Tested till perfect Baked Egg Rolls
Baked Egg Rolls and Chinese Plum Sauce
Photography by Matthew Kimura

Baked Egg Rolls

Using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 27 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lblean ground pork
  • 3 3green oniongreen onions, chopped
  • 2 2minced cloves of garlic
  • 1 1carrotcarrots, grated
  • 1/2 cup 1/2cupchopped water chestnutwater chestnuts
  • 2 tbsp 2tbspsoy sauce
  • 1 tbsp 1tbspcornstarch
  • 1 tsp 1tspsesame oil
  • 1/2 tsp 1/2tsppepper
  • 12 large (5 1/2 inch/13 cm) 12large (5 1/2 inch/13 cm)egg roll wrappers
  • 1 tsp 1tspvegetable oil
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In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, carrot and water chestnuts; cook over medium heat until onions are softened, 3 minutes.

In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.

Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.

Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.

Additional information :

Tip: Fresh egg roll wrappers are available in the produce section of the supermarket.

Serve with: Plum Sauce and Salad

Nutritional Information Per serving: about

cal 331 pro 24g total fat 15g sat. fat 5g
carb 24g fibre 2g chol 76mg sodium 728mg

% RDI:

calcium 5 iron 19 vit A 46 vit C 5
folate 16
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