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
- Preheat oven to 425 °F. Lightly grease a baking sheet. Set aside.
- 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.
- 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.
- Spoon ¼ cup mixture into egg roll wrapper. Fold sides into center and roll tightly. Place seam side down on baking sheet.
- 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.
Are you ever stuck at home on a snowy day and NEED Chinese food, pronto? But there’s too much snow to go anywhere and your favorite Chinese food place doesn’t deliver? That was me last night! Luckily, we love making this cuisine so much that we have most of the sauces and spices in our pantry already. If you’re a fan of Asian cuisine, I highly recommend stocking up on some of these ingredients.
This recipe is super versatile – you can substitute chicken for beef, or even make it vegetarian. Sometimes I don’t have sugar snap peas, so I’ll throw some green beans into the dish. Really any vegetable you like! Don’t have Chinese noodles? I’ve used Thai noodles and even spaghetti or linguine.
I like to prep and measure all the ingredients ahead of time, because once you start cooking, the entire recipe is pretty fast-paced and hands-on. It makes the wait go by so quickly! It’s the flavor of this dish that will make you feel like you just ordered your favorite take-out. I like to serve this with my homemade baked chicken egg rolls, but it’s fine just on its own, too!
NOTE: I have been making this recipe for several years and have since lost the original source of this recipe! If you recognize this as yours, please let me know so I may give rightful credit. Thank you!
Beef Lo Mein
Prep/Cook Time: 45 mins
– 3 Tbsp Hoisin sauce
– 2 Tbsp soy sauce
– 2 tsp sesame oil
– 12 oz top round steak, trimmed and sliced thin
– 1/3 c chicken broth
– ½ tsp corn starch
– 1 clove garlic, minced
– ½ tsp ground ginger
– 1 Tbsp vegetable oil
– 6 oz sugar snap peas
– 3 Tbsp water
– 1 red bell pepper, cut into ¼ inch strips
– 1 bunch scallions, sliced (~1/2 cup)
– 4 oz dried Chinese noodles
– 1 ½ tsp Asian chili garlic sauce
- Whisk the Hoisin sauce, soy sauce, and sesame oil together in a small bowl. Measure 2 Tbsp of the mixture and add to small sealable plastic bag with beef strips, coating beef. Allow to marinate for at least 15 min.
- Whisk corn starch and chicken broth into remaining sauce mixture. In a separate small bowl, combine garlic, ginger, and ½ tsp vegetable oil. Set aside.
- Heat 1 tsp vegetable oil in a 10-inch cast iron skillet over high heat until smoking. Add beef and cook until medium rare, about 2 minutes. Transfer to large bowl.
- Add ½ tsp vegetable oil to skillet and heat until smoking. Add sugar snap peas and cook for ~30-60 seconds. Add water; cover and steam for 2 minutes. Uncover and continue to cook until water evaporates. Add to bowl with beef.
- Add 1 tsp of vegetable oil, scallions, and bell pepper slices to skillet. Cook until peppers are tender, about 2 minutes. Stir in garlic/ginger mixture, vegetables, and beef. Add Hoisin sauce mixture and simmer until sauce thickens, about 2-3 minutes. Keep covered on low until noodles are ready.
- Prepare Chinese noodles according to package directions. Drain and add to beef mixture. Add chili garlic sauce and toss to combine. Serves 4.