Baked Egg Rolls Recipe

A Healthier Version of A Fried Favourite

Baked Egg Rolls Recipe

Love egg rolls but don't want to have to deep fry them?  These bake up crispy and delicious.  Serve them with plum sauce or sweet and sour for dipping, with a soba noodle salad for a light lunch or even tucked into a lunch box as they are great cold. You can even freeze some to cook up another day and use them as an after school snack.


1 lb (500 g) lean ground pork
3 green onions, sliced
2 cloves garlic, minced
1 carrot, grated
1/2 cup water chestnuts, chopped
1/3 cup bamboo shoots, chopped
2 tbsp soy sauce
1 tbsp corn starch
1 tsp sesame oil
1/2 tsp pepper
12 large egg roll wrappers (fresh)
1 tsp vegetable oil

  Saute pork in a skillet until no longer pink. Add the onions, garlic, carrot, water chestnuts, and bamboo shoots. Cook until pork is cooked through and veggies are soft. Remove from heat and set aside to cool for about 3 minutes.

  Meanwhile, in a small bowl combine the soy sauce, 1 tbsp water, cornstarch, sesame oil, and pepper. Whisk with a fork. Once the pork mixture has cooled a little, pour the soy sauce mixture over top and mix gently to coat the meat.

  Open your package of egg roll wrappers and peel one off. Cover exposed wrappers with a damp paper towel. Lay the wrapper on the counter in front of you and brush the edges with water. Spoon about 3 tbsp filling in the middle of the wrapper.

  Fold the right and left sides in towards the middle like a book. Then, take the wrapper side that is closest to you and tuck over the filling, continuing to roll away from yourself. It's like rolling up a burrito!

  Place finished egg rolls seam side down on a cookie sheet and cover with a damp paper towel. When you have finished using all the filling, brush the rolls with vegetable oil and bake in a 375 F oven for about 18 minutes or until golden and crispy.

  To make ahead: Place the egg rolls onto a cookie sheet and freeze until firm. Place into a ziplock bag.  When you want to cook them, place onto a baking sheet and bake at 375 F from frozen for about 20 minutes, or until golden, crispy, and hot in the middle.

Adapted from Canadian Living

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom