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:
Can homemade eggrolls be frozen?
Yes, these can be frozen but need to be baked first.
Can eggrolls be cooked in an air fryer?
Yes. With a mist of cooking spray, they can have that deep-fried taste without the calories.
What’s a substitute for soy sauce?
Coconut amino’s is a great change out for soy sauce
How do you make homemade eggrolls crispy?
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!
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 1/4 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.
Nutrition
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I have made this recipe 10 times already. I double, triple and even quadruple the veggies to pork ratio, sometimes increasing the ginger or adding onion scrapes from the garden. I stuff as much cabbage mixture as I can into each wrapper. I use less butter than recommended. They are fantastic. I make huge batches, then freeze and reheat them for a healthy portable snack alternative to fast food. My children love them. We try to eat a healthy, mostly plant based diet with lots of vegetables and this recipe helps us eat more veggies. I also discovered higher quality and vegan egg roll wrappers from Nasoya in the refrigerated section of the Grocers. They are even better than the traditional egg roll wrappers I was using.
I LOVE your baked crispy egg rolls.
Baking is way healthier than than frying and this first attracted me to the recipe.
I changed a few things
1. I use 100 percent veg.
I find the dipping sauces are always the attraction when having egg rolls in a restaurant.
2. I roll the egg rolls differently. Lay each wonton wrapper out like a baseball diamond and you seem to get more filling in ????
I make this recioe at least once a month and when feeling “snacky” I reach for a Lemon Bowl crispy healthy eggroll.
I have ( as does everyone else ) 60,000 miles of blood vessels in my body.
That is alot of roadworks to maintain.
I am 90/10 plant based eater and your recipe is one of my favourites.
Thank you so much for all your work and delicious recipes.
Wilma
Can I make the mixture in advance and make the eggrolls a different day?
Yes you can! You could make the mixture the day before.
Can these be made ahead
Yes they can be, they freeze wonderfully after baked, and reheat easily in the oven or microwave.
I made them and I baked them for 10 Mintes. I need them for tomorrow. So far they look good. tomorrow moring I will put back to brown them. I put the greek spanakopta spinch inside . I have greek grandchilren that love when I make them . Wanted to try something different. Thank you Have a nice Thanksgiving
I hope your grandchildren liked them! And that you had a wonderful Thanksgiving.
Thank you. I ended up putting them in my Ninja Foodie on air crisp OMG they were unbelievable!
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).
Yesss!!! Aren’t these so good?