Baked Deli Eggrolls

By Sarah Botwinick

Eggrolls are always a great appetizer or can even be served as an easy dinner. Anything stuffed in a crispy eggroll wrapper is guaranteed to be amazing! Here are three baked eggroll recipes that are lighter in calories but definitely don’t compromise on flavor or crispness.

Kani Eggrolls

Kani Eggrolls

Ingredients:

  • 12 large eggroll wrappers
  • 1 Tbsp. oil
  • 1 large onion, diced
  • 7 Kani sticks cut into small pieces
  • 2 Tbsp. of mayonnaise
  • ¼ tsp. kosher salt
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ cup water

Optional: 2 Tbsp. oil for frying

Optional: Cooking spray

Directions:

1. Defrost eggroll wrappers. Heat a pan with 2 tablespoons of oil. Add onion and sauté until translucent.

2. Let onion cool for a few minutes. Then add to bowl with cut-up Kani, mayonnaise, and spices and mix well.

3. Add a little bit of the Kani mixture to each eggroll wrapper. Dip fingers into water and coat all edges with a drop of water and roll into eggroll shape.

4. For frying method, heat frying pan with oil on medium heat. Fry on both sides until golden-brown. For baking method, preheat oven to 375°F. Place eggrolls on a sprayed baking sheet. Spray each eggroll generously with cooking spray. Bake for 15 minutes or until golden and crispy.

Baked Deli Eggrolls

Ingredients:

  • 12 large square eggroll wrappers
  • ¼ cup of mustard
  • 2 Tbsp. honey
  • Deli meat of your choice (2 medium-size packages)
  • ¼ cup water
  • Cooking spray

Directions:

1. Preheat oven to 375°F. Defrost eggroll wrappers. Combine mustard and honey in a small bowl.

2. Cut deli meat into small pieces. Brush mustard and honey mixture onto one side of the eggroll. Place a handful of deli meat in the center of the egg rolls. Using your fingers, wet all outer sides of the eggroll with a drop of water. Then fold up into an eggroll shape. Place eggrolls on a sprayed baking sheet lined with parchment paper and spray each eggroll generously with cooking spray. Place in oven for 15 minutes or until golden and crispy.

Baked Asian-Inspired Chicken Eggrolls

Ingredients:

Baked Asian-Inspired Chicken Eggrolls
  • 10 large eggroll wrappers
  • 2 Tbsp. oil
  • 1 large onion, diced
  • ¾ lb. ground chicken
  • 2 Tbsp. teriyaki sauce
  • 3 Tbsp. low-sodium soy sauce
  • 2 cube of frozen garlic
  • 1 tsp. brown sugar
  • 1 Tbsp. onion soup mix
  • Cooking spray

:Directions

1. Defrost eggroll wrappers. Heat pot or pan with oil and add onion. Sauté until translucent.

2. Add ground chicken and mix constantly to break up chicken into a crumbled texture and until fully cooked.

3. Then add teriyaki sauce, soy sauce, garlic cube, brown sugar, and onion soup mix into chicken mixture. Cook for 5 minutes.

4. Remove from flame and let fully cool before filling eggrolls.

5. Preheat oven to 375°F. Fill center of eggrolls with 2 tablespoons of chicken. To prevent the eggrolls from getting soggy, use a slotted spoon to drain any excess sauce from the chicken mixture. Using your fingers, wet all four sides with a drop of water. Then fold into eggroll shape.

6. Place on sprayed cookie sheet lined with parchment paper, leaving three inches in between each. Generously spray each eggroll with cooking spray. Bake in oven for 10–15 minutes or until golden and crispy.

All recipes are courtesy of @frumfoodie by Sarah Botwinick.

Sarah Botwinick is a food blogger and recipe developer. Follow her on Instagram @frumfoodie to see more delicious recipes and exciting foodie trends or contact her at frumfoodie1@gmail.com. 

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