Egg Rolls – Oven Fried

Heather says:

In my quest to improve our family’s diet I stumbled across the idea of oven baked egg rolls. Of course I immediately misplaced the recipe after announcing them for this past Menu Monday. I would like to thank Tese for sharing her family’s recipe, that I used as a general guideline.

These are best eaten immediately. I have yet to try freezing them and lonely the one I ate rather than store (as I was cleaning the kitchen) was less than awe inspiring at room temperature. The texture is not quite as crisp as those you deepfry, however, if you have a hankering for egg rolls but are trying to watch your calories, these are a nice option.

Tese’s recipe originally called for 3/4 lb of bulk sausage. I omitted the sausage and substituted a grated zucchini. This recipe is lacto-ovo vegetarian.

(Edit: 2/10/2012 I’ve replaced the original images with ones from the more recent baked pork egg rolls, as my photography has improved significantly over the last five years)

Baked Egg Rolls

  • 3 cups cabbage – thinly sliced or shredded
  • 3 medium carrots – peeled and grated
  • 1 med-large zucchini – grated
  • 1 rib celery – sliced thinly
  • 1/4 cup onion – minced
  • 2 TBSP sesame oil
  • 2 cloves garlic – minced
  • 1 tsp ground ginger
  • 1/4 tsp fresh ground pepper
  • 12 egg roll wrappers
  • 1 egg – beaten

Baked Egg Roll Directions

In a large bowl combine the cabbage, carrots, celery, and onion.

Heat the 2TBSP of sesame oil in a large skillet or wok. Add the minced garlic. As the garlic begins to get soft stir in the ginger and pepper. Add the shredded veggies, tossing to coat with the oil. Cook until the cabbage is crisp tender and remove from heat. Preheat the oven to 425F.

Working with one at a time, lay the sheet so it’s at a diagonal to your work space.

Spoon filling into the center of the wrapper.

 

Fold the bottom of the wrapper over the filling.

Fold the two corners in toward the middle, forming an envelope. Brush the flap of the envelope with beaten egg and roll the bottom toward the flap, pressing to seal.

Place seam side down on a baking sheet. I brushed the egg rolls with the beaten egg mixture, which gave them a glossy appearance. In the future I may experiment with olive oil instead.

Bake for 10 minutes or until golden.

Enjoy.

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Comments

  1. Teresa says

    Oh, frabjous day!!!

    I have been wondering if one could bake egg rolls. DH won’t know what hit him if he starts to get egg rolls on a regular basis.

  2. Jen says

    I've made these twice….I would have made them a third time, but my fiance picked the package of wrappers up from the closed end and dumped them all over the kitchen floor. <3

    These rolls are really good. I love Chinese food, but have a really low tolerance for grease and butter, so I was happy to try them. I skipped the egg and added generous amounts of ginger and soy sauce to my veggies- use low sodium or it gets too salty! My veggies are always really soupy with the extras so I transfer them to a strainer or use a slotted spoon. The other change I made was to use 2 or even 3 wrappers per roll. This kept them together much tighter and provided that crispy chrunch that you'd get from deep frying them. I broke down and brushed the tops with sesame oil. :)

    So yummy- thanks for the recipe!