Baked Egg Rolls

Egg rolls always top our list of favorite takeout foods. These homemade baked egg rolls are a slightly healthier spin on the classic, as they’re cooked in the oven. Plus, you get to control the fillings, so you can play around with different flavors and ingredients, or make them a little differently each time.

Pair your egg rolls with some hot and sour soup and sesame chicken, and keep some soy sauce on the side for dipping.

Ingredients for Baked Egg Rolls

• Carrots: Carrots bring crunch and sweetness to the filling.
• Bean sprouts: This recipe calls for canned bean sprouts, but you can also use fresh bean sprouts here. They have a nice, earthy flavor.
• Water chestnuts: Water chestnuts are actually vegetables, not nuts. They’re crunchy, and they taste mild and nutty.
• Green pepper: The green pepper is another source of sweetness and crunch. You can also use red or yellow pepper, if that’s what you have available.
• Green onions: Green onions (or scallions) add some sharpness and complexity to your flavors.
• Garlic clove: For the strongest flavor, let your garlic rest for at least 10 minutes after mincing it.
• Cooked chicken: Your chicken should already be cooked before beginning. Make sure it’s finely diced so it disperses well throughout each roll.
• Cornstarch: Cornstarch helps thicken the other liquids to make sure the end result is not too runny.
• Light soy sauce: Light soy sauce is saltier and thinner than dark soy sauce, and helps to elevate the other ingredients. It adds that soy sauce flavor without being overpowering.
• Brown sugar: Rather than making the egg roll filling overly sweet, the brown sugar helps the savory flavors stand out.
• Cayenne pepper: Cayenne pepper adds a kick, and a little pinch will go a long way.
• Egg roll wrappers: If you’re wondering where the egg is in egg rolls, here’s your answer: These wrappers are typically made with flour and egg.

Directions

Step 1: Cook the vegetables and chicken

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Coat a large skillet with cooking spray, and heat the pan over medium heat. Add the carrots, bean sprouts, water chestnuts, green pepper, green onions and garlic. Cook and stir until the vegetables are crisp-tender, about three minutes. Add the chicken, and heat it through.

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Step 2: Add the soy sauce mixture

In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth, and stir this sauce into the chicken mixture. Bring the skillet to a boil, then cook and stir for two minutes or until thickened. Remove the pan from the heat.

Step 3: Make the egg rolls

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Preheat the oven to 425°F. Spoon 1/4 cup of the chicken mixture on the bottom third of one egg roll wrapper. Fold the sides toward the center, then roll tightly. Place the egg rolls seam-side down on a baking sheet coated with cooking spray. Repeat with the remaining wrappers.

Editor’s Tip: Keep the remaining wrappers covered with a damp paper towel until you’re ready to use them.

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Step 4: Bake the egg rolls

Spritz the tops of the egg rolls with cooking spray. Bake them for 10 to 15 minutes or until they’re lightly browned.

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Baked Egg Roll Variations

• Mix up your meat: You can use ground pork, ground turkey or chopped-up shrimp instead of the chicken. If you want to use chicken but have a little less prep time, opt for ground chicken in your oven egg rolls.
• Skip the wrapper: You can continue cooking everything on the stove and skip the wrappers entirely. This is also a great way to make the dish gluten-free (as long as you sub in tamari for the soy sauce).
• Make effortless egg rolls: Thaw and chop 1 pound of a frozen stir-fry vegetable blend. Cook this in a large skillet with 1 pound of the ground meat of your choice, until the meat is no longer pink. Stir in 2 tablespoons of teriyaki sauce. Fill and bake the egg rolls as directed above.

How to Store Baked Egg Rolls

Store your oven egg rolls in the fridge for up to four days. We recommend reheating them in the oven.

Can you freeze baked egg rolls?

You can, and it’s a great way to have dinner (or snacks) ready to go. Let the egg rolls cool, then put them in a freezer-safe container. Separate the layers with waxed paper. To eat them, reheat the rolls on a baking sheet in a preheated 350° oven until they’re crisp and heated through.

Baked Egg Roll Tips

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Can I make these baked egg rolls in an air fryer?

Yes. Place them in an air fryer set to 400°. We’ve found the most success air-frying egg rolls for 8 to 12 minutes, or until they’re golden brown, then flipping and cooking them for an additional four to six minutes.

Can I make this baked egg roll recipe vegan?

Yes. Use fresh vegetables in the filling—shredded cabbage, onion, broccoli and mushrooms are all solid choices—and use vegan egg roll wrappers.

Where can I find egg roll wrappers?

Look for egg roll wrappers in the produce section of your local supermarket; they’re often stored near the tofu and kimchi. If you can’t find them, you can also use spring roll wrappers, rice paper or even phyllo dough.