Best 9 Easy Valley Baked Egg Rolls Rsc Recipes

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**Valley Baked Egg Rolls: A Crispy Delight with Endless Recipe Possibilities**

Valley baked egg rolls, also known as "Imperial Rolls" or "Spring Rolls," have become a beloved culinary delight enjoyed worldwide. These crispy and versatile appetizers or main courses offer a symphony of flavors and textures that cater to diverse tastes. From classic fillings like pork, shrimp, and vegetables to modern twists incorporating unique ingredients and flavors, valley baked egg rolls provide a culinary canvas for endless creativity. Whether you're a seasoned chef or a home cook looking for a delectable treat, these egg rolls promise a gratifying experience. Discover a treasure trove of recipes within this article, each offering a distinct culinary journey that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 16 egg rolls

Number Of Ingredients 15

8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
  • Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
  • Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
  • Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
  • Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
  • Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
  • Allow to cool for 5 minutes before serving.

EASY VALLEY BAKED EGG ROLLS #RSC



Easy Valley Baked Egg Rolls #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I love Egg Rolls and have been making them for several years. This recipe is easier with alot more flavor. The Hidden Valley Original Ranch Seasoning Mix really adds alot of flavor to the Egg Rolls and the Dipping sauce.These got rave reviews from my family this weekend and they were gone in an instant. I guarantee you will love these and without the guilt and still enjoy the crunch.

Provided by susan m.

Categories     Lunch/Snacks

Time 35m

Yield 18-20 Egg Rolls, 4-6 serving(s)

Number Of Ingredients 20

1 tablespoon oil
2 tablespoons shallots, chopped
2/3 cup baby carrots, grated
1 lb ground chicken breast
1 1/2 tablespoons Hidden Valley Original Ranch Seasoning Mix
1 1/2 tablespoons soy sauce
1 teaspoon fresh ginger, grated
1 large garlic clove, mashed
1 tablespoon white wine
2 teaspoons cornstarch
1 teaspoon sugar
2 green onions, chopped
4 ounces fresh spinach, chopped
20 egg roll wraps
nonstick cooking spray
1/2 cup plain Greek yogurt
2 tablespoons sour cream
1 tablespoon soy sauce
2 tablespoons plum sauce
1 tablespoon Hidden Valley Original Ranch Seasoning Mix

Steps:

  • In a large skillet over medium heat, saute for 2 minutes shallots and baby carrots, stirring often. Add chicken breast, Hidden Valley Ranch Original Seasoning Mix, soy sauce, ginger, garlic, white wine, corn starch and sugar. Stirring often cook this mixture for about 7 to 8 minutes. Remove from heat and stir in green onions and spinach. Set aside to cool completely. This could be made the day or morning before.
  • Preheat oven to 400 degrees.
  • On the Egg Roll Wrapper package there is a diagram and instructions on how to assemble. If that isn't handy, here is my best description:.
  • 1) Take one wrapper and place it on a work surface in front of you with one corner facing you.
  • 2) In the middle put 1/4 cup of the cooled filling. Pull up the bottom corner and cover filling completely.
  • 3) Bring both sides in to the middle. Wet the remaining end with water, using your finger and roll the roll forward towards the wet end and seal.
  • 4) Place seam side down on a non stick sprayed baking sheet. Continue until all filling is used.
  • Spray all the tops with non stick spray. Bake for 15-20 minutes until nicely browned.
  • Mix sauce ingredients in a small bowl and dip, eat, dip, eat.
  • Delicious!

SCRUMPTIOUS OVEN-BAKED EGG ROLLS



Scrumptious Oven-Baked Egg Rolls image

Crunchy egg rolls with crispy tofu, cabbage, cucumber, carrots, and cilantro. A delicious recipe! Serve with sweet and sour sauce or another Asian dipping sauce.

Provided by bananaholic

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 54m

Yield 12

Number Of Ingredients 16

1 ½ tablespoons olive oil
1 teaspoon sesame oil, divided
1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch wide
3 tablespoons water, or more as needed
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
1 pinch ground ancho chile pepper
1 clove garlic, minced
⅛ head cabbage, shredded
1 carrot, grated
1 Persian cucumber, grated
⅓ bunch fresh cilantro, chopped
4 green onions, chopped
12 egg roll wrappers
cooking spray

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
  • Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
  • Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 8 g, Cholesterol 0.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 127.4 mg, Sugar 1.4 g

EASY EGG ROLLS



Easy Egg Rolls image

I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 40 egg rolls.

Number Of Ingredients 9

1 pound ground beef, cooked and drained
1 package (14 ounces) coleslaw mix
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
Onion powder to taste
40 egg roll wrappers
1 tablespoon all-purpose flour
Vegetable oil for frying

Steps:

  • In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

Nutrition Facts :

BAKED EGG ROLLS



Baked Egg Rolls image

I like this recipe for egg rolls because it's baked. It uses ground pork, but I have substituted ground chicken and turkey successfully. I also have added bean sprouts to the mixture (reducing the amount of meat), stirring them into the cooked mixture with the other vegetables. Base recipe courtesy of Canadian Living magazine.

Provided by Sweet PQ

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground lean pork (or ground chicken or turkey)
3 green onions, chopped
2 garlic cloves, minced
1 carrot, grated
1/2 cup water chestnut, chopped
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
1/2 teaspoon pepper
12 egg roll wraps, large size - 5 1/2-inch
1 teaspoon vegetable oil

Steps:

  • Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
  • Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
  • In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
  • Place egg roll wrapper on work surface and brush with water.
  • Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
  • Pull bottom edge over the filling and roll up, pinching ends to seal.
  • Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.

BAKED EGG ROLLS



Baked Egg Rolls image

These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! -Barbara Lierman, Lyons, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 15

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers
Cooking spray

Steps:

  • Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

EASY BAKED EGG ROLLS



Easy Baked Egg Rolls image

Make and share this Easy Baked Egg Rolls recipe from Food.com.

Provided by seesko

Categories     Vegetable

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

2 tablespoons oil
16 ounces coleslaw mix
4 green onions, chopped
1 1/2 cups bean sprouts
1 tablespoon white wine
2 tablespoons oyster sauce
2 tablespoons soy sauce
8 1/2 ounces baby shrimp
1 tablespoon cornstarch
20 egg roll wraps

Steps:

  • Preheat oven to 400°F.
  • Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tablespoons cold water and add. Stir for about 1 minute, until sauce is thickened.
  • Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
  • Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
  • Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.

BAKED EGG ROLLS



Baked Egg Rolls image

Make and share this Baked Egg Rolls recipe from Food.com.

Provided by LMillerRN

Categories     Poultry

Time 1h5m

Yield 14 rolls

Number Of Ingredients 18

2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 lb ground turkey breast
1 1/2 tablespoons low sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wraps
1 large egg white
cooking spray
3/4 cup low sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onion (optional)

Steps:

  • Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
  • Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
  • Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.
  • Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.
  • To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.

BAKED EGG ROLLS



Baked Egg Rolls image

Adapted from a recipe found at canadianliving.com - using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven. From the Canadian Living Test Kitchen, so it's tested until perfect. Serve with plum sauce or sweet chili sauce.

Provided by evelynathens

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground lean pork
3 green onions, chopped
3 minced garlic cloves
1 cup bean sprouts
1 carrot, grated
1/2 cup chopped water chestnut
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon pepper
12 large egg roll wraps
1 teaspoon vegetable oil
plum sauce
sweet chili sauce

Steps:

  • In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, bean sprouts, carrot, water chestnuts and ginger; cook over medium heat until onions are softened, 3 minutes.
  • In small bowl, whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.
  • Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon 3 tbsp pork mixture on bottom third, leaving 1/2-inch borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.
  • Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.

Tips:

  • To ensure even cooking, cut the vegetables into uniform sizes.
  • Feel free to experiment with different vegetables, such as carrots, celery, or water chestnuts, to create your own unique filling.
  • If you don't have egg roll wrappers, you can use spring roll wrappers instead.
  • To prevent the egg rolls from becoming soggy, make sure to seal them tightly before baking.
  • Serve the egg rolls immediately with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.

Conclusion:

This recipe for Easy Valley Baked Egg Rolls is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is easy to make, customizable with different vegetables and sauces, and a great way to use up leftover ingredients. Whether you are a seasoned cook or a beginner in the kitchen, these egg rolls are sure to be a hit! So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed.

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