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.
No-Fry Egg Rolls
Easy to Make 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
Instructions
- 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.
Nutrition Information:
Yield:
8Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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 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!
Laurie P
Thursday 5th of May 2016
Glad I came across this recipe again :)
kathy downey
Wednesday 20th of August 2014
We love egg rolls but trying to stay away from fried foods,Wow baking,these look so good I am going to try them.
Tamra Phelps
Sunday 10th of August 2014
I love egg rolls, but I haven't tried the no-fry type. I have to say these look good!
DARLENE W
Wednesday 30th of July 2014
I too love egg rolls, this looks like a quick and easy recipe, thank you
Jeff Skidmore
Sunday 20th of July 2014
A nice healthy alternative to a popular dish! Love the pictures of our to roll them!