Baked Egg Rolls

Brandi Kirkpatrick


I LOVE egg rolls! This is a quick fix. Feel free to use par-cooked fresh vegetables in place of frozen stir-fry mix. Also, mix up the veggie combos and meat options (just make sure they are pre-cooked).


★★★★★ 2 votes

10 Min
15 Min


  • ·
    1 1/3 cups fresh broccoli stir-fry vegetable blend, chopped
  • ·
    1 cup cooked chicken breast, shredded
  • ·
    4 1/2 teaspoons soy sauce
  • ·
    2 teaspoons sesame oil
  • ·
    2 garlic cloves, minced
  • ·
    1/2 teaspoon grounded ginger
  • ·
    8 egg roll wrappers

How to Make Baked Egg Rolls


  1. Preheat oven to 425°.
    In a small bowl, combine the first six ingredients. Set aside.
  2. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
  3. Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake for 10-15 minutes or until lightly browned. Serve warm.

Printable Recipe Card

About Baked Egg Rolls

Main Ingredient: Vegetable
Regional Style: Chinese
Other Tags: Quick & Easy Healthy

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