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These egg rolls are crazy-easy to make, and definitely a crowd pleaser. I brought them to a recipe swap and when I looked at the table a few minutes after everyone had started eating, they were GONE.
Use this coconut oil for the best flavor – gold label if you want a hint of coconutty goodness, and expeller pressed if you prefer the flavor of the vegetables to stand alone.
And these stainless steel baking sheets are the way to go, if you’re looking to get rid of the nonstick and aluminum from your kitchen for health reasons.
Serve these babies up at your next party, and don’t forget chopsticks for everyone
, and Chinesetake outboxes
for leftovers. You’ll want to double or triple the recipe… I’m not even kidding. They’re THAT good.
Ingredients for Homemade Baked Egg Rolls
- egg roll wrappers
- coconut oil(I’ve linked to my very favorite)
- 4 cups shredded cabbage – just green, or green and purple
- 2 cups sliced mushrooms
- 2 cups shredded carrots
- 1 tsp garlic, minced
- 1/4 tsp ground ginger or ginger paste
- a splash of soy sauce
- salt and pepper
- olive oil spray
- mung bean sprouts (optional)
- tiny cooked shrimp (optional)
- anything else you think would be good inside of the egg rolls (optional)
How to make Baked Egg Rolls
- Preheat your oven to 375 degrees Fahrenheit. Gather your ingredients.
- Together in a pan with a bit of coconut oil, lightly sauté the vegetables.
- Splash in some soy sauce. Add the garlic. I used a HEAPING teaspoon but I like garlic. And mix in the ginger.
- By now your vegetables should be finished cooking. Be sure to drain any excess moisture from the pan. No one likes a soggy egg roll!
- Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you’ll need for sealing the edges.) Fold in two of the corners or edges. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge. (It helps if you sort of tuck it as you are rolling.)
- Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with olive oil (mmm… olive oil). Spray the tops of the egg rolls with the oil, too.
- Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).
- Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce (spicy mustard? duck sauce? sweet & sour sauce?).
4.5 from 4 votes
Homemade Baked Egg Rolls
Course: Appetizer, Party
Cuisine: Asian
Author: Emily Chapelle Joyful Abode
Ingredients
- egg roll wrappers
- coconut oil
- 4 cups shredded cabbage - just green or green and purple
- 2 cups sliced mushrooms
- 2 cups shredded carrots
- 1 tsp garlic minced
- 1/4 tsp ground ginger or ginger paste
- a splash of soy sauce
- salt and pepper
- olive oil spray
- mung bean sprouts optional
- tiny cooked shrimp optional
- anything else you think would be good inside of the egg rolls optional
Instructions
Preheat your oven to 375 degrees Fahrenheit. Gather your ingredients
Together in a pan with a bit of coconut oil, lightly sauté the vegetables.
Splash in some soy sauce. Add the garlic. I used a HEAPING teaspoon but I like garlic. And mix in the ginger.
By now your vegetables should be finished cooking. Be sure to drain any excess moisture from the pan. No one likes a soggy egg roll!
Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you'll need for sealing the edges.) Fold in two of the corners or edges. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge. (It helps if you sort of tuck it as you are rolling.)
Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with olive oil (mmm... olive oil). Spray the tops of the egg rolls with the oil, too.
Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).
Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce (spicy mustard? duck sauce? sweet & sour sauce?).
Originally published June 2009. Updated with prettier photos and printable recipe October 2015.
