A delicious finger food or afternoon snack, egg rolls are a favorite Asian food. This egg roll recipe is a healthier version than its fried egg roll counterpart as it is oven-baked, yet still crispy. Incredibly easy to make, these egg rolls use a store-bought coleslaw mix and egg roll wrappers. The dipping sauce is also easy to make with ingredients you likely already have on hand.
Egg rolls, a popular snack and street food, are found in various varieties in most Asian cultures. As are their lighter cousin, the spring roll.
Curious about its origins? Foodtimeline.org reports that egg rolls “date back to ancient China.” Their popularity in the United States is likely due to early Chinese settlers making these tasty treats as early as the mid-1800s.
In case you were wondering about the difference between egg rolls and spring rolls? It’s all in the wrapper. Egg rolls are made using a dough-like “egg” wrapper and spring rolls are made using a rice paper wrapper. Often the fillings of both are a meat and vegetable mix while noodles are added to spring rolls.
Oven Baked Egg Rolls
1 pound ground turkey
4 cups coleslaw mix (with carrots)
3 tablespoons reduced-sodium soy sauce
1 teaspoon grated ginger
1/2 teaspoon five-spice powder
4 scallions, sliced diagonally (1/4 cup)
2 cloves garlic, minced
16 egg roll wrappers
vegetable oil for brushing egg rolls
Preheat oven to 425-degrees. Prepare a rimmed baking sheet with cooking spray.
In a medium skillet, cook turkey over medium-high heat until it is no longer pink. Drain any excess moisture.
Stir remaining ingredients into the turkey: coleslaw mix, soy sauce, grated ginger, five-spice powder, scallions, and garlic. Continue to cook for 2-3 minutes, stirring occasionally, until the coleslaw mix is wilted. Remove from heat and allow to cool slightly.
Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam-side down on a baking sheet coated with cooking spray. Repeat.
Brush vegetable oil over finished egg rolls before baking. Or spray with cooking spray.
Bake in a 425-degree oven for 10-15 minutes, or until lightly browned.
Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
How to Wrap an Egg Roll
Ginger Dipping Sauce
A simple dipping sauce with delicious flavor.
1⁄4 cup soy sauce, reduced sodium
3 tablespoons vinegar, white or apple cider vinegar
1⁄4 cup brown sugar
1 tablespoon fresh ginger, grated
2 cloves garlic, smashed
1⁄2 teaspoon crushed red pepper flakes
2 teaspoons sesame oil
Whisk together all the ingredients in a small saucepan. Bring to a boil, whisking all the while until it thickens. Remove from heat and cool to room temperature.