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Baked Vegetable Egg Rolls with Bacon

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These healthy baked egg rolls with bacon and sweet chili dipping sauce provide a satisfying crunch and tons of flavor – you won’t miss the fried version!

Baked Egg Rolls with Bacon and Sweet Chili Dipping Sauce - The Lemon BowlWhen my husband and I were dating in Boston we used to frequent Kowloon Restaurant in Saugus, MA – your quintessential Chinese American restaurant complete with scorpion bowls and pu pu platters. The atmosphere was lively, the service was fast and the food was hot and greasy. Let me tell you – we were fat, happy and in love.

Fast forward to today, we now live in Grand Rapids, Michigan which actually has some of the best authentic Asian food I’ve ever tasted.  Unfortunately for my egg-roll-loving husband, we are severely lacking in the Chinese American restaurant department. While this doesn’t bother me so much now that I’m living a healthier lifestyle, my husband craves his “East Coast Egg Rolls” as he now calls them and is always on the hunt when we go out for Chinese food.

Rolling Baked Egg Rolls - The Lemon BowlAfter his recent 204291359th failed attempt to find what he was looking for, I decided to take matters into my own hands. After heavy debate and much discussion, we decided that the biggest difference between Boston egg rolls and Grand Rapids egg rolls is the lack of celery. We had cabbage, we had pork, we did not have celery.

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Wife to the rescue. By sautéing cabbage and celery in a little bacon fat (for smoky flavor) and adding tons of aromatics including ginger, garlic and scallions, we officially nailed it. Added bonus? These healthy baked versions don’t leave us feeling weighed down after the meal.

What does that really mean? I can eat more ice cream.

No forks required.

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Baked Eggrolls with Bacon and Sweet Chili Dipping Sauce - The Lemon Bowl
Print
Baked Vegetable Egg Rolls with Bacon
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
These healthy baked egg rolls provide a satisfying crunch and tons of flavor - you won't miss the fried version!
Course: Appetizer
Cuisine: Chinese
Servings: 4
Calories: 247 kcal
Author: Liz DellaCroce
Ingredients
  • 2 slices bacon thinly sliced
  • 2 tablespoons fresh ginger grated
  • 2 cloves garlic grated
  • 4 scallions minced
  • 4 cups napa cabbage shredded
  • 2 celery stalks minced
  • 1/2 teaspoon salt
  • 8 oz can bamboo shoots drained and minced
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon sesame oil
  • 1 tablespoon shaoh sing rice cooking wine or sherry wine
  • 1 tablespoon rice wine vinegar
  • pinch cayenne optional
  • 8 egg roll wrappers
  • 1 egg lightly beaten
  • 1 tablespoon vegetable oil
  • sweet chili dipping sauce for serving
US Measurements - Convert to Metric
Instructions
  1. Pre-heat oven to 400 degrees and line a baking sheet with tin foil sprayed with non-stick cooking spray.
  2. Heat a deep pan over medium heat and add bacon slices. Cook until bacon is crispy and fat is rendered, about 3-4 minutes.
  3. Remove bacon from pan with a slotted spoon and reserve on a plate lined with paper towel.
  4. To the same pan, cook the ginger, garlic and scallions in the bacon grease for 60 seconds over medium-high heat.
  5. Add cabbage, celery and salt to the pan. Saute until tender, stirring frequently, about 8-9 minutes.
  6. Add bamboo shoots, soy sauce, sesame oil, shaoh sing, rice vinegar and cayenne. Cook for 2 additional minutes then remove mixture from the pan to cool.
  7. To prepare the egg rolls, create a little assembly line by placing the beaten egg in a small bowl with a brush and the oil in a separate small bowl with a separate brush. Next, lay the egg roll wrappers out on a clean work surface with plenty of space.
  8. To fill the egg rolls, you'll want the wrapper to be facing you in a diamond shape (not a straight square.) Using an ice cream scoop or a large spoon, add about 1/4 cup of the cabbage mixture into the center of the wrapper.
  9. Next, brush all four edges of the wrapper with egg then bring the right and left corners together. Bring the bottom corner over the top of the mixture, tuck then roll until egg roll is formed. Place egg roll on the baking sheet, sealed side on the bottom.
  10. Lightly brush the top of each egg roll with vegetable oil then bake for 20 minutes. To ensure even browning, flip the egg rolls once half-way through around the 10 minute mark.
  11. Serve with sweet chili dipping sauce.
Recipe Notes

Recipe adapted from Use Real Butter - be sure to check out her website for beautiful step-by-step photographs of folding the egg rolls before baking.

Nutrition Facts
Baked Vegetable Egg Rolls with Bacon
Amount Per Serving
Calories 247 Calories from Fat 73
% Daily Value*
Total Fat 8.1g 12%
Saturated Fat 1.2g 6%
Polyunsaturated Fat 7.8g
Cholesterol 27mg 9%
Sodium 984mg 41%
Total Carbohydrates 35.6g 12%
Dietary Fiber 3.2g 13%
Sugars 3.4g
Protein 9.9g 20%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  1. Oh, yum! Back when I was in college and getting my degrees in nutrition, I went through a wonton making phase, but I’ve never made egg rolls before. I just pinned another egg roll recipe too, so now I’m on the hunt for GF wrappers-probably spring roll wrappers-so I can have an egg roll making party :-)

    Reply

    • I was reading that you could use rice spring roll wrappers!! Someone else used gluten free tortillas and said they were great. Who knew?

      Reply

    • You know mine hasn’t really loved spring rolls either – he usually just eats the filling. Give these a try!

      Reply

    • Same here!! I don’t want my house to smell like a fryer! This was the perfect alternative and honestly it was full of flavor!

      Reply

    • These are my favorite Asian ingredients as well. I will admit I was apprehensive to make them at home but now that I see how easy it is, I’m hooked! Enjoy!

      Reply

    • Aww you are so sweet!! Thank you!! I’m so glad these were not a disappointment… we were prepared for the worst but even the hubs admitted these were spot on!!

      Reply

    • YES!! I don’t know why I waited so long but these are seriously so good, you won’t miss the fried version!!

      Reply

  17. These look amazing, Liz! I’ve never had a baked egg roll before but with flavors like these, I bet it would be just as good – if not better – than the fried variation. Though fried food is delicious, nothing tastes as good as skinny feels! :D At least I keep telling myself that, haha!

    Reply

    • They are totally manageable Kelley! Honestly, I wish I had made more to freeze – they were so good. It was so nice to eat egg rolls and not regret it afterwards. :)

      Reply

  21. Ya know Larry’s first job was at a Chinese restaurant and worked their for years – like family! We are lucky to have one good restaurant near us that uses fresh veggies and will accept “less oil” as a request :)

    I am dying to try these!!! The look and sound incredible!

    Reply

    • That’s too cool!!! My husband’s father used to clean a Chinese restaurant and has horrid visions of egg rolls being left in the fryer overnight… :/

      Reply

    • They are the perfect healthy alternative – we were both pleasantly surprised at how real they tasted!!

      Reply

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