Baked Egg Rolls

Adapted from a recipe found at - using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven. From the Canadian Living Test Kitchen, so it's tested until perfect. Serve with plum sauce or sweet chili sauce.Baking instead of frying gives these egg rolls a different texture some will like and others may not. Missing is the bubbly surface and crisp lightness; in exchange you get even, crunchy texture that's a little chewy inside. The big upside is that there is none of the out-of-control oiliness that we often got making egg rolls at home when the shells leaked. Flavor is terrific and there are some great subtle textures in the filling. Took some time and would go better with practice, but no part of the process was difficult and everything worked. We dipped them in a tangy, gingery plum sauce and loved them.

Recipe by   
  • Prep
    15 mins
  • Cook
    20 mins
  • Serve in
    35 mins


  •   1 lb ground lean pork
  •   3 green onions, chopped
  •   3 minced garlic cloves
  •   1 cup bean sprouts
  •   1 carrot, grated
  •   1⁄2 cup chopped water chestnut
  •   1 tablespoon grated fresh ginger
  •   2 tablespoons soy sauce
  •   1 tablespoon cornstarch
  •   1 teaspoon sesame oil
  •   1⁄2 teaspoon pepper
  •   12 large egg roll wraps
  •   1 teaspoon vegetable oil
  •   plum sauce
  •   sweet chili sauce


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