Baked Egg Rolls

"I like this recipe for egg rolls because it's baked. It uses ground pork, but I have substituted ground chicken and turkey successfully. I also have added bean sprouts to the mixture (reducing the amount of meat), stirring them into the cooked mixture with the other vegetables. Base recipe courtesy of Canadian Living magazine."
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Susie D photo by Susie D
Ready In:




  • Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
  • Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
  • In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
  • Place egg roll wrapper on work surface and brush with water.
  • Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
  • Pull bottom edge over the filling and roll up, pinching ends to seal.
  • Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.

Questions & Replies

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  1. 70tcdavis
    I don't have parchment paper, can I just place them on a cookie sheet? Should I brush oil on bottom also


  1. etra47
    I was really pleased with this recipe. I did change a couple of things though (I can't seem to ever just follow the recipe). I added a can of bean sprouts and some Napa cabbage to the mix, and white wine and oyster sauce to the sauce ingredients. I wanted to play with the baking part, so I sprayed the rolls on each side with Pam, laid them on a rack on a cookie sheet and baked them at 425 using the convection function on my oven. Really crispy! I baked them for 30 minutes, but I think they would have been fine with a shorter bake time. The convection oven made a real difference. Thanks!
  2. Susie D
    These are the best baked egg rolls I've ever made and I will be using your techinque of brushing with a small amount of oil from now on. What I liked was the egg rolls are actually crispy after baking. The filling was enjoyed, but the crispness was stellar. To the ingredients I added fresh ginger. After rolling 6 egg rolls I realized I wouldn't have enough to use the whole pkg of wrappers so I stirred in 2 cups of thinnly shredded cabbage. I ended up with 20 egg rolls. Thank you for sharing the recipe!!! =)
  3. Kathy P.
    Baking is definitely a healthier option. I found the 20 bake time caused the inside ingredients to be too soft. The shells too crispy/sharp edges and blend. I believe cabbage is a must or broccoli slaw in filling. Fried is better but for a healthy meal this works well. Make sure you spice it up. I used chili oil and grated fresh ginger
  4. BayAreaRob
    I was underwhelmed by this recipe. I didn't care for the filling as it was too dense. Maybe adding a decent amount of shredded cabbage would help. I brushed the rolls with oil as many suggested and they came out a bit too crunchy for my taste.
  5. Barb R
    We haven't made any other kind of egg roll since we tried this years ago. You can vary the ingredients, but it always turns out wonderfully.


  1. Anne V.
    Not skipping flavor though, making sure there is plenty of spice.
  2. Anne V.
    I am going to make this only with vegetables using cabbage, shredded brussels sprouts, carrots, onion. Skipping the meat and making fried rice to serve with.


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