Hi everyone, I am back today with a wonderful recipe for Oven Baked Egg Rolls. This recipe is a delicious and simple swap for the traditional fried egg rolls that everyone adores. With summer around the corner it is nice to lighten up the menu! These oven baked egg rolls are a family favorite and I hope you will enjoy this recipe at your family dinner table soon. I know you are ready for the recipe, so let’s get cooking!
In a large mixing bowl add the cooked ground chicken, shredded cabbage, shredded carrots, finely chopped green onions, minced garlic, fresh grated ginger, low sodium soy sauce, and rice vinegar, and pepper to taste. I don’t know what it is about fresh ginger, but I love the amazing fragrance! Toss with tongs to evenly combine all ingredients.
*Before I get stared I know some of you are going to get on to me about how I did not roll my egg rolls in the traditional diamond form. I promise it is ok and they still roll well when using this form, but please feel free to start with your egg roll skin in the diamond position if desired.*
Add 2 TBSP of water to a small bowl. The water is going to act as the glue to keep the egg rolls together. Dip 2 fingers in the water and lightly wet all the edges tracing the square shape of the skin. I used 1/4 measuring cup to measure out my filling. I use a heaping (not a large heaping, but a small heaping) 1/4 cup of egg roll mixture and place the mixture towards the edge. With your hands make a log out of the mixture leaving about 1 inch of excess skin on each side (I hope I am making sense). Now tuck and roll the mixture once. Then fold the left side in and then the right. Tuck and roll again forming a nice and tight egg rolls. Wet edges down as needed as you go. Place egg rolls seam side down on a large baking sheet covered in parchment paper. Once all your egg rolls are rolled, brush or spray oil on the egg rolls. Bake in a preheated oven at 425 degrees for about 25 – 30 minutes or until crispy, cooking time may vary.
Oven Baked Egg Rolls
Description
Yield 16 egg rolls
Ingredients
- 1 lbs (16) egg roll skins
- 1 lbs ground chicken, cooked and seasoned with salt and pepper
- 6 cups or 12 oz shredded cabbage, purple and green mixture
- 1/2 cup shredded carrots
- 4 green onions, finely chopped (including the green parts)
- 1 large garlic clove or 2 small, minced (1 1/2 tsp)
- 2 tsp fresh ginger, finely grated
- 2 TBSP low sodium soy sauce or Bragg liquid aminos
- 1 TBSP rice vinegar
- pepper to taste
- 2–3 TBSP oil for brushing, I used grape seed oil, but you may use olive oil or vegetable oil.
Instructions
- Preheat oven to 425 degrees.
- In a large mixing bowl add the cooked ground chicken, shredded cabbage, shredded carrots, finely chopped green onions, minced garlic, fresh grated ginger, low sodium soy sauce, and rice vinegar, and pepper to taste.
- Toss with tongs to evenly combine all ingredients.
- Add 2 TBSP of water to a small bowl. The water is going to act as the glue to keep the egg rolls together.
- Dip 2 fingers in the water and lightly wet all the edges, tracing the square shape of the skin.
- I used 1/4 measuring cup to measure out my filling. I use a heaping (not a large heaping, but a small heaping) 1/4 cup of egg roll mixture and place the mixture towards the edge.
- With your hands make a log out of the mixture leaving about 1inch of excess skin on each side.
- Now tuck and roll the mixture once.
- Then fold the left side in and then the right.
- Tuck and roll again forming a nice and tight egg rolls. Wet edges down as needed as you go.
- Place egg rolls seam side down on a large baking sheet covered in parchment paper.
- Once all your egg rolls are rolled, brush or spray oil on the egg rolls.
- Bake in a preheated oven at 425 degreess for about 25 – 30 minutes or until crispy, cooking time may vary.
- Serve egg rolls with a Chili Sauce for Egg Rolls. This can be found in the Asian section of your grocery store, or feel free to make a homemade version.
Notes
You can find egg roll skins in the produce refrigerated food section. Also, I have used a 16 oz package of cabbage and that will work as well.
Enjoy!
If you liked this recipe, you might be interested in this recipe for oven baked chicken taquitos!
Ok now I’m thinking we are way too much a like we just picked up stuff for spring rolls too! A family favorite! Yours look delish!
That is too funny, Serena! Thanks for stopping by <3
Looks super yummy!! I love that they are baked. Going to add this to my menu for next week. Thanks so much for the recipe!! Pinned :)
Thanks, Crystal! Be sure to add green onions, I just updated the recipe! I was looking over the ingredient list and noticed I didn’t have it listed! It is clearly in the picture, but I guess I was a little tired when I wrote this post :/ I hope you and your family enjoy the recipe :)
These look delicious and I love that they’re baked! Pinned to make. :)
Thank you, Tina! I hope you enjoy this recipe as much as my family does :)
Did you cook the cabbage before rolling it? If so how did you cook it?
No, you do not cook the cabbage before you roll the egg rolls. I apologize if that was not clear.
Are these good for freezing too?
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