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Easy Baked Chicken Egg Rolls

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October 30, 2015 · 3.6k Views

(Nick is a guest blogger from Macheesmo.)

As it gets closer to holiday season, I love having some quick hot appetizers that are substantial enough to serve almost as a light meal. These easy baked chicken egg rolls are just the thing for a holiday party or a tailgate!

Most egg rolls are fried, but it’s much easier (and healthier) to bake them. They get nice and crispy on the outside and the filling doesn’t get greasy at all. I like a mix of shredded chicken, Napa cabbage, and crunchy veggies. Serve these with a quick soy and sesame dipping sauce and consider making a double batch. They will go quick!


Prep Time: 30 Minutes

Total Time: 40 minutes

Servings: 12-14 egg rolls



1 tablespoon olive oil

2 cloves garlic, minced

1 inch fresh ginger, grated

1 pound shredded chicken

3 cups shredded Napa cabbage

1/2 cup grated carrots

1/2 cup bean sprouts

3 scallions, minced

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon red pepper flakes

Egg Roll Wrappers

1 egg, whisked for egg rolls

Dipping Sauce:

1/3 cup soy sauce

1/4 cup rice wine vinegar

1 tablespoon sesame oil

1 scallion, minced


  • Preheat oven to 350 degrees F.
  • For filling, add a drizzle of oil to a large skillet over medium-high heat. Add garlic, ginger, poached and shredded chicken, and cabbage. Cook until cabbage is wilted, 3-4 minutes.
  • Then add carrots, bean sprouts, scallions, soy sauce, rice wine vinegar, and red pepper flakes. Stir to combine and cook until liquid is evaporated, another minute or two. Remove mixture from heat. Cabbage and veggies should still be slightly crunchy.
  • Working with one egg roll at a time, lay the wrapper on a clean surface with a point facing you (making a diamond). Add about 3 tablespoons chicken filling to the wrapper on the bottom half of the wrapper.
  • Brush egg roll wrapper with whisked egg lightly on the edges. Fold sides of egg roll wrapper toward the center and then roll away from you into a tight cylinder.
  • Repeat with all wrappers. You should get at least 12, but will probably get a few more. Lay egg rolls seam-side down on a baking sheet lined with parchment paper.
  • Bake egg rolls for 10 minutes, turn egg rolls, and bake for another 8-10 minutes until very crispy.
  • Serve baked chicken egg rolls with dipping sauce.

TIP: For chicken in this recipe, you can use a rotisserie chicken from your deli or poach chicken at home. Just add boneless skinless chicken breasts to lightly simmering water. Cover and cook on low heat for 10-12 minutes until chicken is cooked through. Depending on the thickness of your chicken it may need longer. Test chicken for doneness before shredding.


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Nick Evans is a writer, blogger, passionate home cook, and recent father. He has been writing on his popular food blog, Macheesmo, for 8 years. More recently, he published a cookbook all about using leftovers effectively (Love Your Leftovers), and was on the NBC game show Food Fighters where he cooked against some of the nation’s best chefs.

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