Baked Vegetable and Chicken Egg Rolls
What Food Group Do Egg Rolls Belong To? often enjoyed at Chinese restaurants or made at home. However categorizing egg rolls into a specific
Ingredients
- For the Filling:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced green onions
- 1 cup cooked chicken shredded (you can substitute with shrimp or tofu)
- 2 cloves garlic minced
- 1 tablespoon soy sauce low-sodium
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- For the Wrapping:
- 12 egg roll wrappers found in the refrigerated section of most grocery stores
- For the Egg Wash:
- 1 egg beaten (for sealing and brushing)
- For Baking:
- Cooking spray or a small amount of vegetable oil for brushing
Instructions
- Prepare the Filling:
- Heat sesame oil in a large skillet over medium heat.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Add shredded cabbage, carrots, and green onions. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
- Stir in shredded chicken (or your chosen protein), soy sauce, hoisin sauce, and ground ginger.
- Cook for an additional 3-4 minutes, allowing the flavors to combine.
- Season with salt and pepper to taste, then remove the skillet from the heat and let the filling cool slightly.
- Assemble the Egg Rolls:
- Preheat your oven to 400°F (200°C).
- Lay an egg roll wrapper on a clean, flat surface in a diamond shape (with one corner pointing toward you).
- Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides snugly.
- Roll up the wrapper tightly towards the top corner, sealing the edge with a brush of the beaten egg.
- Repeat with the remaining wrappers and filling.
- Bake the Egg Rolls:
- Place the assembled egg rolls on a baking sheet lined with parchment paper.
- Lightly spray or brush the tops of the egg rolls with cooking spray or a small amount of vegetable oil. This will help them crisp up in the oven.
- Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the egg rolls are golden brown and crispy.
- Serve:
- Serve the egg rolls hot with your favorite dipping sauces, such as sweet chili sauce, soy sauce, or a homemade peanut sauce.
Notes
- Make Ahead: You can prepare the filling ahead of time and refrigerate it until you’re ready to assemble the egg rolls.
- Freezing Option: To freeze, place unbaked egg rolls on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe bag. When ready to bake, do so from frozen, adding an extra 5-7 minutes to the baking time.
- Vegetarian Option: Skip the chicken and add more vegetables like mushrooms, bell peppers, or zucchini.