What the ELLE...Baked Egg Rolls

What the ELLE...Baked Egg Rolls

HoneyBooBoo 0

"These crispy eggs rolls are packed with tasty ingredients like water chestnuts, peppers, and chicken. They make a great appetizer, snack, or side dish."


35 m servings 150 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.
  3. Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
  4. Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.
  5. Bake in preheated oven until lightly browned, 10 to 15 minutes.
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  1. 16 Ratings


Pretty tasty - much healthier than frying. Next time I would leave the sugar out - it made the filling just a tad too sweet for me. I might add a little fresh ginger along with the garlic. Mine ...

Great basic recipe-- I was pleasantly surprised with the results of oven frying in this recipe. However I preferred to skip the cans and use fresh ingredients such as grated cabbage and bean sp...

Taste much better than deep fried. I ledt out the sugar and brushed the tops with olive oil mixed with a little fresh ginger. Sprinkled with sesame seeds. YUM

I tweaked this quite a bit on everything but the sauce. I used a Rainbow bagged salad with what I thought was shredded cabbage, red cabbage, broccoli, and carrots. It was actually shredded cauli...

I was uncertain about bell pepper, and brown sugar, in egg rolls. My instinct was correct, they were the strangest tasting egg rolls ever. Second time I omitted both ingredients, added napa ca...

These were terrific. Love baking them instead of frying. The filling adapts well to changes. For example, I used a bag of "coleslaw mix" (shredded cabbage with some carrots) instead of bean s...

We enjoyed the idea of baking these instead of frying for a healthier version. Egg Roll filling always reminds me of soup... add whatever you like or what you have on hand. I did skip the suga...

This was my first time making egg rolls and I like the baking idea. However, I didn't care for the filling. It tasted like carrots and that's about all. Will check other recipes.

I tried this recipe for girls night an it was such a great choice! It's become a favourite amongst my family and friends. We made the recipe with spring roll wrappers instead of egg roll wrapper...