Baked Egg Rolls are crispy and crunchy–just like deep-fried, just much lower in fat and calories! Packed full of sauteed vegetables, this recipe for Egg Rolls allows you to enjoy a healthier spin on an Asian favorite.
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 to roast 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 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 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, but sweet and sour sauce or hot mustard are both great options.
How to Make Crispy Baked Egg Rolls
Start by lightly sauteing the vegetables to just soften and to marry the flavors together.
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 1/4 cup vegetable mixture on 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.
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.
Serve with your favorite dipping sauce.
Preparing in Advance/Storing Egg Rolls
Egg rolls are best served warm right from the oven. If you do have leftover egg rolls or you want to prepare egg rolls in advance for a party, I highly suggest freezing the baked egg rolls and simply reheating in the oven 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:
The answer is simple–bake as directed and then freeze for future use.
- Bake Egg Rolls as directed and allow them to cool fully.
- Place cooled egg rolls onto a lined cookie sheet and then place them into the freezer to flash freeze for 1 hour.
- Remove egg rolls from the cookie sheet and place it into a 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 a sheet pan and bake for 15 minutes, flipping once.
Enjoy these Baked Egg Rolls with Vegetarian Lettuce Wraps, Vegetable Potstickers, Fried Rice, or Fresh Spring Rolls as part of a fun take-out at home inspired meal. Or enjoy as an appetizer served before Instant Pot Mongolian Beef, Orange Chicken, or Stir-Fried Chicken and Bok Choy.
Regardless of how you opt to serve these Egg Rolls one thing is for sure, they are a tasty and healthy way to enjoy your vegetables!
Baked Vegetable Egg Rolls
- 1 tablespoon oil avocado or canola oil
- 4 cups broccoli slaw
- 1 cup edamame defrosted
- 1/4 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 1/4 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.