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
Crispy Baked Egg Rolls
Submitted by: HARV47
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
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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.
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.
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Member Ratings For This Recipe
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34 of 34 people found this review helpfulJust 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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30 of 30 people found this review helpfulThis 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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20 of 20 people found this review helpful -
14 of 14 people found this review helpfulEasy 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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11 of 12 people found this review helpful -
9 of 9 people found this review helpfulI 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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8 of 8 people found this review helpfulI 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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8 of 9 people found this review helpful -
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8 of 8 people found this review helpfulI'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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7 of 7 people found this review helpful -
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5 of 7 people found this review helpfulI 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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4 of 5 people found this review helpfulThis 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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4 of 4 people found this review helpfulMy 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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2 of 2 people found this review helpfulI haven't tried this particular recipe, but sounds great. I've made alot of fried egg rolls & wontons in the past when kids were home, and just wanted to let Chulahooch know that using any type of fruit filling works great with the egg roll wrappers also. Happy eating! - 3/19/08
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1 of 2 people found this review helpfulGood recipe. I subbed rice vinegar for the wine and just added a few dashes of soy sauce. Oyster sauce is very salty and didn't want to over do it. Plus I used chopped up peel and eat shrimp instead of canned and a dash of chili paste. Flip during cooking, and these can easily be left in for 20 min - 2/24/09
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1 of 2 people found this review helpfulI echo what someone else said... way too fishy! The recipe SHOULD be good, and I will try it again. But the canned shrimp I opened smelled very fishy, and the oyster sauce didn't help. My husband ate them, but I couldn't. I'll try again, with fresh seafood--I bet they'll be much better. - 6/10/08
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1 of 2 people found this review helpfulThese egg rolls were wonderful!!! I think they were even better than most I've had at restaurants--even my picky 3year old surprised herself by liking them!!! I can't wait to make them again! They also made a great snack the next day!!! I omitted the oyster sauce because I didn't have any!A+ - 4/17/08
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1 of 2 people found this review helpfulI substituted chicken and chicken broth for the shrimp and oyster sauce. I think it made them a little bland. I need to find other spices or something to put into them. I thought they were pretty good. My mom and son didn't care for them. That's ok, more for me--in moderation, of COURSE! - 3/29/08
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These were pretty good. My 3 year even wanted to try a little. He didn't like it but my husband and I did. The only issue I had was that I couldn't quite get the egg roll wrappers to crisp up quite enough and I left it in the oven for 20 mins. I didn't see the helpful hint from KATHEK untiltoday - 8/13/12
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I excluded oyster sauce and used a bit of diced pork (about 1 serv. in whole recipe), not shrimps. They were too wet, so I flipped them and cooked 2x time. The flavor was GREAT-- we will try this again, but I will improve my Stir-Fry technique. Hit my savory Chinese Egg Roll craving spot-on! - 4/4/12
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I have to say, it's pretty hard to top my cousin's home cooking (he's filipino and a chef), but this was pretty good. I chopped my own cabbage, carrots, and shrimp (the way we do when making our fried lumpia and egg rolls) and eliminated the wine. I lightly brushed with oil (hate spray). - 3/29/12
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I personally loved these! My family thought they were okay and suggested leaving out the shrimp next time. I didn't tell them it was in there and they got a weird surprise of fishy flavor. Also I don't think i'll cook the ingredients next time - i like a little more crunch to my veggies! - 3/26/12
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great flavor! I omitted the wine and oyster sauce, used fish sauce instead. Used ground turkey as my meat and used extra garlic and lots of pepper. I also used sesame oil The more seasoned the filling is the less bland the egg rolls are. L o v e that I can bake instead of fry! - 3/4/12
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I use this recipe a lot, but instead of coleslaw mix I use broccoli slaw and I don't use any oil, oyster sauce, wine, or cornstarch. I use canola spray to stir fry the veggies, also add a small onion and an 8oz pkg or fresh bean sprouts and a tsp. of fresh ginger, grated. - 1/22/12
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after cooking the ingredients, strain them in a colander & 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. Leave out oyster sauce...can make fishy taste. - 1/6/12
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Very Yummy! I changed a few things..cut up 3oz of chicken breast, used 1oz of chicken broth instead of wine and added about 1tsp Ginger powder 2tsp chopped garlic and used sesame oil instead of plain oil. Put half the oil in the pan with garlic,chicken onions etc and cooked then added the rest! - 1/5/12
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Holy Smokes! These egg rolls are easy to make and delicious. My daughter is very conscious of what she eats (she sure didn't get that from me!) and never eats egg rolls because they are fried. Omitted the oyster sauce, used Shao Hsing wine and 1/2 tsp of sesame oil - made the flavor spot on! YUM!
- 11/29/11
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Wow! These taste AWESOME! I don't think they are too fishy at all but I'm a big fan of fish so I'm biased. They are also really easy to make but the servings were off, I got about 16. And they weren't as crunchy as I hoped, even after I let them broil a while. I will definitely make these again! - 6/12/11
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made these yesterday. they were wonderful, can't wait to have some for lunch today! Used fresh grated ginger, no oyster sauce, but I used chicken broth and I had extra shredded carrots so I threw them in too! I also used bigger shrimp, and chopped them.(I like the texture better) - 5/23/11
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I had a blast making these!! I can't wait to try different ingredients. I used Chicken instead of Shrimp and did not use the Oyster sauce. They were YUM YUM! Hubby and Neighbor loved them!! Had the Garlic Brown Sugar Chicken with the egg rolls and some brown rice. What a yummy meal! - 8/24/10
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Wonderful. My egg roll "wrappers" dictated 170 calories per serving (3 wraps). I eliminated the shrimp and oyster sauce and used chicken. I also used "Wondra" to thicken it up. I popped 15 in the oven for 20 minutes and they were perfect. Just make sure the rolls are the same size. WONDERFUL! - 4/11/10
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