Best Crispy Baked Egg Rolls Recipes

TURKEY SPINACH CRISPY BAKED EGG ROLLS

Turkey Spinach Crispy Baked Egg Rolls image

These tempting turkey spinach crispy baked egg rolls are lower in fat without giving up crunchiness and fantastic flavor!

Provided by Culinary Envy

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Time 38m

Yield 12

Number Of Ingredients 16

Ingredients

1 pound lean ground turkey
1 onion, diced
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ½ cups fresh spinach
1 cup black beans, rinsed and drained
½ cup finely chopped red cabbage
1 tablespoon low-sodium soy sauce
1 tablespoon red chile paste
2 teaspoons garlic paste
12 egg roll wrappers
¾ cup bean sprouts
coconut oil cooking spray

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.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 10.7 g, Cholesterol 28.7 mg, Fat 3.3 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 0.9 g, Sodium 282.9 mg, Sugar 1.1 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

Ingredients

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.