ELLE's Twist on Baked Egg Rolls

Step 1

Gently heat your oven to 425°F and lightly grease a baking sheet so the egg rolls don’t stick. Next, spray a large skillet with some nonstick spray and warm it over medium heat. Toss in the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic. Cook everything for about 3 minutes, stirring occasionally, until the veggies are just crisp. Add the chicken and cook for another 3 to 5 minutes until it’s heated through.

Step 2

In a small bowl, mix the cornstarch, water, soy sauce, a teaspoon of oil, brown sugar, and a pinch of cayenne. Pour this sauce into the skillet with the chicken and veggies, crank the heat up to high, and stir constantly until the sauce thickens—this should take around 2 minutes. Then, take the pan off the heat.

Step 3

Grab an egg roll wrapper and spoon about 1/4 cup of the chicken mixture onto the bottom third. Fold the sides in, then roll it up nice and tight. Place each roll seam-side down on your baking sheet. Once you’ve rolled them all, give the tops a quick spray with nonstick spray to help them crisp up in the oven.

Step 4

Pop the baking sheet in and bake for 10 to 15 minutes, or until the egg rolls turn a lovely golden brown. Let them cool for a few minutes before digging in!

Serving Ideas

Serve these egg rolls with a tangy dipping sauce like sweet chili or soy-ginger. They pair well with a light salad or steamed vegetables for a balanced meal. They also make a great appetizer for parties or casual gatherings.

Leftover Storage Tips

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in the oven at a low temperature to keep them crispy. Avoid microwaving, as it can make the wrappers soggy.