How to Make Low Calorie Baked Egg Rolls

Baked egg roll
Jacqueline Alpers / Getty Images
  • 01 of 08

    Gather Together the Ingredients

    Kimberley K. Eggleston

    Making your own low calorie baked egg rolls may sound like a tedious task. But by using pre-made egg roll wrappers, and a few simple folding instructions, they will be surprisingly easy! Try them for your next make-at-home low-calorie Chinese feast.

    To begin, gather together the ingredients you will be needing. For this recipe, you will need:

    • 6 pre-made egg roll wrappers (check in the refrigerated section of the produce department, or near the tofu)
    • 1/2 pound ground chicken
    • 1 cup shredded green cabbage
    • 1/4 cup shredded carrot
    • 1/4 cup sliced green onions
    • 1 Tbsp soy sauce
    • non-stick cooking spray
    • Also, be sure to preheat the oven to 450 degrees.
    Continue to 2 of 8 below.
  • 02 of 08

    Prepare the Filling

    Kimberley K. Eggleston

    Heat a large skillet over medium-high heat, and add the ground chicken to the pan. Use a fork to break up the chicken into small pieces, and continue cooking it for about five to eight minutes, until the chicken is no longer pink. While the chicken is cooking, chop the cabbage, carrots, and green onion into small pieces. Then, when the chicken is no longer pink, add the vegetables to the pan, and cook only for about one minute, allowing the cabbage to begin the wilting process. Pour the soy sauce over the chicken and cabbage mixture, and combine it well.

    *Time Saving Tip: If you prefer, simply purchase a coleslaw mix  instead of shredding your own cabbage and carrots.

    Continue to 3 of 8 below.
  • 03 of 08

    Wrap the Egg Rolls

    Kimberley K. Eggleston

    Next, you will wrap the egg rolls. It's easier than you think! These instructions will walk you through each step of rolling your own egg rolls.

    Begin by placing one of the egg roll wrappers on a flat surface (the egg roll wrapper should be flat as well). Place the egg roll wrapper so that any one corner points towards you. Place about 1/4 cup of the chicken and cabbage mixture in the center of the egg roll wrapper.

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  • 04 of 08

    Wrap the Egg Roll cont.

    Kimberley K. Eggleston

    Next, fold the corner of the wrapper that is pointing to you upwards, covering the cabbage mixture. Slightly tuck the egg roll wrapper under the cabbage mixture to secure it into place.

    Continue to 5 of 8 below.
  • 05 of 08

    Wrap the Egg Roll cont.

    Kimberley K. Eggleston

    Next, fold each side of the egg roll wrapper towards the center, over the enclosed cabbage mixture. Do this by folding one side over, and then overlapping it with the other side. You will be sort of folding an envelope!

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  • 06 of 08

    Wrap the Egg Roll cont.

    Kimberley K. Eggleston

    Then, roll the egg roll, rolling towards the top of the wrapper, until it is completely rolled. In order to secure the end of the wrapper, wet your fingers with just a little bit of water. Then rub a bit of the water onto the surface of the egg roll wrapper, and tap the end of the egg roll wrapper into place. Continue this process with the remaining egg roll wrappers and filling.

    Continue to 7 of 8 below.
  • 07 of 08

    Prepare the Egg Rolls for Baking

    Kimberley K. Eggleston

    Place the wrapped egg rolls, seam-side down, on a large baking sheet which has been coated with cooking spray. Spray a generous amount of cooking spray over the surface of the egg rolls as well to aid with achieving a nice, crispy shell.

    Continue to 8 of 8 below.
  • 08 of 08

    Bake and Serve

    Kimberley K. Eggleston

    Finally, place the egg rolls in the oven, and bake for fifteen minutes, until the egg rolls are lightly browned, and crisp. Remove them from the oven, and serve them immediately. They are terrific dipped in a chinese dipping sauce!

    Makes 6 egg rolls

    Per Egg Roll Calories 137, Fat 3 grams, Pro 13 grams, Carbs 15 grams