Easy Egg Rolls


Easy Egg Rolls

1 dozen
15 Min

Can't believe we can make our own egg rolls at home? It's a cinch - without a deep-fryer! And for seafood lovers, these are filled with mini shrimp! But cooked shredded chicken or beef works great, too.

What You'll Need

  • 1 (14-ounce) can bean sprouts, well drained
  • 1 (6-ounce) can shrimp, drained and chopped
  • 8 scallions, chopped
  • 2 celery stalks, chopped
  • 1 medium carrot, grated
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 12 egg roll skins (see Note)
  • 1 egg, beaten
  • 2 tablespoons vegetable oil

What to Do

  1. Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
  2. In a large bowl, combine bean sprouts, shrimp, scallions, celery, carrot, soy sauce, and ginger; mix well. Divide mixture equally in center of the egg roll skins.
  3. Brush edges of egg roll skins with beaten egg. Fold one corner over filling. Fold in 2 sides and roll up.
  4. Place on baking sheet and brush with vegetable oil.
  5. Bake 12 to 15 minutes, or until crisp and golden.


Egg roll skins can usually be found in the supermarket produce or freezer section. All you have to do is ask for them! Be careful when serving these right out of the oven 'cause the filling will still be very hot. Oh - don't forget the sweet-and-sour sauce and spicy mustard for dipping!

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What you are trying to make is not Egg Roll. Egg Rolls are usually baked with no fillings. What you are attempting to make is Spring Roll.

I have never seen an egg roll without filling.

I also make my egg rolls different. I use cooked ground beef, chopped yellow or white onions, refried beans, green chili's and shredded cheese.I know this isn't your normal egg roll but my family loves these and they have been made like this in my family for years.

I think that my egg rolls are better! I include more finely chopped veggies. The flavors are amazing. I've found that you can put anything in them and they come out good! Due to childhood bias, i cannot eat bean sprouts but adding shredded Napa cabbage or even plain green cabbage adds more "Asian" flavor. I put in finely chopped cauliflower, broccoli, carrots,a little onion--green and/or yellow onion, celery(small amount or will overtake all the flavors),add the cabbage of choice and it is WORTH the extra work! But then I love egg rolls!

My Sister-in-law fries in a pan with an inch or two of peanut oil then turns half way thru cooking. Yummy. Also she leaves out the carrots, just for me. I know, spoiled. LOL!!

I have made home-made egg rolls for years, you can easily substitute cooked chicken (our fav) or cooked pork, leftover ham, turkey, even shredded lunchmeat. It's ALL GOOD ! Since I am allergic to shellfish, chicken is my go to sub.

You should be able to use crab or lobster, too. I also use left over chicken,pork & beef (diced). : * )

Can you make these eggrolls with another type of meat other than shrimp?

Eggrolls without the deep fryer? Awesome!!!

This will be the prefect snack while watching a football game.

I think this is a great recipe I want it.


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