Baked Egg Roles

Baked Egg Roles

By January 28, 2015

  • Prep Time : 10 minutes
  • Cook Time : 50 minutes
  • Yield : 8 servings (2 rolls each)
  • Allergens : ,



Preheat oven to 425 degrees.

Start by prepping your veggies:
Grate and combine the celery, onion and carrots.

Heat the olive oil in a large nonstick skillet over medium-high heat.  Add the vegetables and cook for 3-5 minutes until tender.

Add the turkey and garlic and season with the black pepper, salt and red pepper flakes.  Cook thoroughly.

Remove the mixture from the heat and stir in the soy sauce.

Cover and chill for 10 minutes.

Meanwhile, coat a baking sheet with non-stick cooking spray and fill a small bowl with water that you'll use later when rolling your egg roll wrappers.

Begin Assembling your egg rolls:

Place 1 egg roll wrapper at a time onto your work surface with 1 corner pointing toward you (the wrapper should look like a diamond).  Spoon 3 tablespoons filling into the center of the wrapper. Fold in both sides of the diamond. Fold the top over the filling. Using your finger tip, moisten the bottom corners of the wrapper with water and continue rolling down to close. Repeat procedure with remaining wrappers.

Place the egg rolls, seam side down, on the prepared baking sheet. Lightly coat the egg rolls with cooking spray to give them that nice golden crisp that make egg rolls so irresistibly crunchy and delicious.

egg roles baked from

Bake at 425 degrees Fahrenheit for 18 minutes or until golden brown.

Yield: 8 servings (serving size: 2 rolls)

Serve with Fish Sauce or Sweet and Sour Sauce.


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I love Chinese food but what I don’t love is the amount of grease that comes with it.  Correction: My taste buds love it (do they ever!) but my waistline and sometimes the stomach ache that follows doesn’t.  The other day I found myself wandering the grocery store isles trying to figure out what to make for dinner.  I don’t know about you, but this feels like the story of my life! Nothing was coming to mind (pretty typical) so I decided to get courageous.  I grabbed random items that I wouldn’t usually get (i.e. egg roll/wanton wrappers) just in case the mood struck later on.  If you don’t already do this once in a while, I’d highly recommend it.  The most interesting ideas end up presenting themselves when I’m looking at an almost empty refrigerator and mostly bare cupboard.  Glancing at an item that I know I’m going to have to use sooner or later propels me into a creative mood (like the time I decided to be ultra healthy and purchase far more kale than one person could eat in a month.  Voila – Kale Pesto).

Thus was the case one Saturday afternoon last week.  We typically keep a random supply of fresh vegetables around and many times just pair them with a lean meat.  However, staring into my freezer of frozen meats (that I didn’t feel like thawing) just felt so boring.  Have you been there?  So, I did the next natural thing and started thinking about ordering take-out.  Of course, because this is me we’re talking about, I started feeling guilty about wanting to order take-out so I stared into the refrigerator for a few minutes (like a zombie mom) shushing the kids so I could fully harness my next great meal idea.

Chinese food on the brain but visions of my zumba instructor making me squat lower and add a little more zip to my step to burn off said greasy Chinese food formed a brilliant idea in my head.  If all I was really craving was an egg roll, couldn’t I just use fresh ingredients and then bake it?  No grease, less fat, money saved, happy me!  And Oh. So. Delicious!  Try it for yourself.

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One Response to Baked Egg Roles

  1. Barbara

    These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! Barbara Lierman, Lyons, Nebraska

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