Baked Eggrolls

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Nutritional Info
  • Servings Per Recipe: 45
  • Amount Per Serving
  • Calories: 122.3
  • Total Fat: 1.4 g
  • Cholesterol: 2.9 mg
  • Sodium: 215.2 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.5 g

View full nutritional breakdown of Baked Eggrolls calories by ingredient
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For vegetarian version, replace turkey with chopped mushrooms and/or tofu For vegetarian version, replace turkey with chopped mushrooms and/or tofu
Number of Servings: 45


    2 tbsp Sesame Oil
    4 tbsp Shallots, chopped
    6 cloves Garlic, minced or pressed
    8 oz Ground turkey, 93% lean
    2 tsp Ginger Root, minced or pressed
    1 tbsp Black Pepper, or to taste
    2 tbsp Kikkoman Lite Soy Sauce, or to taste
    1 tbsp corn starch
    4 cups Napa Cabbage, shredded
    2 cups Shredded Carrots,
    2 cup Bean sprouts
    0.5 cup Jew's ear, (pepeao), dried, soak in hot water to reconstitute, then thinly slice
    1 cup cellophane noodles (mung beans), dried soak in water to soften
    4 tbsp Fresh Chives, chopped
    5 tbsp Cilantro, chopped
    Salt, pepper and soy sauce to taste
    40 - 50 egg roll wrappers
    cooking spray


Makes approximately 40-50 eggrolls.

Heat deep dish skillet or wok on high. When a drop of water sizzles and evaporates in skillet, add 2 tbsp sesame oil and shallots. Reduce heat to medium-high and saute shallots for a few minutes. Add turkey, garlic, ginger, and black pepper. Brown turkey on high to medium high heat.

Mix 1 tablespoon cornstarch with 2 tablespoons light soy sauce and add to browned turkey. Stir until sauce is thickened.

Remove from heat. Drain cellophane noodles and cut into approx. 2 inch strings using scissors, add to mixture. Add shredded carrots, nappa cabbage, bean sprouts, thinly sliced jews ear, chives and cilantro. Toss to incorporate all ingredients.

If mixture is too watery, sprinkle a little more corn starch (1 tsp at a time) and mix thoroughly.

Add salt, pepper and/or soy to taste.

Cool to room temperature.

Roll filling:
Place egg roll wrapper on plate with one corner facing you (diamond). Add 2 Tbsp of filling into center of egg roll wrapper. Take the corner closest to you and fold over, tucking excess underneath filling. Fold the two side corners into the roll and continue rolling. dampen bottom corner with a little bit of water and seal the roll. Repeat until you run out of shells or filling.

Pre-heat oven to 425 degrees.
Spray cookie sheet or jelly roll pan with non-stick cooking spray. Line up eggrolls on pan 1 inch apart (seam side down). Lightly coat rolls with cooking spray. Place in pre-heated oven and bake at 425 degrees for 30-40 minutes or until golden brown.

Serve with your favorite sauce.
My recommendation: Mae Ploy Sweet Chili Sauce.

Number of Servings: 45

Recipe submitted by SparkPeople user HPHAM615.

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Member Ratings For This Recipe

  • Baked eggrolls are sooo good and healthy! It's so much cripsier and you won't even miss the oil in these. Scrumptious! - 8/7/09

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