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!
In this Post: Everything you need for Baked Vegetable Egg Rolls with Bacon
When 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.
After 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.
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.
Baked Vegetable Egg Rolls with Bacon
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)
- ½ 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)
Instructions
- Pre-heat oven to 400 degrees and line a baking sheet with tin foil sprayed with non-stick cooking spray.
- Heat a deep pan over medium heat and add bacon slices. Cook until bacon is crispy and fat is rendered, about 3-4 minutes.
- Remove bacon from pan with a slotted spoon and reserve on a plate lined with paper towel.
- To the same pan, cook the ginger, garlic and scallions in the bacon grease for 60 seconds over medium-high heat.
- Add cabbage, celery and salt to the pan. Saute until tender, stirring frequently, about 8-9 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with sweet chili dipping sauce.
I love the recipes on your site! Always fresh and I’m always taking note! Love this one as I do the others!
You’re so sweet – you have got to try these!! You won’t miss the fried version!
The bacon is such a good idea!
I needed smoky pork goodness!
These eggrolls just done stole my heart!
Oh goodie!! Can we trade for truffles?
This sounds really delicious. Thank you.
Oh man, I looove egg rolls, but haven’t been able to bring myself to make them because frying…urgh. But these look so good and healthy! Thank you for sharing!
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!
This certainly does sound authentic! Although I much prefer home made. I’ve only ever eaten at one or two Chinese joints that fit the bill.
Adore this list of ingredients, Pinning to make next week thanks!
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!
You make the smartest recipes – what a great weeknight solution for dinner!
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!!
Oh my goodness Liz these sound fabulous! It never occurred to me to ever bake egg rolls! The veil has lifted and now I’m craving egg rolls! And bacon – sweet chili dipping sauce… LOVE!
YES!! I don’t know why I waited so long but these are seriously so good, you won’t miss the fried version!!
I have been thinking about making egg rolls – particularly, healthier baked eggs rolls – for ages! This looks so delicious, Liz!
You must give it a try – I’m so glad I did!!!
AAAAAHHHHHH….yeah! Barry White and I would both like a to-go order, please? Dude, totally can’t wait to make this for dinner.
LOL!! Did you and Barry want Rum Runners with that order?
I went to Kowloon’s 2 weeks ago for the first time. Didn’t have egg rolls but their dumplings were soo good!!
These looks awesome.
You did?? Omg that’s awesome!! I LOVE their dumplings!!!
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!
“Nothing tastes as good as skinny feels” <--- LOVE THAT !!!
i made eggrolls last night but panfried them using springroll rice paper wrappers-very delightful. yours look great as well. I love healthier version so I can justify eating more :P
Anything with bacon and I’m sold! I’ve never made egg rolls at home but they look so manageable. Love that they’re baked and not fried too!
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. :)
Oh wow, these sound amazing!
Thank you Tieghan – they truly were incredible! Hope you can try them!
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!
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… :/
Kowloon! Haha, that’s a Boston Landmark! Nice job on a healthy version.
I love that you know what Kowloons is!!! :-)
Oh these egg rolls sound incredible, and I’m loving that they’re baked and not fried!
They are the perfect healthy alternative – we were both pleasantly surprised at how real they tasted!!
Wow the bacon in your title of course perked my interest!! OInk! these look amazing. We love us some egg rolls around here ; )
LOL Oink right back atcha!! Remember those piggies we saw? :)
Yum! This sounds amazing. I’ve only ever made southwest egg rolls at home. Must make these soon!
This was my first time!! Next I’ll have to experiment with other flavors!