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Crispy Oven Baked Egg Rolls

    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!

    egg roll being dunked into soy dipping sauce

    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.

    mixture for egg roll being wrapped
    Liz Rolling Egg Rolls

    My boys absolutely LOVE Chinese egg rolls. However, they are often deep-fried and extremely high in fat and calories.

    Crispy Oven Baked Egg Rolls Recipe

    My solution? A crispy oven-baked egg roll filled with a fragrant mixture of pork, cabbage, and carrots seasoned with ginger and garlic.

    Liz Eating Egg Rolls

    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.

    Healthy Oven Baked Egg Rolls Recipe

    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.

    Oven Baked Egg Rolls Recipe

    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!

    egg rolls and soy dipping sauce

    Crispy Oven Baked Egg Rolls

    4.62 stars average
    These healthy and delicious homemade baked egg rolls are filled with a fragrant mixture of pork and vegetables then baked until crispy.
    PREP: 15 mins
    COOK: 20 mins
    TOTAL: 35 mins
    Save
    Servings: 16

    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

    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.
      Liz Filling Egg Rolls
    • 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

    Serving: 1egg rollCalories: 141kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 3gCholesterol: 25mgSodium: 443mgPotassium: 145mgFiber: 0gSugar: 1gVitamin A: 1390IUVitamin C: 3mgCalcium: 16mgIron: 0.8mg

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    69 Comments

    1. I love asian style flavors but I never had much luck. This recipe was easy to make and makes sense. I had a coleslaw bag in the fridge which I substituted for the cabbage and carrots, I do wish it had more carrots.

      I used 3 cups of coleslaw mix instead of 1 cup of cabbage and 1 cup of carrots, I also doubled the soy sauce, garlic and rice vinegar as my family loves those flavors.

      For us this turned out great, yes a tad salty but wonderful.

      I did use an egg wash on the inside of egg roll wrapper to help the tackiness when folding.

    2. I followed the recipe exactly, and they just were not that good. The outside of the egg rolls in the oven came out more like a pita chip texture that just didn’t work. The flavor was OK but it’s missing some thing in the filling ingredients. Wont be using this recipe again.

      1. Hi Beth – First of all, I’m so sorry you didnt enjoy this recipe. We make these all the time and have made them for huge groups and everyone loves them. Is there a chance you left out certain ingredients or under seasoned? Let me know – i’d love to make these a success for you!

        1. I used ground beef instead of pork and they were delicious. I didnt make the dipping sauce but had them with kefir. I also made them with spinach-egg-feta cheese and they were delicious. Thanks for the baking version recipe.

        1. Ashley @ The Lemon Bowl

          Thanks for sharing your idea, Karen! We love when readers try modifications that work well for them :)

    3. 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

    4. 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.

      1. Can you make any recommendations how to modify if I don’t want to use meat?I am not vegetarian but amy very plant forward. Meat ain’t my thing ????

    5. 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!

    6. 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.

        1. 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

    7. They sound delish, I found coconut amino’s is a great change out for soy sauce. It contains much less salt. Can not wait to try these.

    8. My oldest just loves crispy egg rolls when we go out for Asian inspired meals… I am so glad I found your baked version so I can try to make them at home!

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