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baked egg rolls freezer meals

Chicken and Vegetable Baked Egg Rolls Freezer Meal| Feeding a Large Family

  • Author: Jamerrill Stewart


If your family enjoys Chinese food then you’ll love this homecooked treat! These Chicken & Vegetable Baked Egg Rolls are delightful for the whole family. This is a large family recipe that makes about 60 egg rolls.


  • 2  8-oz cans water chestnuts
  • 2 14-oz cans bean sprouts
  • 8 cups shredded carrots (I cheated and brought to “matchstick “bags of carrots to save myself a few minutes)
  • 4 cups chopped celery
  • 4 cups chopped green onions
  • 4 tbsp minced garlic
  • 6 cups precooked shredded chicken
  • 5 tbsp cornstarch
  • 5 tbsp soy sauce
  • 5 tbsp Sesame oil
  • 2 tbsp ginger paste (or powder)
  • 5 tbs water
  • 2 tbs olive oil
  • Egg Roll Wrappers (60 total – I was able to include these with my Walmart grocery order)


  1. In a large pot or dutch oven combine 2 cans water chestnuts, 2 cans bean sprouts, 8 cups shredded carrots, 4 cups chopped celery, 4 cups chopped green onions, and 4 tbs minced garlic. Cook until above-listed ingredients are softened, then mix in precooked shredded chicken.
  2. In a separate mixing bowl whisk together 5 tbsp cornstarch, 5 tbsp soy sauce, 5 tbsp Sesame oil, 2 tbsp ginger paste (or powder), 5 tbsp water, and 2 tbsp olive oil.
  3. Once step 2 is completely mixed add to chicken and vegetable pot, bring to gentle boil and stirring often.
  4. Fill each egg roll wrapper with about 2 tablespoons of the completed chicken and vegetable mixture. Wrap gently and place on non-stick sprayed baking sheet.
  5. Preheat oven to 415 degrees. Bake egg rolls for 15 to 20 minutes, until brown and crispy.



  • Fill gallon freezer bag with baked egg rolls. Mark date on freezer bag.
  • To reheat just place the desired amount of frozen egg rolls on a microwave-safe plate and warm until heated. Or place frozen egg rolls on baking pan and place in oven at 350 degrees for 5-7 minutes or until heated through.