What the ELLE...Baked Egg Rolls

What the ELLE...Baked Egg Rolls

13 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  HoneyBooBoo

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (13)

Rate This Recipe
Baking Nana

Baking Nana

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 took about 20 minutes - turning after 10 minutes. Keep an eye on them - they can go from just right to too brown in moments. Thanks for the recipe Elle.



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 sprouts. Instead of sugar, I used a bit of sweet chili sauce. I also made a dipping sauce of soy sauce, sesame oil, sesame seeds and sweet chili sauce and we enjoyed these for the main meal. Thanks!



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

More Reviews

Similar Recipes

Irish Egg Rolls

Irish Egg Rolls

Egg Rolls

Egg Rolls

Cheeseburger Egg Rolls

Cheeseburger Egg Rolls

Egg Rolls a la Paye

Egg Rolls a la Paye

Avocado Baked Eggs

Avocado Baked Eggs

Deluxe Egg Rolls

Deluxe Egg Rolls


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Irish Egg Rolls


next recipe:

Avocado Baked Eggs