I used boneless, skinless chicken breast which I cooked and minced for the meat filling. These were the best low fat egg rolls I have tasted. Not big on the taste of the sauce, but otherwise a big thumbs up.
Baked Egg Rolls
tardmom57 Posted: 03/06/09
sbc1023 Posted: 01/01/11
I made these to take to a New Year's Eve party and they went over very well. I used the pre-shredded coleslaw mix that has carrots in it, adding in diced onion, celery and some mushrooms that needed to be used up. I cooked the veggie mixture in a large saute pan sprayed with Pam for about 10 minutes, then set it aside and browned the ground turkey, breaking up pieces as it browned. When it was time to bake, I took the little scraps from the cut corners, sprayed them with Pam and baked them on a cookie sheet for 7-9 minutes, or until crispy, and used those as dippers for a dip!
mandajo Posted: 03/15/11
This was a fun meal for our family. It was a bit of work, but worth it. Not as crunchy as a fried egg roll, but what are you gonna do. I took the advise of another review and turned the rolls over halfway through their baking time. I also doubled the recipe and only filled 13 egg roll wraps, which I recommend, because I can't imagine those egg rolls with any less filling. After reading that they were a bit bland I added a dash of salt and substituted one TB fish sauce in place of one of the TB of soy. The dip is great. We also used sweet & sour. Will def make again.
Dolliebeth Posted: 06/29/09
This is a GREAT recipe! Much lower fat and healthier than traditional egg rolls. Takes a little time, but really simple/easy to do. Instead of the ground turkey, I used leftover pork roast that I ground up in the food processor. I highly recommend this recipe.
eatingood Posted: 10/17/10
While I loved the idea of having crispy egg rolls without frying (and they were crispy/crunchy!) The amount of time required to bake them to get them crunchy ended up overcooking the filling - resulting in a sort of mushy, homogenous filling with very little texture (besides mushy). Next time I might try not cooking the veggie mixture (although the fam asked for this not to be a repeat).
NumNumNum Posted: 01/18/10
I was unsure if my husband would like this dish, but he is the one who loves it most. He's even told me he likes it better than the real thing! I did make some changes, based on what I had around. I omitted the celery and increased the cabbage and carrots. We didn't make the sauce and loved them just right. I also like that if I need to, I can make the filling ahead of time and the wrap later. We served it with just plain rice, and found we barely touched anything but the egg rolls. A winner for sure!
Lauren4444 Posted: 08/07/10
Holy cow these were SALTY, I think you have to cut back on the LOW-SODIUM soy sauce. Also I didnt like the dipping sauce at all. The one for Vietnamese Summer Rolls 8/09 is very tasty and much better than this one.
mrsblackson Posted: 12/28/09
Despite the involved prep work, I would make this again and again. It took me 25 minutes to chop all the vegetables! The end result was incredible, better than any store-bought egg roll. I used spring-roll wraps purchased from the Asian market, and crumbled breakfast sausage for the meat. I served with duck sauce and homeade shrimp fried rice. A family hit!
Kuenzi123 Posted: 01/02/10
These are great! I do admit the prep time is sort of a lot for a side dish but it's hard to find an egg roll that isn't at least this much work. When I'm just feeding myself I eat them as my entree! The sauce is good too, nice and simple. I do agree turning them halfway through cooking time is a good idea. I didn't have any problem with the texture of my egg rolls.
JacindaPhi Posted: 03/19/10
I loved this recipe. I omitted the meat, and added the garlic in the instructions even though it wasn't listed in the ingredients. 1 clove was perfect. I am very happy that I can make egg rolls without frying them! W00T!