No-Fry Egg Rolls

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! 

No-Fry Egg Rolls

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.

  No-Fry Egg Rolls

 

No-Fry Egg Rolls
Prep Time
15 mins
Cook Time
20 mins
 
Easy to Make No-Fry Egg Rolls
Servings: 8
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.

 

No-Fry Egg Rolls

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

No-Fry 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!

20 thoughts on “No-Fry Egg Rolls

  1. Oh these look fabulous, and not hard!! Love egg rolls and have never tried non fried but I will give these ones a shot!

  2. I love egg rolls, just not to sure about using puff pastry, I think I would miss the wonton wrapper, but yours look very good too

  3. These have to be so much easier and quicker to make than deep frying them.They look very delicious too.Come to think of it ,they have to be healthier than the egg rolls that are deep fried.Thanks so much for sharing this recipe.

  4. Incredible!! Love the ingredients listed! Especially cabbage. I really like cabbage and it’s great in almost anything. We recently did a stir fry with it and these egg rolls would go great next to it.
    And these are baked, awesome!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.