Crispy Baked Egg Rolls

Crispy Baked Egg Rolls

4.3 of 5 (267)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 94.1
  • Total Fat: 1.7 g
  • Cholesterol: 27.1 mg
  • Sodium: 271.5 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.6 g

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


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


    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


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.

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.

TAGS:  Fish | Asian | Asian Fish |

Member Ratings For This Recipe

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    Very Good
    77 of 78 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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    65 of 65 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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    33 of 33 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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    29 of 29 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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    23 of 23 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