Baked Chicken Egg Rolls

  June 21, 2014

With summer officially arriving this weekend, it’s been all grilled food around here lately, but tonight, I felt the need to change it up. I have to say that I used to love Egg Rolls, but the grease taste really is unappealing to me now. These Egg Rolls are not only good, but a healthier version of their deep fried counterparts. Packed with nutrition with cabbage, garlic, ginger and carrots they will give your family a good balance of nutrition. You can even make these ahead of time and just bake when you are ready to eat. Enjoy!

Baked Chicken Egg Rolls
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Filling:
  • 1 Tablespoon minced garlic
  • 1 teaspoons minced fresh ginger
  • 1 teaspoon sesame oil
  • 1 Tablespoon olive oil, plus more for brushing on rolls
  • 1 pound ground chicken
  • 1 cup finely shredded green cabbage
  • 2 scallions, finely chopped
  • ½ cup shredded carrots
  • 12 square (7-inch) egg roll wrappers
  • Sweet chili sauce or duck sauce, for serving

  • Sauce:
  • 1 tablespoon soy sauce
  • 1½ teaspoon peanut butter
  • 1 teaspoon molasses
  • ½ teaspoon rice vinegar
  • 2 garlic gloves, minced
  • ½ teaspoon sesame oil
  • ¼ teaspoon Chinese hot sauce
  • black pepper, to taste
  1. Preheat the oven to 400ºF.
  2. Sauté the garlic and ginger in the sesame and olive oil in large sauté pan set over medium-low heat.
  3. Add the ground chicken to the pan, and sauté until fully cooked.
  4. Add the carrots, green cabbage, scallions to the pan and sauté just until vegetables are cooked down. While chicken mixture cooks, make sauce. In small bowl combine all sauce ingredients and whisk until combined. Add the sauce to the chicken mixture and mix until combined and heated through. Turn off heat and allow mixture to cool for about 10 minutes.
  5. Arrange the egg roll wrappers on a clean work surface then place ~1/4 cup of the chicken mixture in the center of each of the egg roll wrappers. Fold bottom of wrapper over mixture, then fold in sides and roll the wrapper until closed. Moisten your fingers in water and seal the egg roll shut.
  6. Arrange the egg rolls in a single layer on a baking sheet lined with parchment paper or sprayed with nonstick spray. Brush the top of the egg rolls lightly with olive oil then bake them for 10 to 12 minutes, until they're golden brown and crispy. Turn egg rolls over and bake for an additional 5 minutes until browned. Serve egg rolls with chili sauce or duck sauce.
Recipe adapted from Just a Taste


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