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.
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.
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Notes
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.