Crispy Oven Baked Egg Rolls
Indulge in these crispy oven baked egg rolls, a healthier twist on a beloved classic. These delightful treats are filled with fresh vegetables and your choice of protein, offering a satisfying crunch without the guilt of frying. Perfect for lunch, dinner, or as an appetizer at gatherings, they can be customized to your taste. Ready in just 30 minutes, this recipe is sure to become a favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6 (2 egg rolls per serving) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 12 egg roll wrappers
- 2 cups shredded green cabbage
- 1 cup ground chicken (or tofu)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon chili garlic sauce (adjust to taste)
- Cooking spray or oil for brushing
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the ground chicken until browned. Add the cabbage and stir in the soy sauce, cooking until the veggies are tender but still crisp.
- Place about two tablespoons of filling in the center of each wrapper. Fold the sides over and roll tightly from the bottom up, sealing edges with water.
- Arrange the egg rolls seam-side down on the baking sheet and lightly brush or spray them with cooking oil. Bake for 15-20 minutes until golden brown.
- Serve warm with chili garlic sauce or your favorite dipping sauce.
Nutrition
- Serving Size: 1 egg roll (50g)
- Calories: 150
- Sugar: 1g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg