Baked Chicken Egg Rolls

Anytime I eat Chinese food – whether it’s take-out or homemade – egg rolls are a MUST.  In fact, egg rolls are so important to me, that I will only go to a Chinese food establishment if their egg rolls are Elyse- (and John) approved.  This homemade (slightly healthier) baked egg roll is definitely approved!  They are crunchy and full of flavor.  Add extra cayenne pepper if you want some additional kick.  Just don’t overdo it on the soy sauce – I’ve done that before and the filling ends up way too salty, masking the egg roll’s scrumptious flavor.

You can find egg roll wrappers in the refrigerated produce section of your grocery store.  I go to Market Basket, and they are with the tofu and vegan items (next to the lettuce and mushrooms).

I hope you enjoy these as much as I do!

NOTE: I have been making these for many years, and I have since lost the original source of this recipe. If you recognize it as yours, please let me know so I may give you credit!  Thank you!


Baked Chicken Egg Rolls

Active Prep: 20 min
Bake time: 15 min
TOTAL: 35 min

Makes 12-16 egg rolls


  • 5 c shredded cabbage/carrot mixture
  • ½ red bell pepper, diced
  • ¼ c diced scallions
  • 1 clove garlic, minced
  • 2 c finely diced cooked chicken
  • 5 Tbsp corn starch
  • 2 Tbsp water
  • 2 Tbsp soy sauce
  • 1 tsp vegetable oil
  • ¼ tsp cayenne pepper
  • 12-16 egg roll wrappers


  1. Preheat oven to 425 °F. Lightly grease a baking sheet.  Set aside.
  2. Coat a large skillet with vegetable oil over medium heat. Add cabbage mixture, bell pepper, scallions, and garlic.  Stir and cook until vegetables are heated through, about 3 minutes.  Add chicken and mix well to combine.
  3. Whisk corn starch, water, soy sauce, oil, and cayenne pepper together in small bowl. Stir into chicken mixture, coating chicken and vegetables.  Cook for 2 minutes until mixture thickens.  Remove from heat.
  4. Spoon ¼ cup mixture into egg roll wrapper. Fold sides into center and roll tightly.  Place seam side down on baking sheet.
  5. Lightly spray tops of egg rolls with cooking spray. Bake at 425 °F for 15 minutes or until egg rolls are golden brown.  Serve with duck sauce or other favorite dipping sauce.  Makes 12-16 egg rolls.

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