Easy Baked Vegetable Egg Rolls: Step-by-step directions to make simple crispy baked egg rolls using fresh vegetables. Served with a simple Homemade Sweet and Sour Dipping Sauce.
Raise your hand if you LOVE to order in Chinese and crash on the couch for a Netflix Binge?
My hand is raised but that NEVER happens. We don’t order in Chinese at my house. EVER.
My husband is just not a fan of Chinese–crazy, I know!
But while he says he would rather eat pizza than Chinese, he admits he LOVES my when I make potstickers and egg rolls. And so do my kids.
We often make a meal out of Egg Rolls using leftover produce we have from the week and these Baked Egg Rolls are always loved at parties.
Easy Baked Vegetable Egg Rolls
I am going to walk you through step-by-step on how to make egg rolls, but remember you can use this as a guide and substitute any vegetables or seasonings you like in these egg rolls.
How to Make Crispy Baked Egg Rolls
Step One: Make the Vegetable Filling.
I typically leftover produce from the week which consists of broccoli stems (my son’s favorite veggie is broccoli and my husband loves Broccoli Cheese Soup) and carrots. I also love to throw in edamame that I always have in my freezer. A time saving tip is to just purchase broccoli slaw to make these egg rolls. And I will do that if I don’t have broccoli stems to shred easily in my food processor.
I saute the vegetables in a bit of oil and season them with soy sauce, garlic and freshly grated ginger. Do not not substitute powdered ginger or powdered garlic in the vegetable filling–it is better to omit then use the dried spices in this case.
Other vegetables that would be great in Egg Rolls are shredded cabbage, shredded bok choy, shredded brussel sprouts, snow peas, or mushrooms.
Step Two: Fill the Egg Rolls with the Vegetable Filling.
Wondering how to properly roll up an egg roll?
Start by placing your egg roll wrapper in front of you in shape of diamond. Add 1/4 cup vegetable mixture on egg roll wrapper.
Fold in bottom, and then two side triangles–to make it look like an envelope.
Roll or flip over from bottom.
Step Three: Place egg rolls seam side down on baking sheet.
Step Four: Brush egg rolls with an egg wash to help egg rolls crisp up as they bake.
Step Five: Bake Eggrolls until browned and crispy.
Serve with your favorite dipping sauce. My family love Sweet Chili Sauce or Sweet and Sour Sauce which can easily be made at home.
How to Make Homemade Sweet and Sour Dipping Sauce
This is more like a Sweet Chili Sauce, but it is the easiest and most perfect accompianment to Baked Egg Rolls–any Traditional Egg Roll Recipe.
I just mix All Fruit Apricot Preserves with a bit of rice wine vinegar and sririacha. Egg Roll dipping sauce is really that easy!
How to Freeze Egg Rolls
What if you have leftover egg rolls? What if you want to make egg rolls in advance for a party?
The answer is simple–bake as directed and then freeze for future use.
- Make Egg Rolls as directed.
- Bake Vegetable Egg Rolls as directed.
- Allow Egg Rolls to cool and then place cookie sheet with cooled egg rolls into freezer to flash freeze (in other words, freeze the egg rolls until the outer shell is frozen.)
- Place in freezer bag or freezer safe container and freeze for up to 3 months.
- To reheat Frozen Egg Rolls, preheat oven to 400 degrees. Place frozen egg rolls on sheet pan and bake for 15 minutes, flipping once.
Easy Baked Vegetable Rolls
Step-by-step directions to make simple crispy baked egg rolls using fresh vegetables. Served with a simple Homemade Sweet and Sour Dipping Sauce.
- 1 tablespoon avocado oil or canola oil
- 3 cups shredded brocolli stems or broccoli slaw
- 1 cup shredded carrots
- 1/2 cup edamame
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon rice wine vinegar
- 20 egg roll wrappers
Sweet Chili Dipping Sauce
- 1 cup apricot preserves
- 1 tablespoon rice wine vinegar
- 2 teaspoons Sriracha Sauce
Preheat oven to 400 degrees.
Over medium-high heat, heat oil in large skillet. Add in broccoli, carrots and edamame, stirring until crisp-tender--about 5 minutes.
Add in garlic, ginger, soy sauce and vinegar and saute for another 2-3 minutes.
Take vegetable mixture off heat.
Fill each egg roll with 1/4 cup loosely packed vegetable filling. Roll up the rolls like an envelope.
Mix egg with 1 tablespoon water and brush over egg rolls--all sides.
Bake for 18-20 minutes or until crispy and browned, flipping egg rolls at the 10 minute mark. Serve with the dipping sauce.
For the Dipping Sauce:
Heat preseves slightly in microwave (30 seconds to 1 minute) to loosen up. Add in vinegar and Sriracha and mix together well. Add in a few dashes of red chili flakes if you want things really spicy.