substitute the ground turkey or beef with ground chicken, pork, or even shrimp for a different flavor.

How do I prevent the egg rolls from getting soggy?

Make sure to preheat the oven. Make sure that the ground turkey or beef is well drained. The soy sauce mixture should thicken up when cooked but if there is excess liquid you can use a slotted spoon to scoop up the filling.

Can I make the filling ahead of time?

You can prepare the filling ahead of time and store it in the refrigerator until you are ready to assemble and bake the egg rolls.

What dipping sauce pairs well with these egg rolls?

A sweet and sour sauce, soy sauce-based dipping sauce, or a spicy chili sauce all work well with these egg rolls.

How do I store and reheat leftovers?

Store any leftover egg rolls in an airtight container in the refrigerator. To reheat, place them in the oven at 350 degrees F or air fryer until heated through.

Can I freeze the unbaked egg rolls for later use?

You can freeze the unbaked egg rolls on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Bake them directly from frozen, adding a few extra minutes to the baking time.

Can I deep fry these?

If you prefer a traditional fried egg roll, you can deep fry them in hot oil (360 degrees F) until golden brown and crispy.

nutrition data

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

reviews & comments

IHEARTEGGROLLS REVIEW:
October 24, 2019

Delicious!! I love how simple these are to make. I use ground pork though (but follow the recipe the same)
mostly sunny REVIEW:
September 27, 2016

We 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!
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.
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?
wishuponakate REVIEW:
December 3, 2007

I 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.
jsberson REVIEW:
September 30, 2007

I 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!!!
littlun REVIEW:
June 27, 2007

This 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!
Verdi REVIEW:
June 9, 2007

This was an easy recipe to prepare & minimal dishes. The baked part was GREAT & we will never fry them again! Thanks
ninety6tears REVIEW:
February 4, 2007

I 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
back36 REVIEW:
November 26, 2005

This 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.
Deannanjim REVIEW:
October 18, 2005

I 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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