These healthy and delicious homemade baked egg rolls are filled with a fragrant mixture of pork and vegetables and baked until crispy. You’d never know they aren’t deep fried!
We love eating Asian food in our family. We can’t get enough of the cuisine be it a warm bowl of pho, a quick and easy stir-fry or a fresh Vietnamese beef salad.
My boys absolutely LOVE Chinese egg rolls. However, they are often deep-fried and extremely high in fat and calories.
My solution? A crispy oven-baked egg roll filled with a fragrant mixture of pork, cabbage, and carrots seasoned with ginger and garlic.
I’m able to sneak in another serving of vegetables without my kids knowing any better because I pack the filling with tons of crunchy veggies and Asian flavors.
To finish it off, I whip up a 2-minute sweet soy dipping sauce. No creepy artificial colors or ingredients. I just use a few basic Asian pantry ingredients you probably already have on hand.
Are you looking for a different egg roll recipe? Check out my Baked Vegetable Egg Rolls with Bacon.
No forks required.
Frequently Asked Questions:
Yes, these can be frozen but need to be baked first.
Yes. With a mist of cooking spray, they can have that deep-fried taste without the calories.
Coconut amino’s is a great change out for soy sauce
By lightly brushing the egg rolls with melted butter before tossing them in the oven, they turn out crunchy and crispy – just like you’d expect. While this recipe might seem complicated, you won’t believe how easy egg rolls are to make at home!
📖 Recipe
Crispy Oven Baked Egg Rolls
Ingredients
- 1 pound ground pork
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup onion minced
- 2 cloves garlic minced
- 2 teaspoons chili paste such as Sambal Oelek, optional
- 2 tablespoons ginger minced
- 1 cup cabbage shredded
- 1 cup carrot grated
- 1 tablespoon soy sauce
- 1 tablespoon Nakano Natural Rice Vinegar
- 16 egg roll wrappers
- 2 tablespoons butter melted
Sweet Soy Dipping Sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 2 tablespoons Nakano Natural Rice Vinegar
- 1 teaspoon chili paste optional
- 2 tablespoons scallions minced
Instructions
- Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray with cooking spray and set aside.
- Heat a large skillet over medium-high heat and spray with cooking spray. Cook ground pork until browned, about 7-9 minutes. Stir in salt, pepper, onion, garlic, chili paste and ginger; cook additional 2-3 minutes.
- Add grated cabbage and carrots to the mixture, along with soy sauce and rice vinegar. Cook an additional 3 minutes. Remove from heat and allow the mixture to cook slightly for about 10 minutes.
- While the mixture is cooling, prepare soy dipping sauce by whisking together all ingredients in a small bowl; set aside.
- To assemble, lay egg roll wrapper on a clean surface and place ¼ cup of the filling in the center of the wrapper. Brush water along all four borders of the wrapper then begin rolling like a burrito: start with the bottom and fold over the meat mixture then fold the right and left sides over before finishing to roll tightly.
- Place on the baking sheet, seam side down and repeat until all wrappers are filled. Brush each with melted butter.
- Bake until golden brown and crispy, about 15-20 minutes, rotating the pan once halfway through. Serve with dipping sauce.
Chef’s Notes
Can these be frozen, and if they can, do you freeze before or after baking?
Yes – freeze AFTER bakingCan these be cooked in an air fryer?
Yes.Nutrition
Want more delicious recipes? Check out my Pinterest Board!
Amanda
Always looking for a recipe where I might actually use the ingredients again. Had every seasoning already in the house so just bought ground turkey and the lettuce. So simple to be so good (we doubled the soy sauce and seasonings and it was perfect for us).
Liz DellaCroce
Yesss!!! Aren’t these so good?