| | | | | | |

Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls

To celebrate my husband’s birthday he requested this Asian Noodle Salad. I wanted to find other recipes that would compliment the salad so I decided to try making baked egg rolls. The egg rolls were extremely easy to make and took no time at all. They were crunchy and tasty and went really well with the salad. I also made this Asian Pork Tenderloin to complete the meal. My husband really liked his birthday dinner along with the rest of us, including our dinner guests.

Baked Vegetable Egg Rolls:


  • 1 tsp olive oil
  • 2 cups of savoy cabbage, chopped
  • 2 cups of shredded carrots
  • 2 cups of bean sprouts
  • 1 can of water chestnuts, chopped
  • 2 tbsp green onions, sliced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/4 cup water
  • 14 egg roll wraps
  • Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Baked Vegetable Egg Rolls

How to Make Baked Vegetable Egg Rolls

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts, and ginger to the pan and cook, stirring frequently for 4-5 minutes until the vegetables just begin to wilt but still remain a little bit crisp.

Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Baked Vegetable Egg Rolls Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Baked Vegetable Egg Rolls Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray.

Place the rolled-up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Baked Vegetable Egg Rolls Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

Baked Vegetable Egg Rolls

Click here for a printable version of this recipe


Leave a Reply

Your email address will not be published. Required fields are marked *


  1. I made these last night and they turned out so good, I have a bad habit of not following recipes all the way but even that couldn’t ruin these egg rolls. I can’t wait to make these for my husband when he gets home from Kuwait! Thanks for sharing!


  2. I made these but in stead I did a quick blanch of the veggies for about 10 second that way they are completely oil free. A little healthier tip

  3. Thanks for the recipe. I find that brushing water on the top three sides of the egg roll wrappers helps them stick together better. We love egg rolls – who would have known they were so easy!

  4. These sounds incredible. I will feature them in our Meatless Monday series this coming week and team them with a raw Asian salad. I can’t wait to make them. Thank you for sharing this great recipe.

  5. These look great!! Going to make these for a girlfriend get together, but going to use coconut oil instead. Love coconut oil!

  6. My daughter made these for everyone and they were exceptional. Making them for the first time myself tomorrow. Can’t wait!!!

  7. Those look like they’ve been baked up perfectly! I’ve also never tried cooking oriental food with savoy cabbage, I tend to use what’s sold here as “chinese leaf” / chinese cabbage instead. It tastes less bitter.

  8. These look delicious! I ran them through WW recipe builder and they are only 2+ points each! Thank you so much.

  9. Would love to know if these would be freezable- would it make more sense to do it before or after baking? what would you suggest? There’s just 2 adults and 1 small child in our house and my husband’s not a huge fan of egg rolls, so would love to freeze them for me for a quick lunch!

    1. Loni,

      I have never frozen them so I am not sure how they would turn out. I assume you would bake them first then cool them down and then freeze them but I am not sure.


    2. I will try to freeze some and let you know how they turn out! I’ll also be using canned bean sprouts- I couldn’t find any fresh so i asked an employee and he said they’ve been having a recall! I was so sad and thought I’d be missing out on this recipe until i saw the canned ones!

  10. I made these this afternoon. My husband really liked them. I omitted the chestnuts b/c I don’t like them, but next time I will add mushrooms. I would have liked my veggies shredded, but just pulsed them quickly in a food processor – still the same flavor! 😉 Thank you for the recipe! We’ll be making these again.

  11. I m making these up for today and going too freeze half of them before I bake them. Thanks for sharing this great recipe with us!

  12. About how many egg rolls does this make? If I wanted to freeze some would it be better to bake and then freeze or just freeze? Thanks!

    1. I made 14 egg rolls. I have never tried freezing them so I am not sure which would be the best way to go about doing it. I am sorry I am not much help.


    1. No… I’ve never tried freezing them so I am not sure which would be best. Let me know how it goes if you try it. Thanks!


    2. I make Breakfast Burritos with meat and veggies. Filling prep is similar but I never bake them ahead of time until ready to serve. They are removed from freezer, placed on aluminum foil lined cookie sheet that is sprayed with nonstick spray and baked. They turn out TERRIFIC!!!

    3. I find if you wrap each one with parchment paper when you freeze then they won’t stick together. I never baked them only fried so I don’t know if you should bake them first.

  13. Ok I did these…very good..but, the 400 in my oven. Just can’t be..I dropped it to 375. Works better for mine..my hubby wanted a bit of Jimmy Dean Sausage in themAlso..

    1. I agree. I did mine at 400 like the recipe called for and mine didn’t resemble the picture. Mine look like they started to burn on the tops and bottoms. I had no water chestnuts but had some bamboo shoots that I added in it’s place. Mine were very bland and disappointing. I really wanted baked vs fried, so maybe I’ll try again with a lower oven as you suggested.

  14. Very good. Added a little cooked sausage, 1/4 teaspoon Chinese five spice and 2 tablespoons chopped cilantro. This is a keeper. I have made several recipes from this site and am very, very happy with the ones I have tried.

  15. These are wonderful. I’ve never liked eggrolls, they’re far too greasy but the hubby loves them. I made these for a holiday party and they were a huge hit. Will absolutely make them again, maybe adding some shrimp and/or ground meat as well.

  16. Awesome recipe! Its so great to find an eggroll recipe that is both vegetarian and NOT deep fried! Im a very picky herbivore and these rolls were delectable.

    1. I don’t provide a calorie count on my recipes but I am sure you can find a calorie counter online to help you out.


    1. ….which links back to the original recipe right here on fortheloveofcooking. Give credit where it’s due. Now back to your bridge, troll.

    2. she is the link if you follow your own lead you would have seen that, thank you for the recipe tomorrow’s dinner

  17. Pingback: Friday Randoms |
  18. Can you make these, roll them, and then freeze them before baking? I am thinking about making them as one of the appetizers for a birthday party and I would need to make about 70 along with all of the other appetizers, so I’m looking for things that I can make ahead and freeze and then bake and put in chafing dishes that day.

    1. Kim,

      I would think that you par bake them before freezing but I’ve never tried freezing them so I am not sure which would be best. Let me know how it goes if you try it. Thanks!


  19. This is a great family recipe and here is why: The recipe is incredibly forgiving. My sprouts had gone bad so I had to double up on the cabbage and it still tasted great. I had my four year old help with the fold and roll process, which meant each egg roll was a different shape and size and they still cooked evenly. You can put these in the fridge and reheat them in the oven to get the crisp back from the moisture of the fridgerator. You don’t miss that these aren’t fried. The only thing I changed on the recipe, besides the sprouts, was I used half low-sodium soy sauce and half regular. Thanks so much Pam! It’s a new family favorite.

  20. These are wonderful and I will be taking them to my next work potluck and my Toastmasters meeting when it’s my turn for treats. I love that they’re vegetarian but I may experiment with a strip of beef, spam, chicken, ham, salmon, scallop or lobster. Thanks!

  21. Made these and loved them! I froze them after completely cooked. Took straight from freezer into the oven baked at 350 for 10 minutes each side. Tasted the same as when first made! New favorite!

  22. Hello! Thank you for posting this recipe! I tried it last night and loved the taste of the veggies in the eggrolls. I followed your recipe on the dot, But the problem I had was getting them crispy in the oven. I put them in the oven at 400 for about 7-10 mins, and then I flipped it and then put them on convection because I noticed that it wasn’t getting crispy. The last 2 mins, I broiled them as my last attempt to crisp them but when I took them out of the oven, they were still soft. I taste was delicious, but the non-crisp of the eggrolls made it dissatisfying. Any suggestions? Thank you!

    1. It could be they are soggy due to the water in the veggies. Try baking them in your oven on the convection setting. If you don’t have convection, try lining the baking sheet with tin foil then place two metal cooling racks on top of the baking sheet. Cook the egg rolls on top of the cooling racks. This way, the juices will hit the baking sheet and the egg rolls won’t cook in the liquid. Let me know if this helps.


    1. I would recommend using canned bean sprouts over alfalfa sprouts. I hope you like them as much as we do!


    1. Cathy,

      I have never tried freezing them so I am not sure how they would turn out. Let me know how it goes if you try it. Thanks!


  23. egg rolls are not limited to asian. I do southwest, fajitas, breakfast, burrito, taco, meatball and spag sauce, stir fry, etc. just use some creativity. usually serving size is 2 or 3 egg rolls depending on ingredients.

  24. Thank you for the recipe, I’m going to try them first chance I get as I love egg rolls and they are expensive at a restaurant.

    1. Annie,

      I would par bake them before freezing but I’ve never tried freezing them so I am not sure which would be best. Let me know how it goes if you try it. Thanks!


    1. Thanks Pam for the quick response! I will be making these for out Chinese New Year themed dinner club this weekend and can’t wait to try them.

  25. These egg rolls were so good that I made them two nights in a row. I am surprised how easy they were to make. I added a few extras (shrooms, baked tofu , celery) all chopped up small. One can innovate endlessly on the basic recipe. But it is terrific as it is. Everyone enjoyed these delicious rolls. My husband said “they are as good as you could get at a restaurant”. Actually they are far better!

  26. Voted the best ever by my family! Made homemade Chinese food for New Years eve All was good but these rolls were amazing. Thank you. !!

  27. bonjour,
    j’aimerai vraiment réaliser cette recette, il y à du choux, soja, et carotte, mais à coté des carottes c’est quoi comme légumes ?


  28. I made these to share with a neighbor. I’m sorry changed a few things but wanted a little more meal to them. Added ground Turkey and sliced almond’s and a pinch of surgery to sauce. So very good, not greasy, put them in the freezer for that hungry monument to grab instead of chips!

    1. Hi Kat,

      In my grocery stores, they are usually kept in the produce section near the tofu. I hope this helps.


  29. bonsoir,

    je ne comprend pas le terme (le centre de l’enroulement de l’oeuf) ?

    merci de répondre.

    j’ai vraiment envie de réaliser votre recette.

  30. This would be the perfect meal for the whole family…my youngest isn’t down with the spice yet…but the rest of us like it in varying degrees…this would be the dish that everybody could eat!