Best Baked Egg Rolls Recipes

BAKED EGG ROLLS

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.

BAKED CHICKEN EGG ROLLS

Steps:

• In a small bowl, combine the first six ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers.

BAKED EGG ROLLS

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.

SCRUMPTIOUS OVEN-BAKED EGG ROLLS

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.

BAKED SOUTHWESTERN CHICKEN EGG ROLLS WITH AVOCADO RANCH DIPPING SAUCE RECIPE - (4.5/5)

Steps:

• For egg rolls: Preheat oven to 425 degrees F. Prepare baking sheets with cooking spray. In a large bowl mix together chicken, corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling. Place on baking sheet, not allowing egg rolls to touch. Lightly spray the tops of the egg rolls with cooking spray and bake for 7 minutes. Turn the egg rolls over and bake on the other side for an additional 7 minutes. For avocado ranch: Place all ingredients in a blender and pulse until smooth. Use immediately.

BAKED EGG ROLLS

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.

BAKED SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCH

Steps:

• For Egg Rolls:.
• Preheat oven to 425 degrees Fahrenheit.
• Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• In a large bowl mix together corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
• Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper.
• Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two sides and continue rolling to the last point.
• Wet your finger with water and dab a bit on the corner to seal the egg roll.
• Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
• Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
• For Ranch:.
• Place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onin, salt, and avocado in a blender and pulse until smooth.
• Use immediately.

EASY BAKED EGG ROLLS

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.

BAKED BREAKFAST EGG ROLLS

Steps:

• 1. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray. In a small sauté pan, sprayed with non-stick cooking spray, scramble 3 eggs with 2 tablespoons of water or milk, set aside.
• 2. Over medium heat, in a medium sauté pan, heat oil, add scallions, carrots, mushrooms, ginger, garlic and chili pepper flakes. Saute until carrots have softened, but not brown, approximately 5 minutes.
• 3. Add chicken or pork and heat for 2 - 3 minutes. Add hoisin sauce, stir well and heat for 1 - 2 minutes longer. Remove from heat and cool slightly.
• 4. Place an egg roll wrapper on a cooking board with a corner pointing towards you. With a finger, wet the outer edges of wrapper. About a third of the way up wrapper, spread a small portion of the scrambled egg, the meat mixture and the rice. Pull corner closet to you, up and over the mixture, fold in the sides and continue to roll, ending with the final point facing downward on the baking sheet.
• 5. Finish preparing all the rolls, place on baking sheet and brush each with egg wash. Bake for 20 to 25 minutes until golden brown. Serve with Hot Mustard Sauce or a Sweet Chili Sauce.

TURKEY SPINACH CRISPY BAKED EGG ROLLS

Steps:

• Preheat oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
• Combine turkey, onion, cumin, garlic powder, onion powder, salt, and pepper in a nonstick skillet over medium heat. Cook and stir for 3 minutes. Add spinach, black beans, cabbage, soy sauce, red chile paste, and garlic paste. Cook until turkey is no longer pink, 3 to 5 minutes. Drain excess grease.
• Place egg roll wrappers on a flat work surface and brush edges with water. Place a few bean sprouts diagonally in the center; cover with 3 tablespoons of the turkey mixture. Fold bottom corner over the filling and roll up halfway. Fold in both sides snugly. Moisten edges of last flap. Roll up and seal top corner. Place flap-side down on the baking sheet. Repeat with remaining wrappers and filling.
• Spray tops of egg rolls lightly with coconut oil spray.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

EASY VALLEY BAKED EGG ROLLS #RSC

Steps:

• In a large skillet over medium heat, saute for 2 minutes shallots and baby carrots, stirring often. Add chicken breast, Hidden Valley Ranch Original Seasoning Mix, soy sauce, ginger, garlic, white wine, corn starch and sugar. Stirring often cook this mixture for about 7 to 8 minutes. Remove from heat and stir in green onions and spinach. Set aside to cool completely. This could be made the day or morning before.
• Preheat oven to 400 degrees.
• On the Egg Roll Wrapper package there is a diagram and instructions on how to assemble. If that isn't handy, here is my best description:.
• 1) Take one wrapper and place it on a work surface in front of you with one corner facing you.
• 2) In the middle put 1/4 cup of the cooled filling. Pull up the bottom corner and cover filling completely.
• 3) Bring both sides in to the middle. Wet the remaining end with water, using your finger and roll the roll forward towards the wet end and seal.
• 4) Place seam side down on a non stick sprayed baking sheet. Continue until all filling is used.
• Spray all the tops with non stick spray. Bake for 15-20 minutes until nicely browned.
• Mix sauce ingredients in a small bowl and dip, eat, dip, eat.
• Delicious!

BAKED SOUTHWEST EGG ROLLS

Steps:

• Preheat oven to 400 degrees F.
• Add olive oil to a large skillet over medium-high heat.
• Add green onion and red bell pepper and sauté for 3-5 minutes, or until soft.
• Add corn, black beans, spinach and jalapeño peppers and cook until heated through.
• Add the chicken, cumin, chili powder, salt, and cayenne pepper until well combined.
• Remove from heat and stir in the cheese.
• Place egg roll wrapper on a flat, clean surface with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
• Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
• Place egg rolls on a baking sheet sprayed with nonstick cooking spray.
• Spray the tops of egg rolls with cooking spray.
• Bake for 20 minutes, or until golden brown, flipping halfway through.

BAKED EGG ROLLS WITH GROUND TURKEY

Steps:

• 1. Heat oven to 400 degrees
• 2. Mix soy sauce with corn starch. Set aside. Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon of cooking oil. Over high heat stir-fry 1-2 cloves of garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrots and green onions. Stir fry until cabbage is wilted. Remove vegetables. set aside. Add ground turkey, add remaining garlic and stir fry until no longer pink. Drain off any fat. Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little. Spray cookie sheet with nonstick cooking spray. Turn eggroll wraper so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the eggroll. Moisten the top corner with a bit of water to prevent it from unrolling. Repeat until you run out of wrappers or filling. NOTE: Keep the eggroll wrappers in their wrapper or cover with a moist kitchen towell so they don't dry out. Should make at least 14 eggrolls. Place eggrolls seam side down on the cookie sheet, they can be close together but not touching. Lightly spray with nonstick cooking spray. Bake 15-20 minutes until golden brown.
• 3. Variation: Replace meat with about 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots. Enjoy!

LOADED BAKED POTATO EGG ROLLS RECIPE - (4.5/5)

Steps:

• Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder in a large bowl and shredded cheese if you are substituting for string cheese). Mix until well combined. Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese (or you could put in a cup of shredded cheddar into the mixture, or a chunk of cheddar instead of string cheese) trying to ensure it is completely covered (this helps prevent leaks). Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package). Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy. You could also bake these for 20 minutes on 350. Serve hot with sour cream for dipping.

CRISPY BAKED EGG ROLLS

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.

BAKED SLOPPY JOE EGG ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until turkey is completely browned, 5 to 7 minutes.
• Stir sloppy joe sauce into the turkey and onion mixture; simmer until slightly thickened, about 5 minutes. Remove skillet from heat and stir Cheddar cheese into the turkey mixture until melted.
• Lay an egg roll wrapper onto a flat surface. Spoon about 2 tablespoons of the turkey mixture down the center of the wrapper making a line that reaches to within an inch of 2 opposing corners. Fold the near corners over the filling so the points overlap the filling. Fold one of the remaining corners over the filling and roll to form a log. Repeat filling and rolling with remaining filling and wrappers until all filling is used. Brush olive oil over the rolls to coat and arrange onto the prepared baking sheet.
• Bake rolls in the preheated oven until lightly browned and crispy, 12 to 15 minutes.

BAKED JALAPENO POPPER EGG ROLLS

Steps:

• Preheat oven to 400 degrees. Spray a non-stick baking sheet with cooking spray.
• In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices. Stir well to combine.
• Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese.
• Bake 12-14 minutes.

BAKED TURKEY EGG ROLLS

Steps:

• Mix soy sauce and cornstarch. Spray nonstick wok or 10-inch nonstick skillet with cooking spray; heat over high heat. Add cabbage, bean sprouts, carrot and onions; stir-fry 5 to 7 minutes or until cabbage is wilted. Remove mixture from wok.
• Add turkey, five-spice powder and gingerroot to wok; stir-fry over medium heat until turkey is no longer pink. Add soy sauce mixture and cabbage mixture; cook and stir about 1 minute or until thickened. Cool turkey mixture.
• Place 1/4 cup turkey mixture slightly below center of egg roll skin. (Cover remaining skins with dampenend towel to keep them pliable.) Fold corner of egg roll skin closest to filling over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner with water; roll up enclosed filling to seal. Repeat with remaining egg roll skins and turkey mixture. (Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.)
• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place egg rolls, seam sides down, on cookie sheet. Lightly spray egg rolls with cooking spray. Bake 15 to 20 minutes or until golden brown.

BAKED EGG ROLLS

Steps:

• Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
• Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
• Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.
• Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.
• To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.

BAKED POTATO EGG ROLLS #5FIX

Steps:

• Warm potatoes about 45 seconds in microwave.
• Add cheese and bacon, mix together.
• Place mixture in wraps, approximately 3 tablespoons per wrap.
• Use finger to wet all eges with water very slightly.
• Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
• Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
• Serve and eat.