If you have a craving for a snack that’s satisfyingly crunchy on the outside and bursting with savory, wholesome flavor inside, then this Crispy Oven Baked Chicken and Vegetable Egg Rolls Recipe is about to become your new best friend in the kitchen. Combining tender cooked chicken, fresh shredded vegetables, and aromatic seasonings all wrapped in a delicate egg roll wrapper, these golden beauties bake up to perfection without the mess or guilt of deep-frying. Whether you want a tasty appetizer or a light meal, these egg rolls offer a brilliant balance of texture and taste that will keep you coming back for more.
Ingredients You’ll Need
Gathering simple, fresh, and well-chosen ingredients is the key to making these egg rolls truly shine. Each item contributes either flavor, crunch, or the essential binding needed to create those irresistible crispy golden pockets.
- Vegetable oil: Used to sauté the vegetables and chicken, it adds a subtle richness and ensures a tender filling.
- Shredded cabbage: Brings a slightly sweet crunch that balances the savory chicken beautifully.
- Shredded carrots: Adds natural sweetness and vibrant color, enhancing both taste and presentation.
- Cooked chicken, chopped: The main protein that makes these egg rolls fulfilling without overpowering the veggies.
- Green onions, sliced: Offer a hit of fresh, mild onion flavor that brightens the filling.
- Soy sauce: Infuses the filling with salty umami goodness, tying all the ingredients together.
- Garlic powder: Delivers warm, savory notes that pair perfectly with ginger.
- Grated ginger: Adds a subtle zing and aromatic lift to the overall flavor profile.
- Salt and pepper: Essential seasonings that balance and enhance the other flavors.
- Egg roll wrappers: The crisp, delicate shells that hold the filling and turn delightfully crunchy when baked.
- Cornstarch and water slurry: Acts as the glue to seal the egg rolls and keep everything intact during baking.
- Vegetable oil for brushing: Helps achieve that perfect golden crust in the oven without frying.
How to Make Crispy Oven Baked Chicken and Vegetable Egg Rolls Recipe
Step 1: Prepare and Preheat
First things first, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. This step ensures even cooking and a non-stick surface so your egg rolls bake flawlessly.
Step 2: Cook the Vegetables
Heat 1 tablespoon of vegetable oil over medium heat in a large skillet. Toss in the shredded cabbage and carrots, cooking them gently for 2-3 minutes until they soften just a bit. This softening makes the filling tender but still keeps a nice crunch that you’ll love.
Step 3: Add Chicken and Seasonings
Next, stir in the chopped cooked chicken and sliced green onions, giving your filling a hearty body. Add soy sauce, garlic powder, grated ginger, salt, and pepper for layers of flavor. Let everything cook together for another 2-3 minutes, stirring from time to time so the ingredients mingle beautifully.
Step 4: Cool and Prepare the Wrappers
Once your filling is deliciously combined, remove the skillet from the heat and let it cool for a few minutes. Meanwhile, mix the cornstarch with water to make a slurry—this will be your natural egg roll glue.
Step 5: Roll the Egg Rolls
Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the filling into the center, then fold up the bottom corner over the filling. Next, tuck in the sides and roll tightly. Seal the edge with the cornstarch slurry to keep everything inside during baking.
Step 6: Prepare for Baking
Place your rolled egg rolls seam side down on the baking sheet. Brush each one lightly with vegetable oil—this simple step gives them that beautiful crispy finish you dream of without deep-frying.
Step 7: Bake to Perfection
Bake the egg rolls for 15-20 minutes, turning halfway through so they brown evenly. You’ll know they’re done when they are golden brown and irresistibly crispy. Let them cool just a bit before serving so you can enjoy every crunchy bite!
How to Serve Crispy Oven Baked Chicken and Vegetable Egg Rolls Recipe
Garnishes
A sprinkle of toasted sesame seeds or finely chopped fresh cilantro adds a nice touch of flavor and freshness to your Crispy Oven Baked Chicken and Vegetable Egg Rolls Recipe. A small drizzle of spicy sriracha mayo or a tangy dipping sauce can also take each bite to the next level.
Side Dishes
Pair these egg rolls with a simple Asian-inspired slaw or a light cucumber salad for contrast. Steamed jasmine rice or a bowl of hot miso soup can help round out the meal beautifully, making every bite vibrant and satisfying.
Creative Ways to Present
For a party or gathering, arrange your egg rolls in a colorful platter surrounded by small bowls of dipping sauces like sweet chili, soy-ginger, or peanut sauce. Alternatively, stand them upright in a tall glass or vase for an eye-catching appetizer display that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — which might be unlikely because they disappear so fast — store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, maintaining much of that delightful crunch when reheated properly.
Freezing
To freeze, place the unbaked egg rolls on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container. Frozen egg rolls keep well for up to 2 months, making them a convenient snack or meal to enjoy later.
Reheating
For best results, reheat egg rolls in a preheated oven or toaster oven at 350°F (175°C) until crispy once again, usually around 8-10 minutes. Avoid microwaving as it can make the wrappers soggy, diminishing that signature crispiness.
FAQs
Can I use other proteins besides chicken in this recipe?
Absolutely! This Crispy Oven Baked Chicken and Vegetable Egg Rolls Recipe is very versatile. You can swap chicken for ground pork, shrimp, or even tofu for a vegetarian version. Just cook and chop the protein as needed before adding to the filling.
How do I know when the egg rolls are cooked through?
When baked, your egg rolls should be golden brown and firm to the touch. The inside should be hot and the wrapper crispy. Turning them halfway through baking helps ensure even cooking, so keep an eye as they get that perfect crunch.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and refrigerate it. Just make sure to let it cool completely before wrapping to prevent the wrappers from becoming soggy. This helps streamline the assembly and baking process later on.
Is it necessary to brush the egg rolls with oil before baking?
Brushing with oil is key to achieving that familiar egg roll crispiness in the oven. Without it, the wrappers may dry out or bake unevenly. A light coating enhances the golden color and keeps the texture perfect.
What dipping sauces go best with these egg rolls?
Classic choices like sweet chili sauce, soy sauce, or a tangy plum sauce complement the flavors wonderfully. For a spicy kick, try sriracha mayo or a mix of soy sauce and minced garlic. Feel free to get creative based on your personal taste!
Final Thoughts
This Crispy Oven Baked Chicken and Vegetable Egg Rolls Recipe is a true game changer for anyone who loves a crunchy, flavorful snack without the fuss of frying. It’s simple to prepare, full of vibrant ingredients, and perfect for sharing with friends or family. I can’t wait for you to try making them — once you do, these golden, crispy egg rolls will surely become a beloved regular in your recipe rotation!
Print
Crispy Oven Baked Chicken and Vegetable Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 egg rolls
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Description
These Crispy Oven Baked Egg Rolls offer a healthier twist on the traditional fried appetizer by baking to golden perfection. Filled with a savory mix of shredded cabbage, carrots, and cooked chicken, seasoned with soy sauce, garlic, and ginger, these egg rolls deliver a deliciously crunchy texture on the outside and a flavorful filling inside, ideal for a snack or appetizer.
Ingredients
Filling
- 1 tablespoon vegetable oil
- 1/2 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup cooked chicken, chopped
- 1/4 cup green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Egg Rolls
- 10 egg roll wrappers
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup vegetable oil for brushing
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- Cook Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the shredded cabbage and shredded carrots and cook, stirring occasionally, for about 2-3 minutes until the vegetables soften slightly.
- Add Chicken and Seasonings: Stir in the chopped cooked chicken, sliced green onions, soy sauce, garlic powder, grated ginger, salt, and pepper. Cook the mixture for an additional 2-3 minutes, stirring occasionally, until everything is well combined and heated through.
- Cool the Filling: Remove the skillet from the heat and allow the filling to cool for a few minutes to prevent the wrappers from becoming soggy when rolled.
- Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry that will be used to seal the egg rolls.
- Assemble Egg Rolls: Lay an egg roll wrapper flat on a clean surface with one corner facing you. Place about 2 tablespoons of the cooled filling in the center of the wrapper. Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the edge with the cornstarch slurry, pressing firmly to ensure it sticks.
- Repeat Rolling: Repeat the assembly process with the remaining wrappers and filling until all egg rolls are prepared.
- Prepare for Baking: Place the rolled egg rolls seam side down on the prepared baking sheet. Brush each egg roll lightly with the 1/4 cup of vegetable oil to help them crisp up during baking.
- Bake: Bake the egg rolls in the preheated oven for 15-20 minutes, turning halfway through the cooking time, until they are golden brown and crispy.
- Cool and Serve: Remove from the oven and allow the egg rolls to cool slightly before serving to enjoy their crispy texture and flavorful filling.
Notes
- For extra crispiness, make sure to brush the oil evenly over the egg rolls before baking.
- You can substitute the chicken with cooked shrimp or tofu for a different protein option.
- Serve with your favorite dipping sauce such as sweet chili sauce or soy sauce.
- Ensure the filling is not too wet to prevent soggy wrappers; drain vegetables if necessary.
- Use parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
