Baked Californian Egg Rolls with Chicken and Vegetables
Oven-baked egg rolls filled with shredded chicken, crisp vegetables, and a touch of Asian-inspired seasoning for a healthier snack. This asian fusion-inspired snacks (low fat) ready in about 33 minutes turns sheets egg roll wrappers, shredded cooked chicken breast, shredded cabbage into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 sheets egg roll wrappers
- 1 cup shredded cooked chicken breast
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2, thinly sliced green onions
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove minced garlic
- 1/2 tsp ground ginger
- as needed olive oil spray
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, combine 1 cup shredded cooked chicken breast, 1 cup shredded cabbage, 1/2 cup shredded carrots, 2 thinly sliced green onions, 2 tbsp soy sauce, 1 tsp sesame oil, 1 minced garlic clove, and 1/2 tsp ground ginger; mix well.
- Step 2: Lay 1 egg roll wrapper flat on a clean surface with a corner facing you. Spoon about 1/4 cup of the chicken-vegetable mixture near the corner closest to you.
- Step 3: Fold the corner over the filling, then fold in the two side corners and roll tightly toward the opposite corner to form a sealed egg roll. Repeat with remaining wrappers and filling.
- Step 4: Place the egg rolls on a baking sheet lined with parchment paper. Lightly spray each egg roll with olive oil spray to promote browning.
- Step 5: Bake in the preheated oven for 15-18 minutes, turning halfway through, until the wrappers are golden brown and crisp. Let cool for 5 minutes before serving with your favorite dipping sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Californian Egg Rolls with Chicken and Vegetables take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Californian Egg Rolls with Chicken and Vegetables?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Baked Californian Egg Rolls with Chicken and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Californian Egg Rolls with Chicken and Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Californian Egg Rolls with Chicken and Vegetables low fat?
Yes — this recipe is tagged low fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
