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Filled with crisp-tender veggies and baked until crispy, these Baked Vegetable Egg Rolls are fun to make, low in fat and calories, and irresistibly delicious!
Vegetable Egg Rolls at a Glance
While I love Asian take-out dishes, my waistline and wallet can't indulge that craving night after night. Thankfully with recipes like these Vegetable Egg Rolls, fried rice, Hunan beef, and Thai noodles, we can all enjoy more affordable, lightened-up versions of our favorite take-out dishes with ease!
And these baked egg rolls are a stand-out recipe for so many reasons!
- Better for you. Instead of being fried and full of grease, these egg rolls are baked--yet still get super crispy and crunchy thanks to a few tips. Not to mention they are filled with veggies!
- 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 (or even leftover egg roll in a bowl filling). Those broccoli stems that are leftover from cutting up broccoli for Instant Pot broccoli cheese soup or baked 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.
Happy Cooking! xo Kristen
How to Make Crispy Baked Vegetable Egg Rolls
Saute the filling, roll the egg rolls, and bake until crispy. While a bit time consuming, the process is exceptionally easy.
- Prepare Egg Roll Filling. Heat a bit of oil in a large skillet. Once heated, add in broccoli slaw, edamame, and green onions and sauté briefly to soften. Add in garlic, ginger, soy sauce, and rice wine vinegar and continue to sauté to toast aromatics and finish cooking veggies.
- Assemble Egg Rolls. Start by placing your egg roll wrapper in front of you in the shape of a diamond. Brush the outer edges of the wrapper with water using a pastry brush. Then add ¼ cup of the vegetable mixture in the center of the egg roll wrapper. Fold in the bottom, and then two side triangles, like an envelope. Roll up the egg roll wrapper from the bottom tightly.
Kristen's Tip
It is best to place the egg roll wrapper on a slightly damp kitchen towel or paper towel to prevent the wrappers from sticking to the work surface.
- Bake Egg Rolls. Spray the egg roll wrappers with olive oil or avocado oil spray and bake at a high heat, flipping once. You won't believe how crispy and crunchy they turn out!
- Serve. Serve the egg rolls warm with dipping sauce of choice -- like sweet chili sauce, sweet and sour sauce, hot Chinese mustard, or even bang bang sauce.
Make-Ahead Instructions
Love the convenience of frozen egg rolls stashed in your freezer? You swap the store-bought frozen egg rolls and fill your freezer with these good-for-you homemade egg rolls by following the instructions below.
- Prepare the egg rolls up through baking as directed.
- Let the baked egg rolls cool to room temperature.
- Once cooled, place the eggs rolls (still on the baking sheet) in the freezer and freeze until solid--about 1 hour.
- Transfer the flash-frozen egg rolls from the baking sheet into a freezer bag or freezer-safe container and store in freezer for up to 3 months.
- When ready to enjoy, bake the frozen egg rolls at 400℉ for 15 minutes, flipping after 8 minutes.
Make it a Meal
Vegetable Egg Rolls are delicious served as an appetizer or as a part of a party spread (especially when paired with vegetarian lettuce wraps and fresh spring rolls), or as an appetizer to one of the following entreés.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Baked Vegetable Egg Rolls
Video
Ingredients
- 1 tablespoon oil, avocado, light peanut oil, extra virgin olive oil, or canola oil
- 4 cups broccoli slaw
- 1 cup edamame, defrosted
- ¼ cup sliced green onions
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 20 egg roll wrappers
- cooking spray
Instructions
- Preheat oven to 400℉ (200℃). 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. Fold in the sides, fold up up the bottom, and then tightly roll.
- 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.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 but was updated in 2023.
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!