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Nice ‘n Easy Egg Rolls

I remember the first time I tried making egg rolls. It was a disaster! The filling was bland, the wrappers were soggy, and the whole thing just fell apart in the fryer. My grandmother, a wise woman with hands that could coax flavor out of anything, chuckled and said, “Honey, sometimes the simplest things are the hardest to master.” She then showed me her secret: a balance of textures, a touch of sweetness to complement the savory, and a gentle bake instead of a deep fry for a healthier, equally delicious result. These “Nice ‘n Easy” egg rolls are my homage to her patient teaching and her delicious, lighter version of a classic favorite.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 20 Egg Rolls
Serves: 10
Dietary Type: Can be adapted to be Gluten-Free

Ingredients

1 (16 ounce) package egg roll wraps
½ cup dried mushrooms
1 large boneless skinless chicken breast
1 garlic clove, minced
1 tablespoon cooking oil
16 ounces fresh bean sprouts
2 cups cabbage, shredded
½ cup green onion, thinly sliced
½ cup bamboo shoot, sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon ginger, grated
½ teaspoon artificial sweetener (or sugar)
½ teaspoon salt
Optional: 1 egg white mixed with a little water

Equipment Needed

Large bowl
Large skillet or wok
Cutting board
Knife
Cookie sheet

Instructions

Begin by soaking the dried mushrooms in warm water for 30 minutes. This will rehydrate them and allow them to plump up, releasing their earthy flavor.
While the mushrooms are soaking, prepare the other ingredients. Chop the chicken breast into small, bite-sized pieces. Mince the garlic clove. Shred the cabbage if it isn’t already shredded. Thinly slice the green onion.
Once the mushrooms have soaked, drain them thoroughly. Chop them finely and discard the tough stems.
Heat the cooking oil in a large skillet or wok over medium-high heat. Add the chopped chicken and minced garlic and stir-fry quickly for about 2 minutes, until the chicken is lightly browned. Be careful not to overcrowd the pan; cook in batches if necessary.
Add the bean sprouts, shredded cabbage, sliced green onion, and sliced bamboo shoots to the skillet. Stir-fry for another 3 minutes, until the vegetables are slightly softened but still crisp-tender.
In a small bowl, blend the soy sauce into the cornstarch, grated ginger, artificial sweetener (or sugar), and salt. This mixture will act as a thickening agent and add flavor to the filling.
Pour the soy sauce mixture into the skillet with the chicken and vegetables. Stir constantly until the sauce thickens and coats all the ingredients, about 1-2 minutes.
Remove the skillet from the heat and let the filling cool completely. This is important to prevent the egg roll wrappers from becoming soggy.
Once the filling is cool, it’s time to assemble the egg rolls. Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
Place about 2 tablespoons of the filling in the center of the wrapper, towards the bottom corner.
Fold the bottom corner over the filling, then fold in the two side corners towards the center.
Roll the egg roll up tightly like a burrito, moistening the top corner with a little water to seal it.
Repeat the wrapping process with the remaining filling and wrappers.
Preheat your oven to 350°F (175°C).
Place the assembled egg rolls on a lightly greased cookie sheet. Make sure they aren’t too crowded to ensure even browning.
Optional step for extra browning: In a small bowl, whisk together an egg white with a tablespoon of water. Brush the egg wash over the tops of the egg rolls. This will give them a beautiful golden-brown color.
Bake in the preheated oven for 20 minutes, or until the egg rolls are golden brown and crispy.
Remove from the oven and let them cool slightly before serving.

Expert Tips & Tricks

To prevent soggy egg rolls, make sure the filling is completely cooled before wrapping.
Don’t overfill the wrappers, or they may tear during baking.
For a crispier egg roll, try placing them under the broiler for a minute or two at the end of baking, but watch them carefully to prevent burning.
If you’re short on time, you can use pre-shredded cabbage and bean sprouts.
You can make the filling ahead of time and store it in the refrigerator for up to 2 days.
Experiment with different vegetables in the filling, such as carrots, celery, or water chestnuts.
If the egg roll wrappers are a little dry, lightly dampen them with a clean, damp cloth before using.

Serving & Storage Suggestions

Serve these baked egg rolls warm with your favorite dipping sauce, such as sweet and sour sauce, plum sauce, or soy sauce. They are delicious as an appetizer, snack, or even as part of a larger meal.

Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a quicker option. They are best eaten fresh but can be frozen. To freeze, lay the baked and cooled eggrolls in a single layer on a baking sheet, freeze for at least 2 hours, then transfer to a freezer bag. This will prevent them from sticking together. To reheat from frozen, bake at 350°F for 20-25 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	182.9 kcal	–
Calories from Fat	–	–
Total Fat	2.3 g	3 %
Saturated Fat	0.4 g	1 %
Cholesterol	10.9 mg	3 %
Sodium	591 mg	24 %
Total Carbohydrate	31.4 g	10 %
Dietary Fiber	2.3 g	9 %
Sugars	2.8 g	–
Protein	9.4 g	18 %

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Egg Rolls: Substitute the chicken with tofu or extra mushrooms.
Gluten-Free Egg Rolls: Use gluten-free egg roll wrappers. They can be found in some specialty stores or online.
Spicy Egg Rolls: Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
Shrimp Egg Rolls: Replace the chicken with cooked shrimp.
Duck Egg Rolls: Use shredded cooked duck meat instead of chicken.
Sweet Egg Rolls: Substitute chicken with apples and cinnamon for an interesting dessert.

FAQs (Frequently Asked Questions)

Q: Can I fry these egg rolls instead of baking them?
A: Yes, you can fry them in hot oil until golden brown and crispy. However, baking them is a healthier option.

Q: Can I make these egg rolls ahead of time?
A: Yes, you can assemble the egg rolls ahead of time and store them in the refrigerator until you’re ready to bake them.

Q: What kind of dipping sauce goes well with egg rolls?
A: Sweet and sour sauce, plum sauce, soy sauce, and chili garlic sauce are all popular choices.

Q: My egg roll wrappers are tearing. What am I doing wrong?
A: The wrappers might be too dry. Lightly dampen them with a clean, damp cloth before using. Also, avoid overfilling them.

Q: Can I use different vegetables in the filling?
A: Absolutely! Feel free to experiment with your favorite vegetables, such as carrots, celery, water chestnuts, or snow peas.

Final Thoughts

These Nice ‘n Easy Egg Rolls are a fantastic way to enjoy a classic dish with a lighter twist. They’re perfect for family gatherings, potlucks, or a simple weeknight meal. I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with different fillings and dipping sauces. And most importantly, have fun in the kitchen! Share your creations and feedback; I’d love to hear about your egg roll adventures. Perhaps pair them with a light cucumber salad and some jasmine rice for a complete and satisfying meal. Enjoy!

Nice ‘n Easy Egg Rolls Recipe