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?

Keep Oil at 350˚F – If the temperature drops too low, the egg rolls will be soggy and oily . If it's too hot, they will burn before the filling is cooked through. Ensure the oil does not drop below 325F.

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?

Differences Between Egg Rolls and Spring Rolls 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. Filling: Egg rolls typically contain cabbage and meat.

Why are my homemade egg rolls soggy?

You must take the time to chill your filling in the freezer or refrigerator before using. If it is warm, it will make your egg roll wrappers soggy and easily tear. Remove excess moisture. You don't want any excess moisture because soggy filling will make soggy egg rolls that can easily tear.

What is egg roll filling made of?

Classic egg rolls are fried, savory rolls wrapped in a wheat flour wrapper. They are filled with cabbage, carrots, onions, and sometimes chopped roasted pork .

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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#11104

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.

common recipe questions

Can these be made in an air fryer?

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

nutrition data for baked egg rolls

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

more recipes like baked egg rolls

CHICKEN EGG ROLLS

BEAN AND VEGETABLE EGG ROLLS

PORK AND SHRIMP EGG ROLLS WITH SWEET AND SOUR SAUCE

GROUND BEEF EGG ROLLS WITH THICK SWEET AND SOUR SAUCE

reviews & comments for baked egg rolls

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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