Baked Egg Rolls Recipe
A healthier baked egg roll recipe offers a less caloric alternative to the deep-fried restaurant favorite.
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Instructions
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Preheat oven to 400 F and cover baking sheets with nonstick foil.
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Heat 1 tablespoon peanut oil in a large pan; sauté bamboo shoots and bean sprouts with 2 tablespoons soy sauce until coated; set aside.
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Reheat the pan with 1 tablespoon peanut oil; sauté dried mushrooms and onion until softened, then set aside.
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Combine ground chicken, remaining 1 tablespoon soy sauce, dry sherry, 1 tablespoon cornstarch, and salt in a medium bowl.
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Heat 1 tablespoon peanut oil in the pan and cook the chicken mixture until no longer pink.
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Return all cooked vegetables and ginger to the pan, stir to combine, and cool the mixture.
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Mix 1 tablespoon cornstarch with cold water for sealing.
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Place filling diagonally on a wrapper, moisten edges, fold the bottom corner over, roll halfway, fold in sides, moisten the last flap, and finish rolling to seal, then place flap-side down on the prepared baking sheet.
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Repeat for all wrappers, then brush egg rolls with remaining 1 tablespoon peanut oil.
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Place a pan of water on the bottom oven rack, then place the egg rolls on a rack above it; bake for 25-30 minutes, flipping halfway.