Fat Free egg rolls

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“This was a surprise to me at how good the results were--egg rolls with no fat, no deep frying---WOW! They are fantastic, and fast and easy to make. Don't let the list of ingredients scare you, you can use more or less of one thing, or eliminate a vegetable, or replace one, with no problems. A really great recipe, very low calorie too!”
1hr 10mins
25 eggrolls, depending on size

Ingredients Nutrition


  1. Make sure all meat is cooked, and everything mentioned as'chopped' above is chopped.
  2. I use the food processor.
  3. Mix everything but the egg roll wrappers in a very large bowl.
  4. Use your hands to be sure to get a good mix.
  5. Place an eggroll wrapper in front of you, with a point up, as in a diamond.
  6. Put about a third of a cup of filling horozontally across the middle, bring down the top point, tuck under the filling, and roll, folding in the two side points as you go.
  7. Seal the bottom point with some water before you roll completely up.
  8. If in doubt, check the back of the eggroll wrapper package for pictures.
  9. Spray the biggest cookie sheet you have with Pam, put eggrolls on it, make sure they aren't touching.
  10. Spray the tops of the eggrolls with Pam.
  11. Bake for 30-40 minutes.
  12. If the tops seem cooked and crispy, flip them over for the last ten minutes of baking.
  13. Eggrolls are done when they are crispy-crunchy and browned.
  14. Check oven to be sure of progress and time, as the cooking time seems to vary with how wet, and how much filling you use.

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