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Baked Egg Rolls

Baked Egg Rolls

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Serves 4 to 6.
By Dennis W. Viau; an original recipe.

“Baked” egg rolls might seem unusual, if not impossible. The idea for this recipe originated from a challenge given to me by someone who doesn’t eat fried foods, but wanted to enjoy egg rolls. I thought about it and came up with this idea to use phyllo dough rather than egg roll wrappers for the pastry. They turned out delicious and satisfying.


1 cup (6 ounces/170g) chopped cooked meat, any kind (I am using cooked chicken meat)
2 stalks of celery, diced
3 green onions, diced
2 ounces (57g) bean sprouts, lightly chopped
2 to 3 sprigs Italian (flat leaf) parsley, leaves only, finely chopped
¼ teaspoon fresh ginger root, minced
2 cloves garlic, minced or crushed through a garlic press
2 tablespoons soy sauce
1 tablespoon fish sauce (extract of anchovy, available in Asian markets, or substitute oyster sauce)
Freshly ground black pepper to taste
A pinch each of any herbs (I am using tarragon, oregano, and marjoram)
Phyllo dough sheets
½ cup (118ml) melted clarified butter
Optional: Sesame seeds for garnish


If using raw meat, cook lightly (no need to brown) and then transfer to a bowl and set aside.

Combine the vegetables, seasoning, and sauces in a large bowl and mix. Cook in a skillet over medium-heat until crisp-tender and most of the liquid has evaporated. Transfer to a heat-safe bowl, allow to cool, and add the cooked chopped meat. Mix well. Adjust for salt.

Heat the oven to 400°F (200°C) with a rack in the upper third of the oven.

Brush a sheet of phyllo dough carefully with melted clarified butter and fold about a third of the sheet (from a long end) toward the center to make a square. Brush again with butter. Place a second sheet on top, with the extra dough extending off the opposite end as the first sheet. Brush with melted butter and again fold the excess end onto the layered sheet to form a square.

Starting at one corner, place about 2 generous tablespoons of the filling mixture near the corner and start rolling toward the opposite corner. When rolled almost halfway, fold the two side over toward the middle to enclose the filling. Continue rolling toward the final corner. Brush the last corner with a little melted butter and finish rolling.

Arrange on a greased or lined (parchment paper) baking sheet with the final corner underneath. If desired, brush the egg rolls with melted clarified butter and garnish with sesame seeds.

Bake until lightly browned and crisp, about 10 minutes, watching closely. Transfer to a rack, allow to cool a few minutes, then arrange on a serving plate.

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