Easy Valley Baked Egg Rolls Rsc
Get ready to impress your taste buds with these Easy Valley Baked Egg Rolls, a healthier twist on the beloved takeout classic! Loaded with a savory mixture of ground chicken or pork, crisp shredded cabbage, sweet carrots, aromatic garlic, and a hint of ginger, these egg rolls are baked to golden perfection—no deep frying needed! With just 20 minutes of prep, these oven-baked delights are a quick and guilt-free option for appetizers or weeknight dinners. The light spray of cooking oil ensures a crispy texture, while the sesame oil and soy sauce lend a burst of umami flavor. Serve them hot with your favorite dipping sauce, like sweet chili or soy, for a crowd-pleasing dish that’s crispy, flavorful, and oh-so-easy to make. Perfect for fans of Asian-inspired recipes and anyone searching for a simple, wholesome snack or meal!
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Recipe Information
Ingredients
- 1 pound Ground chicken or pork
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 3 stalks Green onions, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 12 pieces Egg roll wrappers
- 1 can Cooking spray
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet over medium-high heat, cook the ground chicken or pork until browned and fully cooked. Drain any excess fat.
Add the shredded cabbage, shredded carrots, sliced green onions, minced garlic, and grated ginger to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are softened.
Stir in the soy sauce and sesame oil, mixing thoroughly. Remove the skillet from heat and let the mixture cool slightly.
Place one egg roll wrapper on a flat surface, with one corner facing you to form a diamond shape.
Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper.
Fold the bottom corner of the wrapper up and over the filling, then fold in the left and right corners tightly. Roll the wrapper upward, tucking it tightly as you go. Use a little water to seal the top corner.
Repeat with the remaining wrappers and filling.
Place the egg rolls seam-side down on the prepared baking sheet. Lightly spray them with cooking spray to help them crisp up in the oven.
Bake the egg rolls for 12-15 minutes, turning them halfway through, until they are golden and crispy.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
3608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.2 g | 330% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.9 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1686 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
