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.
Step 3: Time to roll it up! Bring up the bottom corner first.
Step 4: Fold in your sides.
Step 5: Roll over the final edge to complete your egg roll fold.
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.
Step 7: Bake at 400-450 for about 10 minutes a side until they are crispy all around.
Step 8: Create a dipping sauce (I like Sriracha ranch) or use soy sauce and dig in!