Baked Egg Rolls
are better than take-out and so very easy to make. I had no idea until I decided to make something different as a side dish for my stir fry.
If you enjoy Chinese take-out you probably order egg rolls occasionally. They are delish! but they are always fried and can be a little greasy.
After seeing how easy it was to make and bake the egg rolls after watching Not My Mama’s Meals on the Cooking Channel and thinking this was doable, I added it to my “must make” list.
So today, many months later, was the day I made the baked egg rolls. My first attempt turned out quite good. There are times when I make a new recipe it takes a few tries before I can get it to turn out right, but this was a hit the first try.
I’ve been cooking and baking for many years but my family always wants the same plain old meals. They like what they like and, well you get the picture, ‘boring’ for the cook. Hence the reason why I make and share many side dishes and sweets.
So on to the easy recipe with one package of Asian style coleslaw from the supermarket, soy sauce and sesame oil, chopped ginger, garlic, hot sauce if you like, and a package of wonton wrappers.
- 2-3 cups of Asian Cole Slaw (approx. 8 oz. pkg.)
- 2 TBLS. sesame oil
- 2 TBLS. soy sauce (low sodium is o.k.)
- 1 TBLS. minced fresh ginger
- 1 TBLS. hoisin sauce
- 1 clove garlic, grated
- 2 TBLS. canola oil (you'll need a little more to brush on the egg rolls before baking) (or use any flavorless light oil, I used avocado oil)
- 1 Pkg. of wonton wrappers
- ½ cup soy sauce (low sodium is O.K.)
- 1 TBLS. hoisin Sauce
- ⅛ tsp. sriracha
- Mix together the sesame oil, soy sauce, ginger, hoisin and garlic in a small bowl and set aside.
- Heat the oil in a large skillet or wok. Add the slaw and cook for 2 to 3 minutes.
- Add the soy sauce mixture and green onions and continue to cook, tossing frequently, until the vegetables are wilted, 4 to 5 minutes. Remove pan from heat.
- Place 1 wrapper on a clean surface with one corner pointing towards you. Brush edges with water & place ⅓ cup of the filling into the center of each egg roll wrapper.
- Fold the bottom corner of the wrapper over the filling - fold in the 2 side corners over filling and tightly roll the filled end toward the remaining corner. Press gently to seal. Add more water to the edges if they dried up.
- Place the egg rolls on the prepared baking sheet and brush them with canola oil.
- Bake, turning once halfway through, until golden brown, 12 minutes.
- Whisk together the soy sauce, hoisin sauce and sriracha in a small bowl for dipping.
This is a quick and easy recipe. I can hear you say “it can’t be”, but from start to clean up it took less than 1 hour. You can make these for a buffet, a spring garden party, or even for a brunch.
I served the baked egg rolls as a side with chicken stir fry. When my daughter said she loved egg rolls I took some over to her and she took hers to work for lunch.