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.
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!
Glad I came across this recipe again 🙂
We love egg rolls but trying to stay away from fried foods,Wow baking,these look so good I am going to try them.
I love egg rolls, but I haven’t tried the no-fry type. I have to say these look good!
I too love egg rolls, this looks like a quick and easy recipe, thank you
A nice healthy alternative to a popular dish! Love the pictures of our to roll them!
sounds great
I like the idea of a no fry egg roll. It’s a nice way to put a healthier spin on egg rolls. I’m curious to see how it would taste with the puff pastry. 🙂
Thanks these look wonderful and with no frying who couldnt resist
Sounds really DELISH! I will give these a try.
These sound super yummy. I love the idea of not frying them. Thank you for sharing the recipe.
Thank you for sharing this recipe. I love egg rolls.
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!
I love egg rolls but try to stay away from deep fried foods,thanks for this
they sound and look delicious
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.
I love this idea and so easy to make ty for the post
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
Oh these look fabulous, and not hard!! Love egg rolls and have never tried non fried but I will give these ones a shot!
I really want an egg roll now… or two. I so miss my mom’s egg rolls. She made excellent ones as well as wontons.
Hubby and I love egg rolls! I should totally make these. I have been trying to make more of the foods we love from restaurants at home.