Baked Chicken Egg Rolls

I love going to Chinese food and ordering egg rolls. I don’t love, however how fried they taste sometimes and wanted to try and make a baked version that would be just as good without the calories.

Step 1: Pick your fillings. I chopped up some cooked chicken breast and tossed in a coconut lime marinate. To add some crunch I used carrots and rounded my rolls out with creamy avocado slices.

Step 2: Lay a wonton wrapper/egg roll wrapper out on a dry working surface. Place a few tablespoons of your mixture in the center. You’ll need to test a few times to see how much you can put and still successfully roll it up.
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Step 3: Time to roll it up! Bring up the bottom corner first.

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Step 4: Fold in your sides.

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Step 5: Roll over the final edge to complete your egg roll fold.

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Step 6: Place your filled and rolled rolls onto a cookie sheet sprayed with non-stick spray. Brush the rolls with melted butter or olive oil to help them crisp up.

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Step 7: Bake at 400-450 for about 10 minutes a side until they are crispy all around.

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Step 8: Create a dipping sauce (I like Sriracha ranch) or use soy sauce and dig in!

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One thought on “Baked Chicken Egg Rolls

  1. Pingback: BTA Egg Rolls | Cooking with Care

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