Skip the takeout with this healthier version of a classic appetizer that delivers all the crispy, savory flavors you crave!
Every time I order Chinese takeout, I have to get egg rolls. They are probably the main reason I like ordering from Chinese restaurants. Admittedly, they aren’t the healthiest food to have as a part of your regular diet—which is why I was so excited to come across this baked egg rolls recipe! I know that baking is generally considered healthier than deep-frying, the usual way of preparing egg rolls. I’ve recently committed to making small, healthy changes in my life, and homemade egg rolls that are baked in the oven are one of the tastiest so far!
This recipe includes the classic mix of chicken and vegetables, like carrots and cabbage, that you find in many restaurant egg rolls. That makes the savory, earthy, lightly spiced flavor profile remarkably similar. Plus, you still get that satisfying crunch when you bite into the outer layer because the wrapper crisps up beautifully in the oven. It’s almost hard to believe that these baked egg rolls deliver the iconic combo of crunchy casing and succulent filling—without all that extra fat and grease!
The best part, though, is how quick and easy this recipe is. It took me a few tries to nail the rolling technique, but everything else was super simple. And they’re ready to enjoy in one hour flat! I liked them with this Honey Mustard Dipping Sauce, but they’re tasty all by themselves. To make them even better, I might try making homemade Egg Roll Wrappers next time.
How to wrap egg rolls like a pro
The key to crisp, golden baked egg rolls is wrapping them tightly and with care. Don’t worry if your first few aren’t picture-perfect—wrapping egg rolls is a skill that improves with practice! Here are some tips for success:
Don’t overfill: Use about two to three tablespoons of filling per wrapper. Overstuffing can cause the rolls to burst or bake unevenly.
Cool and drain the filling: Make sure your chicken and vegetable mixture is cooled to room temp and drain off any excess liquid. This prevents soggy wrappers and helps them crisp up in the oven.
Seal the edges: Use your finger to brush a little water along the edges of the wrapper before rolling to create a tight, secure seal.
Wrap tightly: Fold the sides in, then roll up firmly from the bottom, pressing out any air as you go. Place each roll seam-side down on the baking sheet to keep it from unraveling.
How do I store leftovers?
Allow leftover baked egg rolls to cool completely to prevent sogginess in storage. Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 350°F. Or freeze them in a single layer on a baking sheet until solid, about 1 hour. Then transfer them to a freezer-safe bag or container and keep them in the freezer for up to 3 months. You can also freeze unbaked egg rolls, using the same method. Bake directly from frozen—previously cooked rolls at 375°F for 15–20 minutes, uncooked frozen rolls at 400°F for 25-30 minutes.
Serving suggestions
These baked egg rolls make a lovely light lunch or snack all by themselves. But if you’re serving them as an appetizer, the logical choice is a Chinese-inspired dish as the main course. I recommend this Chinese Spicy Zucchini Stir-Fry paired with steamed white rice. If you like a little heat, try these Chinese Five-Spice Chicken Thighs or Chinese Chicken Wings. For those who prefer to keep it mild, I suggest Orange Chicken or Chicken Lo Mein.
Recipe
Ingredients
- Cooking spray
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 cup cabbage shredded
- 1/2 cup carrots shredded
- 1/4 cup green onions finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 12 egg roll wrappers
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
- In a skillet over medium heat, cook the ground chicken, stirring occasionally to break up clumps, until no longer pink, about 5-10 minutes.
- Add garlic, cabbage, carrots, and green onions. Cook until vegetables are soft, about 5 minutes. Season with soy sauce, sesame oil, ginger, salt, and pepper.
- Remove from heat and let the filling cool for about 10 minutes.
- Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of filling onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Place seam side down on the prepared baking sheet. Repeat until all wrappers are filled.
- Spray the tops of the rolled egg rolls with cooking spray.
- Bake until golden and crisp, about 20-25 minutes, turning halfway through.
- Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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