Crispy Baked Egg Rolls

Crispy Baked Egg Rolls

Ready in 45 minutes
4.8 avg, 6 review(s) 100% would make again

Top-ranked recipe named "Crispy Baked Egg Rolls"

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Try this Crispy Baked Egg Rolls recipe, or contribute your own. "Oriental" and "Appetizers" are two of the tags cooks chose for Crispy Baked Egg Rolls.

"A lot of prep work - chop chop chop! But worth the effort. I made the full 24 count the recipe called for an froze about 9 of them, we'll see how well they freeze. The wrappers came out nice and crispy - I think coating them with warmed sesame oil was the key there. I can see adding bits of pork or shrimp would add to them for those who are not vegetarians. Just need s a sweet and sour sauce for them for dipping!"

- MikeS85004

Ingredients

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Water
1 c Onions; diced
1 ts Ginger root; minced
4 Garlic; minced
2 c Celery; diced
1/2 c Shiitake mushrooms; diced
1/2 c Button mushrooms; diced
3 c Cabbage; diced
1 c Bamboo shoots; diced
1 c Water chestnuts; diced
2 tb Soy sauce
1 tb Rice wine
1 tb Honey
24 Egg roll skins
2 tb Sesame oil, dark; warmed

Original recipe makes 24 Servings

Servings  

Preparation

Heat 1/4 c water in wok. Add onions, ginger root and garlic and stir fry until onions tender byt not browned; about 5 minutes. Add celery, mushrooms, cabbage, bamboo shoots and water chestnuts. Stir fry until vegetables tender, some 5 to 8 minutes. Remove from heat and add soy, rice wine and honey. Toss well and place in colander over bowl to drain, at least 10 minutes.

Stack egg roll skins on a flat surface, with 1 corner pointing away. Have a small bowl of water ready. Spoon 1/4 cup of drained filling into the center of each wrapper, brush edges lightly with water, fold side corners to center, covering filling, bring bottom corner to center of fold, tuck under slightly and continue to roll into a cylinder. Seal top corner by moistening slightly and pressing down.

May be frozen. Before cooking, brush lightly with sesame oil. Bake, seam side down, on nonstick baking sheets at 400 degrees F until golden and crispy, about 20 minutes. Serve immediately.

Verified by twojocks

Crispy egg rolls garnished with sliced cabbage and soy sauce photo by shayla319 shayla319

Calories Per Serving: 48 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Serve with Asian slaw!
saidianj 4 months ago
I Know I'm going to love recipe ; because I try it and it taste good.
maryannjones 1 year ago
A lot of prep work - chop chop chop! But worth the effort. I made the full 24 count the recipe called for an froze about 9 of them, we'll see how well they freeze. The wrappers came out nice and crispy - I think coating them with warmed sesame oil was the key there. I can see adding bits of pork or shrimp would add to them for those who are not vegetarians. Just need s a sweet and sour sauce for them for dipping!
MikeS85004 2 years ago
Not really all that great, though it could be because I used spring roll wrappers that I'm not sure were bake-able. The filling was edible at least.
Perper 2 years ago
Wow this is good!!!!!!!!!!!!!!!!!!!!!(I needed extra characters)
ChefLillie 3 years ago
Wow this is good!!!!!!!!!!!!!!!!!!!!!(I needed extra characters)
ChefLillie 3 years ago
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