How to make crispy egg rolls in the oven?

Brush egg rolls all over with sesame oil. Bake until golden brown, 15 to 18 minutes to your desired amount of crispness . Take care not to bake them too long which can result in a hard outer layer – you're after crispy! Serve.

Why are my egg rolls not crispy?

Excessive moisture can make the egg roll wrapper soggy. Drain and pat dry ingredients like vegetables and meat before adding them to the wrapper. - Roll the egg rolls tightly, sealing the edges properly to prevent oil from seeping in during frying.

How do you keep eggrolls crispy?

Cool your rolls on a wire rack instead of a paper towel or plate . Regardless of whether you air fried, deep-fried, or baked your egg rolls, do not let them cool on a paper towel or plate. Instead, use a pair of tongs to set the egg rolls on a raised cooling rack with a baking sheet underneath it.

Is there a difference between spring rolls and egg rolls?

Origin: Egg rolls were created in the U.S. while spring rolls were invented in China . Wrapper: Egg rolls have a thicker skin and utilize a wonton or thick, yeast dough wrapper. Spring rolls have a more delicate, thin skin and use a spring roll wrapper.

Why are my homemade egg rolls soggy?

Avoid Excess Moisture in the filling Any extra water will result in your Egg Rolls being soggy and dark spots forming on your Egg Roll wrappers. The #1 culprit for watery filling is usually the rehydrated noodles . Make sure to SQUEEZE your noodles to get rid of as much water as possible.

How do you keep egg rolls from bursting?

Avoid overfilling the egg rolls as they will burst in the air fryer as they cook. When rolling the egg rolls, make sure to roll them as tightly as possible so the filling stays compact, and they keep their shape as they air fry.

What is best to seal egg rolls?

We use an egg wash (1 beaten egg and 1 tablespoon water) to seal our egg rolls. However, our vegetarian egg roll can become a vegan egg roll if you use a cornstarch slurry as a sealer (in addition to eggless wrappers).

How do you reheat egg rolls to make them crispy?

To get some of the crunch back, without burning them, you need to do two things: (1) a quick reheat in the microwave to get the filling warmed up, and (2) put them in a hot oven to shock the egg roll wrapper back into life .

Are wonton wrappers same as egg roll wrappers?

Egg roll wrappers are larger in diameter and slightly thicker, which creates a sturdier wrapper, allowing them to be stuffed with more filling devoid of tearing apart. They have a chewy, crispy texture when fried or baked. Wonton wrappers, on the other hand, are smaller and thinner, making them more delicate .

Are egg rolls Chinese or Japanese?

Foodtimeline.org says, “egg rolls (and their lighter counterpart, spring rolls) date back to ancient China . It is quite likely that egg-roll type foods were made and consumed in the USA by the first Chinese settlers in the mid 1800's.” Okay, now we are getting somewhere.

What are Chinese egg rolls made of?

The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin , which is fried in hot oil.

What is the best way to cook frozen egg rolls?

For best results, warm your oven up to 375 degrees and arrange your frozen egg rolls on top of a wire rack placed on a baking sheet . The rack ensures that the heat reaches the rolls on all sides for the crispiest exterior possible. Bake for 20 minutes, turning each egg roll over halfway through.

Baked Egg Rolls Recipe | CDKitchen.com (2024)

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These egg rolls are sure to please everyone at your next get-together. They're easy to make, and are baked instead of fried for a healthier option. Serve them with a dipping sauce, or enjoy them as is.

serves/makes:

ready in:

30-60 minutes

9 reviews
2 comments

ingredients

2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon oil
3 cloves finely chopped garlic
2 teaspoons fresh grated ginger root
4 cups finely shredded napa, Chinese, or regular cabbage
1 cup mung bean sprouts
1/2 cup grated carrot
2 tablespoons finely sliced green onions
1/2 pound ground turkey or ground beef
14 egg roll wrappers

directions

Combine the soy sauce and cornstarch in a small bowl and set aside.

Heat a wok or skillet over high heat and add the oil. When hot, add the garlic and ginger and stir fry for 5-10 seconds (do not let the garlic burn).

Add the cabbage, bean sprouts, carrots, and green onions. Cook, stirring constantly, for 2-3 minutes or until the cabbage starts to wilt.

Remove the vegetables from the pan and set aside.

Add the turkey or beef. Cook, stirring frequently, until no longer pink. Drain off any excess grease.

Add the vegetables back to the wok along with the soy sauce mixture. Cook, stirring frequently, until the sauce thickens. Remove the pan from the heat and set aside to cool.

Meanwhile, heat the oven to 400 degrees F. Grease a baking sheet.

Place one egg roll wrapper on a work surface so a pointed end is facing you. Place 1/4 cup of the filling just below the middle of the wrapper. Fold the pointed end nearest you up over the filling. Fold the side corners in over the top of that. Roll the egg roll tightly and brush the top corner with a little water to seal the edges. Repeat with remaining wrappers and filling.

Place the egg rolls seam-side down on the prepared baking sheet. Spritz the egg rolls with olive oil or non-stick cooking spray. Place in the oven and bake at 400 degrees F for 15-20 minutes or until golden brown.

Remove from the baking sheet and serve hot with your favorite dipping sauce.

recipe tips

Brushing the egg rolls with a bit of oil before baking helps them to brown evenly.

Serve the egg rolls immediately after baking, they are best when warm and crispy.

You can customize the filling with your favorite vegetables or protein.

If you prefer a spicy kick, add a dash of hot sauce or crushed red pepper flakes to the filling.

common recipe questions

Can these be made in an air fryer?

Air fry them at 375 degrees F for 15 minutes or until browned.

Can I omit the meat for a vegetarian option?

You can omit the meat and add more vegetables or tofu for a vegetarian version of the egg rolls.

Can I use a different protein instead of turkey or beef?

You can substitute the ground turkey or beef with ground chicken, pork, or even shrimp for a different flavor.

How do I prevent the egg rolls from getting soggy?

Make sure to preheat the oven. Make sure that the ground turkey or beef is well drained. The soy sauce mixture should thicken up when cooked but if there is excess liquid you can use a slotted spoon to scoop up the filling.

Can I make the filling ahead of time?

You can prepare the filling ahead of time and store it in the refrigerator until you are ready to assemble and bake the egg rolls.

What dipping sauce pairs well with these egg rolls?

A sweet and sour sauce, soy sauce-based dipping sauce, or a spicy chili sauce all work well with these egg rolls.

How do I store and reheat leftovers?

Store any leftover egg rolls in an airtight container in the refrigerator. To reheat, place them in the oven at 350 degrees F or air fryer until heated through.

Can I freeze the unbaked egg rolls for later use?

You can freeze the unbaked egg rolls on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Bake them directly from frozen, adding a few extra minutes to the baking time.

Can I deep fry these?

If you prefer a traditional fried egg roll, you can deep fry them in hot oil (360 degrees F) until golden brown and crispy.

nutrition data

130 calories, 2 grams fat, 21 grams carbohydrates, 7 grams protein per serving. This recipe is low in fat.

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BEAN AND VEGETABLE EGG ROLLS

reviews & comments

IHEARTEGGROLLS REVIEW:
October 24, 2019

Delicious!! I love how simple these are to make. I use ground pork though (but follow the recipe the same)
mostly sunny REVIEW:
September 27, 2016

We have made these several times. I usually double the recipe and yield 30-40 rolls. As I am rolling them - I put them on a cookie sheet sprayed with non stick spray as the cornstarch in the wrappers will cause them to stick if the sheet is not sprayed. I put the full tray in the freezer for a few hours then package them up 4-6 uncooked. As we use them - we simply thaw in the fridge and then bake as per instructions. We serve with a hot red pepper jelly - yummy!
sasch27 December 23, 2011

As to when to freeze... I freeze them after they are baked (or fried). The filling moistens the pastry and unless you put them in the freezer immediately it makes it difficult to freeze because they will stick together or fall apart if you wait too long.
Guest Foodie January 9, 2009

I would like to freeze a bunch of eggrolls. However, I am stumped as to whether I should freez them after baking of prior to baking. Anyone have any ideas?
wishuponakate REVIEW:
December 3, 2007

I made them with firm tofu (crumbled), and they were so easy and turned out so well! I was concerned that not frying would make them soggy, but they were nice and crisp. SO GOOD.
jsberson REVIEW:
September 30, 2007

I was very impressed with the results! I used ground chicken instead of ground pork or beef, and it was very tasty. It took me a little longer than exppected to prep everything, but once I tried the first one, it was worth all the hard work!!!
littlun REVIEW:
June 27, 2007

This was an easy and tasty recipe. I opted for the veggie version, and it turned out perfect! The filling had even more flavor than I anticipated. We will make it again!
Verdi REVIEW:
June 9, 2007

This was an easy recipe to prepare & minimal dishes. The baked part was GREAT & we will never fry them again! Thanks
ninety6tears REVIEW:
February 4, 2007

I left out the meat to keep the calories down.....so good i had to freeze extras so I wouldn't defeat the purpose of making them healthy!!!!thank you! yummeee
back36 REVIEW:
November 26, 2005

This recipe turned out really well. I made a couple of slight changes based on personal preference. Instead of cooking spray, I used a light coat of olive oil to the pan and the tops of the egg rolls. I also used mild pork sausage and fried the veggies in 2 tablespoons of the leftover fat. The only thing that (my husband) said would make this better is to deep fry them, but I loved them just the way they were baked.
Deannanjim REVIEW:
October 18, 2005

I thought this was really good for being a homemade, baked egg roll. I added salt and pepper to the ground turkey. Very tasty!

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