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
Scale
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.
