Baked Chinese Egg Rolls

The weekend is here, the weekend is here!


I guess I have been a cooking fool lately because I have another great recipe to share.

I LOVE Chinese egg/spring rolls but since they are fried and so fattening I never eat them.  I found a recipe last week that I modified and rolled us up some yummy egg rolls that weren’t too offensive in fat and calories.


Of course with my new portion control, I only had two at a time and not my usual five! Seriously, I could eat five….

Baked Chinese Egg Rolls

·         1  teaspoon sesame oil

·         2 teaspoons olive oil

·         4 cloves garlic, minced

·         2 teaspoons minced fresh ginger (I shred it on my cheese grater)

·         1 lb shredded chicken  (I bought a rotisserie and used that)

·         1 cup finely shredded green cabbage

·         1 cup of bok choy

·         ¼ cup finely shredded carrots

·         ¼ cup chopped bean sprouts

·         1 cup finely chopped mushrooms

·         2 medium scallions, diced

·         3 tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)

·         14 egg roll wrappers (these are larger than wonton wrappers and different than spring roll wrappers)

1.       Preheat the oven to 425. Cover a cookie sheet with parchment paper.

2.       In a large skillet or sauté pan, bring the sesame and olive oils to medium heat. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant. Add the chicken, the mushrooms, carrots and bean sprouts and cook for another 1-3 minutes until the mushrooms are just wilted.

3.       Remove the pan from the heat and add the cabbage, bok choy, scallions and Hoisin sauce. Stir together until thoroughly combined and let cool for 5 minutes or so.

4.       Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the chicken mixture on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.

5.       When all of the egg rolls are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with your favorite dipping sauce.

113 calories, 15 g carbs, 2 g fat, 10 g protein, 1 g fiber

These were delish! So much so, I am going to make them again this weekend and use shrimp instead of chicken for Dan.  You could also scramble up an egg or two and throw that in the roll.

You can add or eliminate whatever tastes work for you.  Dan isn’t a huge ginger fan so I didn’t put that much in. Just enough for a very mild taste, but if you love it, add away!

These came out crunchy and flavorful and I didn’t feel horribly guilty eating them. I had 2 rolls and then paired them with a vegetable or a small salad. I even brought them to work and just ate them at room temp!  Yum, totally satisfying without breaking the calorie bank.

I invite you to make your own and share what you put in them.

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