Baked Chicken Egg Rolls

I love coming up with game time food during football season. Something about the fall and watching sports on Sunday that really makes me want some delicious homemade food. I’ve never met anyone that doesn’t like an egg roll and I figured it was worth trying some out to see if you can make them with out putting them in a deep fryer. Were they as good? No. But they were still crunchy on the outside and full of flavor in the middle. Plus you can use any ingredients you want–an Italian twist, an Asian twist, a Mexican twist… sky is the limit. I had limited ingredients on hand and certainly wish I had some fresh ginger to add but these were good nonetheless. Try ’em out using your favorite flavors!



-1 link of organic chicken sausage with casing removed or ground chicken

-1/2 red onion

-Fresh cilantro

-4 Won Ton wrappers

-Chinese cabbage, sliced thin

-1 Red pepper, julienned

For the Sauce:
-Sriracha sauce to taste

-Corn starch (optional)

-Soy sauce

– 1/2 TBSP honey

-Salt & pepper


For the Sauce:
-Combine a few tablespoons of soy sauce, 1 tbsp of honey and sriracha (to taste) in a bowl. Mix well. Heat up in sauce pan or in the microwave. Add corn starch to thicken. Set aside for dipping later.

-Preheat the oven to 400 degrees.

-Saute chicken and onions until the chicken is browned and onions are softened.


Cut your cabbage and red pepper in thin strips.


Place the chicken, cabbage and peppers towards the edge of your won ton. Dip your finger in water and wet the edges of all sides of the won ton. Roll the wrapper and fold in the sides as you continue rolling. Pinch the edges and wet again if necessary to be sure they stick together.



On a baking sheet, drizzle some olive or vegetable oil (I used both). Roll your egg rolls in the oil so they are covered.


Place in the oven to bake for roughly 15 minutes or until the egg rolls are golden brown. Dip in sauce and enjoy some football! Pretty simple, no?


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