Filled with crisp-tender veggies and baked until crispy, these Baked Egg Rolls are low in fat and calories, and irresistibly delicious!
Pair these Vegetable Egg Rolls with Homemade Sweet and Sour Sauce and a side of Fried Rice for a healthier version of your favorite take-out dishes.
Why these Baked Egg Rolls are the Best
- Better for you. Instead of being fried and full of grease, with a few tips, you can achieve crispy, crunchy egg rolls simply by baking them! And they are filled with TONS of vegetables instead of ground meat.
- Simple to make. While rolling the egg rolls may sound intimidating, the process is QUITE simple and the process for rolling egg rolls is less time-consuming than making homemade potstickers.
- Kid-Friendly. This recipe is simple in flavors, but still the perfect combination. My kids beg to eat these egg rolls--and any time I can get my kids excited about eating vegetables, you know it is a winner!
- Turns leftovers into something DELICIOUS. You can make egg rolls with leftover produce you have from the week. That broccoli stem leftover from cutting up broccoli for Instant Pot Broccoli Cheese Soup or Roasted Broccoli quickly becomes broccoli slaw when processed in the food processor. Or if you have cabbage leftover from coleslaw, use shredded cabbage in place of the broccoli slaw.
- Egg Roll Wrappers: Most grocery stores carry egg roll wrappers and you can typically find them in the refrigerated produce section of your grocery store. I can also find vegan egg roll wrappers at my store!
- Broccoli Slaw: Broccoli slaw is simply the stems of broccoli florets shredded along with a few carrots. You can opt to make your own with a food processor, or you can purchase a bag to save a bit of time. Leftover shredded cabbage works in place of the broccoli slaw as well.
- Edamame: I love adding in defrosted edamame for a bit of protein and extra nutrients. It also adds great texture to the filling of the egg rolls.
- Green Onions: A bit of diced green onions is the perfect addition to the filling, as they are mild, but still add flavor.
- Ginger: Freshly grated ginger will add tremendous flavor. DO NOT use ground ginger. Instead used peeled ginger root grated with a Microplane. And don't let that ginger go to waste--pop the peeled ginger into the freezer bag and store it in your freezer.
- Garlic: Minced or grated garlic will add a ton of flavor as well. Just be sure to finely mince or grate so that it does not overwhelm the flavors of the filling.
- Soy Sauce: A bit of soy sauce goes a long way to flavor the filling.
- Rice Wine Vinegar: A touch of vinegar will brighten all the flavors up.
- Dipping Sauce: You can't have egg rolls without a dipping sauce! I personally opt for Homemade Sweet Chili Sauce. Alternatively, use sweet and sour sauce or hot Chinese mustard.
How to Make Crispy Baked Vegetable Egg Rolls
Step One: Saute Vegetables
Start by lightly sauteing the vegetables to just soften them and to marry the flavors together.
- Heat a bit of oil in a large nonstick skillet or wok.
- Add in the vegetables and saute until crisp-tender, stirring often.
- Add in garlic, ginger, soy sauce, and vinegar, and saute for another 2-3 minutes.
Step Two: Assemble Egg Rolls
Once the vegetables are softened and seasoned you are ready to assemble the egg rolls. I recommend having a bowl of water nearby, a pastry brush, and to work on a slightly damp kitchen towel or paper towel so that your egg rolls wrappers don't stick to your work surface.
- Start by placing your egg roll wrapper in front of you in the shape of a diamond. Add ¼ cup vegetable mixture in the center of the egg roll wrapper.
- Fold in the bottom, and then two side triangles--to make it look like an envelope.
- Roll up the egg roll wrapper from the bottom tightly.
Step Three: Bake
By using high heat and cooking spray, these baked egg rolls will be just as crunchy as if they were fried--just minus the excess grease!
- Place the egg rolls onto a baking sheet that has been lined with parchment paper and sprayed with nonstick cooking spray.
- Spray the egg rolls with additional cooking spray and bake for 10 minutes.
- Flip the egg rolls and bake until both sides are golden brown.
Egg rolls, paired with a side of Sweet Chili Sauce, make a delicious appetizer to kick off a meal like Instant Pot Sweet and Sour Chicken, Orange Chicken, or Hunan Beef. They also make great finger food for a party, especially when paired with Vegetable Potstickers, Vegetarian Lettuce Wraps, and Spring Rolls.
How to Prepare Egg Rolls in Advance
Egg rolls are best served warm right from the oven. If you want to prepare egg rolls in advance for a party, I highly suggest freezing the baked egg rolls and reheating them before serving. This keeps the exterior crispy and crunchy, instead of soggy if they were to be reheated in the microwave.
To freeze egg rolls:
- Bake as directed and allow them to cool fully.
- Place the cooled egg rolls onto a lined cookie sheet and then place them into the freezer to flash freeze for 1 hour. This will keep them from sticking together when frozen.
- Remove the frozen egg rolls from the cookie sheet and place them into a freezer bag or freezer-safe container and freeze them for up to 3 months.
- To reheat Frozen Egg Rolls, preheat oven to 400 degrees F. Place frozen egg rolls on a sheet pan and bake for 15 minutes, flipping once.
More Healthy Asian-Inspired Recipes
If you enjoyed these Baked Egg Rolls, I would love for you to leave a comment and review below!
Baked Vegetable Egg Rolls
- 1 tablespoon oil avocado or canola oil
- 4 cups broccoli slaw
- 1 cup edamame defrosted
- ¼ cup green onions sliced
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 20 egg roll wrappers
- cooking spray
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with cooking spray.
- Over medium-high heat, heat oil in a large skillet. Add in broccoli slaw, green onions, 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 the vegetable mixture off the heat.
- Brush the outer edges of the egg roll wrapper with water. Fill each egg roll with ¼ cup loosely packed vegetable filling. Roll up the rolls like an envelope.
- Place the egg rolls onto a prepared pan and spray with cooking spray.
- Bake for 18-20 minutes or until crispy and browned, flipping egg rolls at the 10 minute mark. Serve with the dipping sauce.
- Feel free to mix and match vegetables and add in mushrooms, sugar snap peas, cabbage, etc. You will need a total of 5 cups of vegetables.
- Egg rolls are best served warm right from the oven. Leftovers are best frozen and then reheated from frozen in a 400-degree oven for 15 minutes, flipping half-way through the cook time.
This post was originally published in 2017 but was updated in 2020 with new pictures, tips, and a video.
We really enjoyed these! Appreciate the note about mix & match 5 cups of vegetables. I used broccoli slaw, bean sprouts, chopped water chestnuts, and green onions. Next time I’ll add mushrooms too. Thank you!
So glad you enjoyed it! I try to add notes for modifications because everyone likes something a little different 😉
I have already made this recipe and now I am making it again!!!
Very very good and easy to make!!
I am so glad you enjoyed so much Jennifer, thank you for taking the time to leave a review 🙂
My family loved, loved, loved these eggrolls! These were even better than the restaurant version the we enjoy. So light, not greasy and heavy like some I've had eating out. This is a keeper!!!
I am so glad you enjoyed! I love how much lighter they are myself.
These have become my favorite new way to eat egg rolls! Thanks!
These ARE super easy to make! And so tasty too! These were perfect for an afternoon snack!
Oh I love the idea of serving as an afternoon snack. Glad you enjoyed!
Question - is rice vinegar the same as rice wine vinegar? I can't find rice wine vinegar.
Yes, you can use rice vinegar. Some brands label it as rice wine, some just rice.
Your blog photos for this look delightful, and I've been craving eggrolls for weeks, so I picked up everything to make them but couldn't find garlic mince or ginger (pre-grated or otherwise) over at the Piggly Wiggly where my mama works so I picked up some dried on the aisle with the floor and sugar and all the spices. Then when I got back home and had everything washed and prepped and ready, I read through your recipe page again so all the steps would be fresh in my head as I made them.
I got down to this part:
"–it is better to omit then use the dried spices in this case."
And this instruction totally throws me. I don't have a clue what to do. How can I OMIT the spices and THEN add them!?
Now, though, I'm so horridly confused and there's no time to go to the store over by the interstate and see if they got some gratable kind. I think most of it all will keep in the fridge for a few days if I Saran it up tight until I can get new ginger and garlic to go with the dried I already have? Is that right?
Oh I am so sorry for the confusion. I meant it it is better to omit ginger than to use dried ginger. Feel free to make the egg rolls they will still be tasty without ginger
Can you make them ahead and then bake them right before serving?
Absolutely, I would cover the egg rolls with a damp kitchen towel and place in fridge up to 2-3 days before baking.
We cooked them using an Air Fryer that my friend had—AMAZING!! I had never heard of one before. Thanks for the yummy recipe!
I go nuts for egg rolls every time we eat Chinese! Thanks so much for this recipe, I love the step by step instructions. The dipping sauce with apricot preserves sounds really yummy too!
Thanks Dini! The sauce is SO good and so simple. Most people never think to use Apricot preserves that way.
I love egg rolls! This recipe is so delicious and fairly easy to make!
It really is quite simple to make egg rolls at home! Glad you loved these Nellie!