No-Fry Egg Rolls

There is nothing I love more than Egg Rolls, but I’ve been unable to find any store bought ones that compare to take-out.  This recipe for no-fry egg rolls is incredibly quick and easy and results in super delicious egg rolls that are comparable in flavour to take-out! The best part is that they are made with puff-pastry and baked, not fried.  Use rotisserie chicken to speed things up.

These make for a great appetizer this Chinese New Year to dazzle your guests.  They won’t believe that you made Egg Rolls yourself! 

Ingredients:

2 Sheets All-Butter Puff Pastry, Thawed
1 Cup Cooked Chicken, Shredded
1 Tbsp Veg Oil
1 Cup Carrots, Chopped Finely
3 Cups finely shredded cabbage
1/2 lb fresh bean sprouts
1 Tbsp minced Ginger
4 tablespoons water
1 tablespoon cornstarch mixed with 2 tbsp water
2 tbsp soy sauce
2 tbsp oyster sauce

Directions:

Preheat the oven to 400°F.

Roll out puff-pastry to about an inch bigger on all sides. Cut each into four equal rectangles/squares.

Heat a wok over medium-high to high heat.

Add the oil for stir-frying.

Add Carrot, Cabbage, Bean Spouts and Ginger and stir-fry for 5-10 minutes until the cabbage softens.

Create a well in the wok by pushing the veg up against the sides and pour in cornstarch, soy sauce, oyster sauce and water.  Stir to thicken then mix the vegetables in with the sauce to coat.  Stir in chicken then remove from heat to cool before filling the pastry.

Spoon about 1/4 cup vegetable mixture on the lower third of each square of pastry.  Fold 2 sides over the filling and roll up like a  burrito. 

Place the filled pastries seam-side down onto a baking sheet.

Bake for 20 minutes or until lightly browned.

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Yield: 8

No-Fry Egg Rolls

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Easy to Make No-Fry Egg Rolls

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Ingredients

• 2 Sheets All-Butter Puff Pastry, Thawed
• 1 Cup Cooked Chicken, Shredded
• 1 Tbsp Veg Oil
• 1 Cup Carrots, Chopped Finely
• 3 Cups finely shredded cabbage
• 1/2 lb fresh bean sprouts
• 1 Tbsp minced Ginger
• 4 tablespoons water
• 1 tablespoon cornstarch mixed with 2 tbsp water
• 2 tbsp soy sauce
• 2 tbsp oyster sauce

Instructions

1. Preheat the oven to 400°F.
2. Roll out puff-pastry to about an inch bigger on all sides. Cut each into four equal rectangles/squares.
3. Heat a wok over medium-high to high heat.
4. Add the oil for stir-frying.
5. Add Carrot, Cabbage, Bean Spouts and Ginger and stir-fry for 5-10 minutes until the cabbage softens.
6. Create a well in the wok by pushing the veg up against the sides and pour in cornstarch, soy sauce, oyster sauce and water. Stir to thicken then mix the vegetables in with the sauce to coat. Stir in chicken then remove from heat to cool before filling the pastry.
7. Spoon about 1/4 cup vegetable mixture on the lower third of each square of pastry. Fold 2 sides over the filling and roll up like a burrito.
8. Place the filled pastries seam-side down onto a baking sheet.
9. Bake for 20 minutes or until lightly browned.

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Here is a visual as to how to roll the Egg Rolls.

Looking for more appetizers for your Chinese New Year Celebration?  Check out these Grilled Shrimp Skewers with Asian Dipping Sauce and this recipe for Wonton Soup!

Enjoy!

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!