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
Scale
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.
