If you’ve ever craved that perfectly crunchy, golden snack that’s bursting with flavorful filling but wanted a healthier twist, you are absolutely going to love this Crispy Oven Baked Egg Rolls Recipe. It masterfully combines tender cooked chicken, fresh shredded veggies, and classic seasonings wrapped in thin, crisp egg roll wrappers, then baked to perfection. This recipe delivers all the satisfying textures and tastes of traditional fried egg rolls without the mess or extra oil, making it your new favorite go-to appetizer or snack that’s both delightful and simple to prepare.
Ingredients You’ll Need
These ingredients are straightforward but essential for achieving the perfect balance of flavor, texture, and color in your Crispy Oven Baked Egg Rolls Recipe. Each component plays a vital role from the fresh crunch of cabbage to the savory notes of garlic and ginger.
- 1 tablespoon vegetable oil: Used for sautéing the vegetables, it helps soften them and build flavor.
- 1/2 cup shredded cabbage: Adds a crunchy texture and mild sweetness, classic for egg roll fillings.
- 1/2 cup shredded carrots: Provides vibrant color and natural sweetness to balance the savory elements.
- 1/2 cup cooked chicken, chopped: Your protein powerhouse making the filling hearty and satisfying.
- 1/4 cup green onions, sliced: Delivers a fresh, zesty lift and a pop of green.
- 1 tablespoon soy sauce: Brings a depth of umami and perfectly seasons the filling.
- 1 teaspoon garlic powder: Infuses warm, aromatic notes without overpowering.
- 1 teaspoon grated ginger: Adds a subtle spicy brightness essential in Asian-inspired dishes.
- 1/2 teaspoon salt: Enhances the overall flavor of the filling.
- 1/4 teaspoon pepper: Adds a balanced hint of heat.
- 10 egg roll wrappers: The crisp, thin shells that wrap up all the delicious filling.
- 1 tablespoon cornstarch: Mixed with water to create a slurry that seals the wrappers securely.
- 1 tablespoon water: Mixed with cornstarch as a natural adhesive for the wrappers.
- 1/4 cup vegetable oil for brushing: Keeps the egg rolls golden and crispy during baking.
How to Make Crispy Oven Baked Egg Rolls Recipe
Step 1: Prep the Oven and Baking Tray
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or a silicone baking mat. This sets the stage for perfectly crispy egg rolls without sticking or burning.
Step 2: Sauté the Vegetables
Heat your tablespoon of vegetable oil in a large skillet over medium heat. Once hot, toss in the shredded cabbage and carrots. Cook for 2-3 minutes while stirring occasionally until the veggies soften and just start to release their natural sweetness. This step brings out the best texture for your filling so it’s tender but not soggy.
Step 3: Add Chicken and Seasonings
Now, fold in the chopped cooked chicken, sliced green onions, soy sauce, garlic powder, grated ginger, salt, and pepper. Keep stirring for another 2-3 minutes to let all those flavors intermingle and warm through, creating a balanced and savory filling base.
Step 4: Cool the Filling
Once combined, remove the skillet from heat and allow the filling to cool for a few minutes. Cooling prevents the egg roll wrappers from becoming soggy or tearing during rolling, making them much easier to handle.
Step 5: Prepare the Sealing Slurry
In a small bowl, mix together the cornstarch and water to create a smooth slurry. This acts as your edible glue to seal the egg rolls tightly so they stay together in the oven without opening or leaking.
Step 6: Assemble the Egg Rolls
Lay an egg roll wrapper flat on a clean surface with a corner facing you (like a diamond shape). Spoon about 2 tablespoons of the cooled filling into the center. Fold the bottom corner up over the filling, then tuck in the two sides snugly. Roll tightly towards the last corner and seal the edge with a brush of the cornstarch slurry, pressing gently to secure.
Step 7: Brush and Bake
Place each wrapped egg roll seam side down on your prepared baking sheet. Lightly brush each with the remaining vegetable oil; this simple step guarantees that irresistible golden crispness after baking. Bake in your preheated oven for 15-20 minutes, turning halfway through so they get evenly browned and perfectly crispy on all sides.
Step 8: Cool Before Serving
Allow the egg rolls to cool just slightly once out of the oven—this also helps the wrappers firm up a bit more and makes them easier to enjoy without burning your fingers or mouth.
How to Serve Crispy Oven Baked Egg Rolls Recipe
Garnishes
Fresh garnishes like thinly sliced green onions, a sprinkle of toasted sesame seeds, or a small handful of chopped cilantro perfectly enhance the flavor and presentation of your egg rolls. Even a wedge of lime on the side adds a burst of freshness and tang.
Side Dishes
Pair your crispy oven baked egg rolls with dipping sauces such as sweet chili sauce, classic soy sauce, or a tangy plum sauce for extra flavor layers. For a fuller meal, serve alongside steamed jasmine rice or a crisp Asian-style salad to balance the texture and keep things light and fresh.
Creative Ways to Present
For a fun twist at parties or family dinners, arrange your egg rolls vertically in a bamboo steamer basket or serve them in mini lettuce cups for a bite-sized finger food experience. You can also set up a dipping station with a variety of sauces to let everyone customize their own perfect combo.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, you can store your baked egg rolls in an airtight container in the refrigerator for up to 3 days. To retain their crispiness, place a paper towel inside the container to absorb any moisture.
Freezing
Want to save time later? Freeze the rolled but unbaked egg rolls on a parchment-lined tray until solid, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months and can be baked straight from frozen—just add a few extra minutes to the cooking time.
Reheating
To reheat and refresh the crispy texture, pop leftover egg rolls in a preheated oven at 375°F (190°C) for about 8-10 minutes. Avoid microwaving if you want to maintain that crunchy exterior.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the cooked chicken and consider adding mushrooms, tofu, or extra veggies like bean sprouts or water chestnuts for texture. Season as usual with soy sauce and spices for full flavor.
Are there any substitutions for egg roll wrappers?
If you can’t find egg roll wrappers, won ton wrappers can be used as a substitute, though they are usually smaller and may require adjusting the filling quantity. Rice paper wraps are another option but will give a different texture.
How do I prevent the egg rolls from getting soggy?
Make sure the filling is cool before wrapping, and don’t overfill. Brushing the rolls lightly with oil before baking helps them crisp up nicely, and turning them halfway ensures even baking.
Can this recipe be made gluten-free?
Yes! Use gluten-free soy sauce and gluten-free egg roll wrappers if available. Double-check all other ingredients to ensure they meet your dietary needs.
How can I make this recipe spicier?
Add some chopped fresh chili peppers or a splash of chili garlic sauce to the filling. You might also serve with spicy dipping sauces to let everyone control their own level of heat.
Final Thoughts
This Crispy Oven Baked Egg Rolls Recipe truly brings the joy of a restaurant favorite right into your kitchen with less fuss and healthier ingredients. Once you try making these at home, crisp, flavorful egg rolls will never feel out of reach again. I can’t wait for you to whip up a batch and enjoy the wonderful crunch and savory goodness with friends and family—trust me, they’ll be asking for seconds!
Print
Crispy Oven Baked Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 egg rolls
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Description
These crispy oven baked egg rolls are a healthier twist on the traditional fried version. Filled with a savory mixture of cooked chicken, shredded cabbage, carrots, and green onions, these egg rolls are perfectly seasoned with soy sauce, garlic, and ginger, then baked to golden perfection for a crunchy exterior without the added oil from frying.
Ingredients
Filling
- 1 tablespoon vegetable oil
- 1/2 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup cooked chicken, chopped
- 1/4 cup green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Wrapping and Sealing
- 10 egg roll wrappers
- 1 tablespoon cornstarch
- 1 tablespoon water
For Brushing
- 1/4 cup vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Cook Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add shredded cabbage and carrots, cooking while stirring occasionally for 2-3 minutes until they soften slightly.
- Add Chicken and Seasonings: Stir in the chopped cooked chicken, sliced green onions, soy sauce, garlic powder, grated ginger, salt, and pepper. Cook for another 2-3 minutes until the mixture is well combined and heated through.
- Cool Filling: Remove the skillet from heat and allow the filling to cool for a few minutes to make it easier to handle when wrapping.
- Make Cornstarch Slurry: In a small bowl, mix cornstarch with 1 tablespoon water to create a thick slurry used to seal the egg roll wrappers.
- Assemble Egg Rolls: Lay one egg roll wrapper flat with a corner facing you. Place about 2 tablespoons of cooled filling in the center. Fold the bottom corner up over the filling, then fold in the sides and roll tightly.
- Seal Wrappers: Use the cornstarch slurry to seal the edge of the wrapper by pressing gently to ensure it sticks. Repeat this process for all wrappers and filling.
- Prepare for Baking: Place the rolled egg rolls seam side down on the prepared baking sheet and lightly brush each with vegetable oil to help achieve crispiness.
- Bake Egg Rolls: Bake in the preheated oven for 15-20 minutes, turning halfway through, until the egg rolls are golden brown and crispy.
- Cool and Serve: Let the egg rolls cool slightly before serving to enjoy the full crispy texture and flavorful filling.
Notes
- Ensure the filling is cooled before wrapping to prevent the wrappers from becoming soggy or tearing.
- You can substitute the cooked chicken with cooked shrimp, pork, or tofu for different variations.
- For extra crispiness, brush the egg rolls with oil twice during baking, once at the start and again halfway through.
- If you prefer, you can add other vegetables like mushrooms or bean sprouts to the filling.
- Serve with soy sauce or sweet chili sauce for dipping.
