These healthy and delicious homemade baked egg rolls are filled with a fragrant mixture of pork and vegetables then baked until crispy. You’d never know they aren’t deep fried!
We love eating Asian food in our family. Whether it’s a warm bowl of pho, a quick and easy stir-fry or a fresh Vietnamese beef salad, I just can’t get enough of the cuisine.
My boys absolutely LOVE Chinese egg rolls but as we know, the restaurant version is deep-fried making it extremely high in fat and calories.
My solution? This crispy oven-baked egg roll recipe is filled with a fragrant mixture of pork, cabbage, and carrots seasoned with ginger and garlic.
By packing the filling with tons of crunchy veggies and Asian flavors, I’m able to sneak in another serving of vegetables without my kids knowing any better.
To finish it off, I whip up a 2-minute sweet soy dipping sauce. No creepy artificial colors or ingredients required – just a few basic Asian pantry ingredients you probably already have on hand. 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
- 1/2 teaspoon pepper
- 1/2 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 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 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.
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!
Wilma
Thank you for this great recipe.
Three things I did differently
1.was omit the pork – I love to INCREASE our VEG eating. I may add pork next time for guests and the carnivores in the family – but quite frankly the less meat the better.
2. I followed the advice on the egg roll pack – which suggested rolling in a diamond shape. I used to roll your way – but the ends are too thick.
3. I will try you dip – but have found the easiet way to make a dipping sauce – other than buying it – or making yours ( which looks amazing by the way ) is to add siracha sauce to Jam. We always have jam !
Thank you
Wilma
Liz DellaCroce
PERFECT!!! Sounds great!
Cheryl
Hi Liz,
can you store these in refrigerator before you bake them; will they be as good? I’m wanting them for an appetizer, but the main dish will take time and effort. I’m hoping I can just pop them in and be done to save time.
Liz DellaCroce
Yes that will work for sure!!
Kirsten
The first time I tried an egg roll recipe I fried them and of course they were great, but I just made these last night and they were just as delicious! I couldn’t find ground pork in the grocery store so I substituted for ground chicken and they still had so much flavor. I also couldn’t find chili paste so I used a little bit of siracha sauce instead and it still turned out great! Thank you!
Liz DellaCroce
I’m so glad you enjoyed these Kirsten!! Have you made any other recipes of mine? Lots more Asian recipes here: https://thelemonbowl.com/asian/
Linda
I noticed you have rice vinegar as an ingredient for the filling but never mention it in the instructions except for the dipping sauce (which has its own rice vinegar listed in the ingredients). I assumed it should be added at the same time as the soy sauce but thought you might want to add it to the instructions.
Liz DellaCroce
GOOD CATCH! All fixed! Thanks Linda!
Paul
This is the best egg roll recipe i’ve tried. Our local grocery store had egg roll wrap bogo. I figured what the hell, might as well? I chose this recipe because it contained ingredients I already had. Turned out to be the best egg rolls I ever had
Liz DellaCroce
Thank you so much!! Glad you loved them Paul!
Linda
Can these be frozen, and if they can, do you freeze before or after baking?
Liz DellaCroce
Yes – freeze AFTER baking :)