Category Archives: appetizers

I am all about the super easy dinner options for busy weeknights and I think I have come up with a great one here with my Inside-Out Chicken Egg Rolls.  I love egg rolls but take-out egg rolls are pretty unhealthy and homemade versions take a lot of prep work and time.  So I created a short cut version you can make at home in less than 15 minutes but with all of the great flavors of an egg roll.

There are two things that really cut the start-to-finish time of this recipe.  The first one is I started with cooked chicken (from my Baked Smoked Paprika Chicken night this past weekend).  The second one is I am skipping the the whole assembling and rolling up of the egg rolls.  We are going to create this Inside-Out Egg Roll like a tostada with the crispy shell on the bottom and what would have been the inside of an egg roll on the top.

I kept my egg roll “filling” pretty simple with just chicken, cabbage and seasonings.  You could make your “filling” more of a stir-fry version with other vegetables mixed.  That is the great thing about recipes like this – there are endless opportunities to improvise based on your taste or what’s in your fridge at the moment.

I am still doing the Healthy Eats Brown-Bag Challenge.  So even though my Inside-Out Egg Rolls make a great dinner options, they are actually going in my lunch for today.   If you want to take this for a meal on the go, prepare the recipe as directed including baking the egg roll shell, but don’t assemble.  Pack the chicken and cabbage mixture separately in a container for reheating.  Let the crispy baked egg roll shell cool completely then pack it in a zip top baggie or other container.  Don’t assemble your on-the-go Inside-Out Egg Roll until you have heated the topping and are ready to eat.

The Inside-Out Chicken Egg Rolls

Prep Time: 6 minutes  - Cook time: 8 minutes  - Makes: 4

• egg roll wrappers, uncooked
• non-stick cooking spray
• garlic salt
• 2 tablespoon canola oil
• 1 clove or garlic, minced or pressed
• 1 teaspoon grated fresh ginger
• 1/2 head of green cabbage, shredded
• 2 cups  cooked chicken diced
• 2 tablespoons low sodium soy sauce
• 3 tablespoons hoisin sauce
• 1 teaspoon sesame seeds
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon toasted sesame seed oil
• 1 scallion, diced

Preheat oven to 350ºF.  Generously spray a baking sheet (or 2 if one isn’t big enough) with non-stick cooking spray.  Add 4 sheets off un cooked egg roll wrappers to baking sheet in a single layer so that they do not touch spray both sides of the egg roll wrappers liberally with non-stick cooking spray.  Sprinkle a small dash of garlic salt over the wrappers.   Bake for 7 minutes.  Watch closely to make sure they do not burn.

While egg roll wrappers are baking, place a large skillet on medium high heat.  Add canola oil.  Add garlic and ginger and sizzle for 1 minute.

Add shredded cabbage to skillet and stir to combine the garlic and ginger.  Saute cabbage for 3 minutes (or longer if you prefer softer cooked cabbage).

Add chicken, soy sauce, hoisin sauce, sesame seeds and red pepper flakes (leave the red pepper flakes out if you prefer no heat in your dish).  Stir well and saute for 2 minutes.  Then add toasted sesame oil, stir and remove from heat.  Serve hot with the crispy egg roll wrappers.  Assemble the Inside-Out Egg Rolls when ready to eat.

 Other Recipes You Might Enjoy

2 Grilled Shrimp Tacos

Chicken Stuffed Baked Potato with Sherry Mushroom Peppercorn Sauce

Incoming search terms:

• inside out egg roll recipe
• inside out egg rolls
• INSIDE OUT EGG ROLL
• inside out eggrolls
• chicken egg roll recipe
• chicken egg rolls
• Inside A Chicken Egg
• chicken egg roll
• inside out eggroll recipe
• my brown bag lunch