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egg rolls


Baked Vegetable Egg Rolls

I found this recipe at Pinterest, it comes from For The Love Of Cooking .  I made these in the afternoon when my kids came home from school, as an afternoon snack.

They were a bit skeptical when I told them I was making vegetable egg rolls instead of chicken, but they smelled so good that my kids kept coming in the kitchen, asking if they were done yet and eager to try them.

Needless to say, they devoured the egg rolls and asked “when will you make more, Mom?” We had little neighbor friends over, and they too loved them.  I also sent some over to my adult neighbor and got a “thank you these are awesome” text in return.  This recipe is a keeper, one that I will make often.

Filling ingredients: shredded cabbage, shredded carrots, chopped water chestnuts, green onions, and ginger.

 This recipe would be a snap if you bought pre-shredded cabbage and carrots.  It was still very easy to shred and grate it myself, it took just minutes.

Vegetables sauteed with a bit of soy sauce.  The fresh ginger and green onion along with the soy sauce smelled SO good.

About 2 Tablespoons of filling per egg roll.

Fold like an envelope.

Then roll.

Use a dab of water to “glue” the end.

Spray pan with oil.  Then spray tops of egg rolls.  This is the key to getting crunch when baking, and fooling your kids (and yourself!) into thinking they are fried.

I love to serve these with a sweet chili sauce.  It comes already prepared, I buy mine from Trader Joes.

Baked Vegetable Egg Rolls 

{adapted from the recipe at For The Love Of Cooking}

1 teaspoon olive oil

2 cups savoy cabbage, chopped

2 cups shredded carrots

1 can water chestnuts, chopped

2 tablespoons green onions, sliced

1 teaspoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon corn starch

1/4 cup water

14 egg roll wraps

Sweet chili dipping sauce or sweet and sour sauce (for dipping)


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

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

Preheat 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.

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!


*these are vegetarian, but not vegan, as there are eggs in the egg roll.  I may try using spring roll wrappers next time.

Misto Gourmet Olive Oil Sprayer, Brushed Aluminum


* I don’t like to use aerosol cooking sprays due to the propellant in them.  I have a handy little pump oil sprayer that I use, like the one above.

*the original recipe called for 2 cups of bean sprouts.  I left them out thinking they may freak my kids out.  They make the rolls a little more “plump” if you add them.  The rest of the recipe stays the same.