Best Oven Baked Egg Rolls Recipes

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

Ingredients

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

OVEN BAKED EGG ROLLS

Oven Baked Egg Rolls image

I have been playing around with baking (not frying) egg rolls and have figured out the right oven temp, a filling that doesn't get soggy, and a simple peanut dipping sauce that makes the egg rolls come alive. It looks like there are a lot of ingredients and prep (and that is true), but sometimes I make the filling the night...

Provided by Linda Dalton

Categories Other Appetizers

Time 1h

Number Of Ingredients 21

Ingredients

2 Tbsp oyster sauce
1 Tbsp lite soy sauce
1 Tbsp toasted sesame oil
2 tsp sugar
1 Tbsp canola oil
1/2 head small savoy cabbage shredded
1 small onion finely chopped
2 scallions finely chopped
3 carrots grated
1 serano chili chopped, seeds and ribs removed
2 tsp fresh ginger grated
1 c cooked chicken shredded
6-8 egg roll wrappers
1 egg mixed with a bit of water to make an egg wash
DIPPING SAUCE
1/4 c creamy peanut butter
2 Tbsp lite soy sauce
2 Tbsp rice vinegar
1 tsp srirscha sauce
2 Tbsp water
garnish with chopped scallions and fresh cilantro

Steps:

1. I like to make my stir fry sauce first. In medium size bowl, combine first 4 ingredients; oyster sauce through sugar (all available in the International aisle of your grocery store). Whisk to incorporate and set aside. Prep your vegetables and get ready to stir fry.
2. Pre heat your oven to 400 degrees and prep a baking sheet with foil and mist with cooking spray. Set aside.
3. In large skillet or wok, on medium heat, add canola oil and add cabbage and onions and coat with the warm canola oil. Sprinkle with a little salt and pepper if you desire. There's plenty of seasoning in this dish, so it's an option, not mandatory. Now add the carrots, ginger, scallions, and the Serano chili. Coat these veggies with the oil and saute until the cabbage seems to be wilting. Add the cooked chicken and the stir fry sauce. Mix well and remove from heat. Let cool before you begin to roll the egg rolls.
4. To roll the egg rolls: Place one egg roll wrapper on smooth surface (egg roll should be facing you as a diamond shape). Add about 2 T of filling on the lower part of the diamond.
5. Fold bottom corner over filling and roll half-way up to cover filling. Moisten edges of wrapper with egg wash.
6. Fold in both sides of wrapper snugly against filling, securing with the egg wash. Roll wrap up and seal top corner. Lay flap side down and place on prepared baking sheet. When all egg rolls are ready, brush top with egg wash and place in oven for 6 minutes.
7. Flip egg rolls carefully with a spatula and spoon, add a bit more egg wash to the top and bake second side another 6 minutes. If the egg rolls are not crispy looking enough, bake another 2-3 minutes on each side.
8. While egg rolls are cooking, make the dipping sauce. Whisk all dipping sauce ingredients, pour into small bowl and garnish sauce and finished egg rolls with scallions and cilantro.