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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 91.2
  • Total Fat: 1.7 g
  • Cholesterol: 26.8 mg
  • Sodium: 268.6 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Crispy Baked Egg Rolls calories by ingredient
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Crispy Baked Egg Rolls

Submitted by: HARV47
Crispy Baked Egg Rolls

Introduction

Use coleslaw mix to make a quick & easy treat! Eat as a snack, side, or a meal. Use coleslaw mix to make a quick & easy treat! Eat as a snack, side, or a meal.
Number of Servings: 20

Ingredients

    2 tbsp. oil
    16 oz. bag of coleslaw mix
    4 green onions, chopped
    1 1/2 cup bean sprouts
    1 tbsp. white wine
    2 tbsp. oyster sauce
    2 tbsp. soy sauce
    8.5 oz. can tiny shrimp
    1 tbsp. cornstarch
    20 egg roll wrappers

Directions

1. Preheat oven to 400 F.

2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened.

3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.

4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.

5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.


Notes:
These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day!

Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap.

Number of Servings: 20

Recipe submitted by SparkPeople user HARV47.





TAGS:  Fish | Asian | Asian Fish |

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Member Ratings For This Recipe


  • Very Good
    40 of 40 people found this review helpful
    Just an FYI when making these, as we eat quite afew...after cooking the ingredients, make sure to strain them in a colander and cool before putting in wrappers. This ensures crispy cooking. Also when wrapping the ingredients make sure to eliminate air pockets as this will make tears in the wrapper - 3/26/08

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  • Incredible!
    38 of 38 people found this review helpful
    This was awesome! I used chicken breast instead of shrimp and I added some garlic powder and ginger. My whole family loved it, especially my dad who said it wasn't greasy at all!!! I also left out the white wine (didn't have any) and the oyster sauce (don't care for it) and added chicken broth. - 6/13/08

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  • Incredible!
    24 of 24 people found this review helpful
    I made these and I give them a very enthusiastic 2 thumbs up! I followed the pictoral on assembly and it was so easy! My daughter loved them and had enough to freeze. To reheat, preheat oven to 350 and heat for 15-20 minutes. Will definitely do these again! - 3/15/09

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  • 16 of 16 people found this review helpful
    Easy recipe! I just made these for lunch and they are great! I eliminated the oyster sauce and white wine and added 2 drizzles of sesame oil for a more authentic flavor. With a Korean mother-in-law, its hard to satisfy my hubby with my wanna-be asian but he's eating away! - 10/3/08

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  • 13 of 13 people found this review helpful
    I made these tonite and they were AWSOME !! I used chicken (didn't have any shrimp) and reg yellow onion (didn't have green onion) but everyone here thought they were great!!! One thing was they got a lil soft on the bottom side so next time I will flip them over about 1/2 way thru cooking time .... - 12/22/09

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  • Incredible!
    11 of 12 people found this review helpful
    I just had to come back and review this recipe. They have become a regular part of our diet. My husband keeps asking me to make "those egg roll things". He doesn't even realize that they aren't deep fried.
    We love them! Kiss the cook!
    - 9/8/08

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  • Good
    9 of 10 people found this review helpful
    the only thing I changed in this recipe was the shrimp, I used chicken, not too bad, the oyster sauce does give them a fishy taste. Recipe made 15, baked 20 minutes and still were not brown. All in all not too bad. - 2/27/09

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  • Very Good
    9 of 9 people found this review helpful
    I've made this twice and it's was good both times. The first time I used chicken and shrimp, and omitted the oyster sauce. Second time was just shrimp, but added garlic, onions and red pepper flakes to the stir fry, and mixed fresh basil and cilantro just before filling. Cooked at 350*. - 7/13/08

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  • Good
    8 of 8 people found this review helpful
    I think this is a wonderful recipe that has the potential for everyone to alter to personal tastes. My wife loved these; I did not, but I believe the oyster sauce overpowered the recipe for me. However, I want to remake these with chicken/chicken broth or other combinations mentioned above. Thanks! - 6/6/09

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  • Incredible!
    8 of 8 people found this review helpful
    I have made them a zillion times already. I have high blood pressure and started using Braggs instead of soy sauce. NO DIFFERENCE! Still good! Just 1/8th of the sodium! Also took out the shrimp.

    My teen agers love them. Wake up and the left overs are gone! - 4/12/09

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  • Incredible!
    8 of 8 people found this review helpful
    JUST AN UPDATE--I MADE THEM--THEY WERE GREAT! I USED WATER CHESTNUTS AND NOT BEAN SPROUTS MADE A FEW CHANGES USED NO OIL. THEY ARE A HIT WITH MY HUSBAND. I AM PASSING THIS RECIPE ON TO OTHERS! - 4/21/08

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  • Very Good
    8 of 8 people found this review helpful
    I made this recipe, and it was very good! I flipped the egg rolls over at 15 min. and added another 10 minutes to the baking to make them crispier. I also drained and cooled the mixture before placing it into the wrapper.. VERY GOOD! - 3/29/08

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  • Incredible!
    7 of 7 people found this review helpful
    Great! But be careful everybody with that sweet and sour sauce! A tablespoon or so has almost twice as many calories as one of these lovely eggrolls! - 4/2/08

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  • Very Good
    6 of 6 people found this review helpful
    We made these last night with sliced cabbage, black mushroom, carrot and chicken. They were a hit at dinner! And the added benefit was my kids had fun making them! - 7/31/09

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  • 5 of 7 people found this review helpful
    I omitted the oyster sauce and used my own stir fry sauce (brown sugar, soy and ahi mirin) also used baby shrimp from the grocery service counter instead of canned. added red pepper flakes, broccoli, and mushrooms. Didn't have sprouts. Turned out GREAT! Baked ~30 mins turning multiple times - 3/24/09

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  • Incredible!
    5 of 6 people found this review helpful
    This is a great recipe, I used very finely diced pork loin , omitted the oyster sauce, used "Lite Soy" and made my thickening gravy with half cup of water to which I added a chicken bullion cube. My dipping sauce was made up of spicy brown mustard a dash of horseradish(to taste) sesame seeds on the - 3/19/09

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  • Incredible!
    5 of 7 people found this review helpful
    THANK YOU for including a picture! Adding a picture is so easy these days (thank you digital cameras) and yet I find very few people that take the 5 seconds it takes to upload a picture of their meal onto this site. - 3/19/09

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  • Bad
    5 of 6 people found this review helpful
    I really, really wanted to like these, but they were way too fishy for me. They might be better with chicken and no fish sauce. - 3/15/09

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  • Very Good
    5 of 5 people found this review helpful
    Make sure to buy the bigger egg roll wrappers. Made mine with the smaller wrappers, but they were still very good! - 3/29/08

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  • Incredible!
    5 of 6 people found this review helpful
    Awesome - I left out the shrimp and added tofu and Boca crumbles instead, and they came out delicious! These will definitely become a staple around here! - 3/19/08

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  • Very Good
    4 of 6 people found this review helpful
    A good way to get in those veggies each day - 6/3/09

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  • Good
    4 of 4 people found this review helpful
    My hubby doesn't like seafood, so I skipped on the shrimp and added water chestnuts. I also didn't have green onions, & substituted chicken broth for white wine, oyster sauce, oil and they turned out good, but i would definitely will try to add chicken next time to make them great! - 1/7/09

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  • Incredible!
    4 of 4 people found this review helpful
    I took out the seafood added chicken, basil, hot sauce and loved it! Big hit and will be put in heavy rotation - 7/6/08

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  • Incredible!
    4 of 5 people found this review helpful
    I made two different batches. The second one I substituted the shrimp for chicken , left out the oyster sauce and added finely chopped red pepper and mushrooms. They were awesome and were gone quickly! - 4/7/08

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  • Bad
    3 of 5 people found this review helpful
    Ummmm . we really wanted to like them, but didn't. I am wondering if I could buy veggie lumpia and just use the cooking technique? - 3/1/09

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