This recipe is for those times when you want all the delicious flavors from your favorite take-out, but without the extra fat and calories. If you love deep-fried egg rolls filled with meat and vegetables, try this homemade baked version using lean ground chicken.
The filling of chicken and veggies is quickly sautéed with a few flavorings before being wrapped up inside of store-bought egg roll wrappers. Since this recipe makes 16 delicious rolls, it's great for a party, game day gathering, or as an appetizer for a family meal.
- 4 tablespoons peanut oil (divided)
- 2 (8-ounce) cans sliced bamboo shoots (drained and chopped)
- 3 cups bean sprouts (fresh)
- 3 tablespoons soy sauce (divided)
- 1/2 cup dried mushrooms (cut into strips)
- 2 tablespoons onion (finely chopped)
- 1 pound ground chicken
- 1 tablespoon dry sherry
- 2 tablespoons cornstarch (divided)
- 1 teaspoon salt
- 1 tablespoon fresh ginger (finely chopped)
- 1/2 cup cold water
- 16 egg roll wrappers
Gather the ingredients. Preheat the oven to 400 F. Cover baking sheets with non-stick foil.
In a large pan, heat 1 tablespoon of the peanut oil. Add the bamboo shoots and bean sprouts and heat through. Add 2 tablespoons of the soy sauce and sauté until the vegetables are coated. Remove the vegetables from the pan and set aside.
Reheat the pan and add 1 tablespoon of the peanut oil. Sauté the dried mushrooms and onion until softened. Remove from the pan and set aside.
In a medium bowl, combine the ground chicken, remaining 1 tablespoon of the soy sauce, dry sherry, 1 tablespoon of the cornstarch, and salt.
Reheat the pan and add 1 tablespoon of the peanut oil. Cook the ground chicken mixture until cooked through and no longer pink.
Add all of the cooked vegetables back to the pan as well as the ginger. Stir to combine. Remove from the heat and allow the mixture to cool before filling the egg rolls.
When ready to fill the egg rolls, combine 1 tablespoon of the cornstarch with the cold water.
Place one egg roll wrapper on the work surface. Moisten the edges with the water mixture. Spoon the filling mixture diagonally in the center of the wrapper.
Fold the bottom corner over the filling and roll snugly half-way to cover the filling.
Fold in both sides snugly against the filling. Moisten the edges of the last flap. Roll the wrap up and seal the top corner. Lay the flap side down on the prepared baking sheet.
Continue with the remaining egg roll wrappers. Lightly brush the tops of the egg rolls with the remaining 1 tablespoon of peanut oil.
Place a pan half-filled with water on the bottom rack of the preheated oven. Place the baking sheet with the egg rolls on a rack above the pan filled with water. Bake for 25 to 30 minutes, flipping rolls halfway through baking.