Filled with crisp-tender veggies and baked until crispy, these Baked Egg Rolls are low in fat and calories, and irresistibly delicious!
why you'll love this recipe
- 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. Those broccoli stems that are leftover from cutting up broccoli for Instant Pot Broccoli Cheese Soup or Roasted Broccoli quickly become 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
Notes on Key Ingredients
- 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 working on a slightly damp kitchen towel or paper towel so that your egg roll 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.
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.
- 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 the 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
- Vegetable Fried Rice
- Easy Thai Noodles
- Stir-Fried Chicken and Bok Choy
- Moo Goo Gai Pan
- Hunan Chicken
- Homemade Ramen
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.