Homemade Chinese - Baked Egg Rolls

We love Chinese food at our house.  Really, we do.  It is a favorite of my husband and my son Jack, especially.  I have experimented with several favorite Chinese dishes at home, and shared the tried and true recipes with you - Fried Rice, Lo Mein, Beef Teriyaki, Beef & Broccoli, Sesame Noodles and General Tso's Chicken.  I am pretty pumped to add another to the list - Egg Rolls.  These are awesome, because they are BAKED and not fried, but they still have the awesome crunchy fried taste.  You can fill these with anything you like - I have made them with veggies only and also with shredded chicken.  I was making them as the main course for dinner this time, so these egg rolls have chicken in them. Feel free to change it up with your favorites (shrimp would be great too).  This was one of the very first recipes I pinned on Pinterest and comes from For the Love of Cooking.

Baked Egg Rolls
recipe from For the Love of Cooking

Ingredients:
1 tsp olive oil
2 cups shredded cooked chicken
2 cups of savoy cabbage, chopped (I didn't use cabbage)
2 cups of shredded carrots
2 cups of bean sprouts
1 can of water chestnuts, chopped
2 tbsp green onions, sliced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp corn starch
1/4 cup water
12 to 14 egg roll wrappers (or 24 spring roll wrappers)
Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Directions: 

Prepare your ingredients (shred, grate, chop, etc.) and get them all ready.  You can do this step earlier in the day if you have extra time.
Heat the oil in a large skillet over medium high heat.

Once hot add the sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp.

Mix the corn starch with the water and mix thoroughly.

Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. 

Stir in the shredded chicken and remove from heat and let cool.

I used Spring Roll wrappers because they were out of egg roll wrappers at the store.  Spring Roll wrappers are very fine, so use two of them. Preheat oven to 400 degrees.

 Stack two spring roll wrappers on top of each other.

 Add about 3 tablespoons of the mixture to the bottom center of your wrapper.

 Roll up the bottom so it covers the mixture.

 Fold over both the left and right sides.

 Now roll the rest of the wrapper up all the way, like a burrito.

 Place seam side down on a lined baking sheet (or spray a baking sheet with non stick spray).

Continue with remaining mixture and wrappers. Spray the tops and sides of the egg rolls with non stick spray pretty liberally.  This helps give it the crispy finish.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce.

These healthy egg rolls are packed with flavor and crunch.

You can also freeze the leftover egg rolls (wrap individually in plastic wrap, and place in a ziplock bag in the freezer) and reheat in the toaster oven for a yummy lunch.
Enjoy!