These baked chicken egg rolls show up at our table, served alongside rice and veggies, as a favorite meal or appetizer for our family. Freeze these egg rolls for a quick and convenient weekday meal.
How often to you order Chinese take-out? It had been since college for me, until about a month ago when we were visiting family in North Carolina and they ordered some for dinner. Nostalgia hit me in the face and I started to want Chinese take-out more often.
We returned home from our trip and I decided that I would avoid the greasy take-out and make some homemade egg rolls instead. And, because these are baked, they’re even more healthy!
If you’ve been following my advice to make shredded chicken once per month to store in your freezer, these will come together for you very swiftly! Having the cooked chicken already prepped is the key here! We’re just tossing the chicken with a bag of coleslaw mix that we’ve cooked with other spices! Roll the filling into egg roll wrappers (usually found in the deli or produce section of your grocery store), seal and bake! Just 15 minutes later your ready to roll! (Get it? “egg ROLL?”) mwah-mwah-mwah! 😉
The best part of these? They are totally FREEZER FRIENDLY! After they cool from baking, I throw them in a freezer bag and when it’s time to eat, I heat them in a 400 degree oven for a quick 10-15 minutes. There are not many things better than having a homemade freezer meal ready that quickly!
We LOVE these and I know you will, too! Even though they are not fried, they are still crunchy and have all the same great tastes, but minus the icky greasy feeling you get after eating fried food! Major bonus!
I typically pair this with some quick microwavable Uncle Ben’s rice (because I’m all about convenience lately) and then a bag of Steamfresh Asian medley vegetables. Weeknight meal, done!!
Easy Baked Chicken Egg Rolls
- 2 tablespoons olive oil
- 3 garlic cloves , pressed
- 16 oz . bag coleslaw mix
- 2 cups cooked shredded chicken
- 1/2 teaspoon ground ginger
- 2 tablespoons soy sauce (more or less to taste)
- 12-14 egg roll wrappers
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Toss in the coleslaw and chicken. Sprinkle in the ginger. Cook until the coleslaw is just soft but still crunchy. Add the soy sauce and cook until just heated, about 1 more minute. Remove from the heat and set aside.
Preheat oven to 425 degrees F with oven rack in the center. Fill a small bowl with water. Place about 3 tablespoons of the chicken filling in an egg roll wrapper. Dip your finger in the water and moisten the corners of the egg roll. Roll and seal the egg roll then place on a baking sheet. Repeat with the remaining filling and egg roll wrappers. Bake for 13-15 minutes, or until golden. Serve immediately.
Freezer instructions: Let baked egg rolls cool, then freeze in a single layer for 1 hour. Transfer to a freezer bag and store for up to 3 months. To reheat: Bake in a preheated 400 degree oven for 10-15 minutes.