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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Dipping crispy oven baked egg roll

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!

Liz dipping crispy oven baked egg rolls.

My boys absolutely LOVE egg rolls. However, they are often deep-fried which adds to some unhealthy fats and calories. My solution? A crispy oven baked egg roll filled with a fragrant mixture of pork, cabbage, and carrots seasoned with Asian inspired flavors like 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! They are also super easy to make in bulk, and freeze and reheat easy which makes them great for entertaining as well!


  • Ground pork: Makes for a flavorful and protein packed filling for the egg rolls.
  • Onion: I use a white onion for mild flavor.
  • Garlic: Aromatic and pungent flavor that sweetens as it cooks with the pork.
  • Chili paste: I love the kick of heat that the chili paste gives the filling, and I add it to the sauce, too!
  • Ginger: Sweet and spicy flavor that pairs great with the garlic and other flavors of the egg rolls.
  • Cabbage: Adds crunch and nutrition to the filling.
  • Carrot: Shredded carrots are filled with vitamins, and they also stay pretty crunchy even after they’re cooked in the filling.
  • Soy sauce: Used to help flavor the pork as well as the base for the sweet dipping sauce.
  • Rice vinegar: Adds some needed acidity to both the filling and the dipping sauce.
  • Egg roll wrappers: Store bought wrappers work perfect, and can usually be found in the refrigerated section of your grocery store.
  • Butter: Helps to get the egg rolls nice and crispy while they bake in the oven.
  • Sesame oil: Strong nutty and toasty flavor that’s added to the sauce.
  • Sugar: Sweetens up and balances all of the savory and umami flavors in the sauce.
  • Scallions: Fresh scallions, or green onions, add that final, bright touch of flavor to the sauce.

How to Make Crispy Oven Baked Egg Rolls

Cooking ground pork

Start your egg rolls by making the filling. In a large skillet or wok, cook the ground pork seasoned with some salt and pepper.

Adding onion to sausage

Then add the diced onion.

Grating garlic into pork

And use a microplane to grate in the garlic and ginger, or you can use ginger paste as an easy short cut.

Adding chili paste to pork

Then stir in the chili paste.

Adding cabbage to wok

When pork is fully cooked and mixed with seasonings, add in the shredded cabbage.

Adding carrots to wok

Then add the shredded carrots, along with the soy sauce and rice wine vinegar. Stir and cook until veggies are softened.

Adding filling to egg roll wrapper

To assemble your egg rolls, lay the wrappers out on a clean, dry surface (I usually use a cutting board). Lay the filling in the very center of the wrapper, then wet the edges with some water.

Liz rolling a baked egg roll

To roll, fold in the sides before carefully rolling tightly into a log.

Brushing egg rolls with egg wash

Lay all of your assembled egg rolls on a prepared baking sheet seam side down, and then brush each with melted butter before tossing in the oven at 425 for about 15 minutes.

Adding soy sauce to bowl

While egg rolls are baking, make the dipping sauce by pouring the soy sauce and rice vinegar into a small bowl.

Adding sugar to sauce

Then add the sugar and whisk until fully dissolved.

Adding chili paste to sauce 1

Next add the sesame oil and the chili paste, although if you don’t want it spicy, you can skip the chili paste.

Adding scallions to sauce

Finish the sauce by adding the scallions and whisking it all together.

Top view of crispy oven baked egg rolls.

When egg rolls are golden brown and crispy, remove them from the oven and serve alongside the sweet soy dipping sauce. Enjoy your Crispy Oven Baked Egg Rolls!

Easy Substitutions

  • Make them vegetarian. Include more veggies and omit the pork to make these into veggie egg rolls.
  • Swap the protein. You could use ground turkey, chicken, or beef inside instead of the pork if that’s what you have on hand.
  • Make it gluten free. Classic egg roll wrappers are made with flour, but you can find and buy gluten-free wrappers!

Frequently Asked Questions

Can homemade eggrolls be frozen?

Yes! Bake them first, and then store them in freezer safe bags for up to 3 months. Then you can reheat them in the oven to keep them crispy!

Can you prep egg rolls ahead of time?

The filling can be made and the egg rolls can be wrapped, but then I would refrigerate and then wait to cook them until right before you plan to serve them to make sure they stay crispy.

Can you cook egg rolls in an air fryer?

Definitely! Set the air fryer to 400, follow the recipe as instructed, but layer your egg rolls in a single layer in your air fryer basket and cook for about 8 minutes.

Crispy oven baked egg rolls wide

More Asian Inspired Recipes

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Liz eating crispy oven baked egg rolls.

If your family always orders the egg rolls when you go out like mine does, then they’ll love my Crispy Oven Baked Egg Rolls.

No fork required.

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 minutes
COOK: 20 minutes
TOTAL: 35 minutes
Servings: 16


  • 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


  • 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. 


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

73 thoughts on “Crispy Oven Baked Egg Rolls”

  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

  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!

  9. These are fantastic. I cook them in my air fryer with just a mist of cooking spray and they really have that deep fried taste!!

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