Baked Egg Rolls Baked Egg Rolls

Image: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 728 mg
  • Protein 24 g
  • Calories 331.0
  • Total fat 15 g
  • Cholesterol 76 mg
  • Saturated fat 5 g
  • Total carbohydrate 24 g


  • Iron 19.0
  • Folate 16.0
  • Calcium 5.0
  • Vitamin A 46.0
  • Vitamin C 5.0
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Appetizers & Snacks

Baked Egg Rolls