Baked Egg Rolls

Muna Escobar


**Excuse the not so good picture.**

Baking these actually makes this a healthy dish. My kids kept saying they felt like they were in a Chinese restaurant when they ate these with my fried rice for dinner.


★★★★★ 3 votes

25 Min
20 Min


  • 2-3 c
    shredded cabbage, carrots, green pepper, water chestnuts, bean sprouts, mushroom and/or peas
  • 1 tsp
    sesame or olive oil
  • 1 clove
    garlic, minced
  • 1 Tbsp
    + 1 tsp cornstarch
  • 1 Tbsp
  • 1 Tbsp
    soy sauce
  • 1 tsp
    brown sugar
  • 3-4 dash(es)
    hot sauce or cayenne pepper (opt)
  • 1 c
    cooked, shredded meat of choice or baby shrimp
  • 12
    egg roll wrappers

How to Make Baked Egg Rolls


  1. Cook vegetables & garlic in oil until crisp tender about 2-3 minutes.
  2. Add meat & heat through.
  3. Combine cornstarch, water, soy sauce, brown sugar & hot sauce.
  4. Stir into vegetable mixture.
  5. Bring to a boil, then bring down to simmer for 2 minutes.
  6. Remove from heat.
  7. Place wrapper like a diamond in front of you. Place 1/4 cup of filling a little below the center of it.
  8. Fold in sides, then bottom & wrap tightly.
  9. Place onto greased cookie sheet seam side down.
  10. Brush with olive oil or spray with cooking spray.
  11. Bake at 400' for 10-15 minutes turning halfway through.

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