Crispy Baked Egg Rolls have the trademark crunch and bold flavors of the traditional rolls, with a fraction of the fat and calories. Baked to golden perfection, these freezer-friendly rolls are the perfect appetizer or snack
This post and recipe card updated August 8, 2019
No matter what I get as an entree at Asian restaurants, I always get an egg roll or spring roll on the side. But as much as I love egg rolls, I don’t like the deep frying. Spring rolls are still fried, but they’re smaller and the skin is thinner so I feel a little better about myself.
Egg Roll Stir Fry is one of my favorite lunches to make. It has all the delicious flavors of an egg roll, without the wrapper. But sometimes I still crave that crunch, so I solved it with Crispy Baked Egg Rolls
WHY THIS RECIPE WORKS
- They’re easy to make and ready in about 45 minutes
- You can choose your favorite meat, or make the rolls vegetarian
- They’re freezer-friendly, and you can bake them from frozen
INGREDIENT TIPS FOR CRISPY BAKED EGG ROLLS
I use ground pork and recommend 85% lean. Many grocery stores now sell ground pork, or you can ask your butcher to grind it for you. You could use 90% lean, but I wouldn’t go any leaner than that.
I use store-bought Egg Roll Wrappers, found in the produce section of the grocery, along with the other packaged vegetables. Maybe one day I’ll take on the challenge of homemade wrappers…but that’s doubtful.
ADDING LOADS OF FLAVOR TO CRISPY BAKED EGG ROLLS
Sesame oil is a staple in most Asian cuisine. It is powerful and a little goes a long way.
Garlic and ginger are a must. Fresh ginger adds a warm, spicy bite, and I add garlic to everything.
Cilantro is such a great herb in egg rolls. But people either love it or hate it, and there’s no in-between.
Lemongrass is found in a lot of Asian cooking. It’s a fragrant, tropical grass that you can find in the produce section of the grocery store, alongside other packaged herbs.
BEST VEGETABLES FOR CRISPY BAKED EGG ROLLS
- Shredded cabbage and carrots are a must. I use green cabbage, but you could mix in red cabbage or substitute Napa cabbage
- I love fresh bean sprouts, so when I have them I add them.
- Shallots add a mild flavor that works really well in the egg rolls. If you don’t have shallots, use onion instead
- Fresh jalapeno adds a big kick, so remember to remove the ribs and seeds to tone down the heat
STEP BY STEP INSTRUCTIONS FOR CRISPY BAKED EGG ROLLS
Heat sesame oil in a large skillet over medium heat. Add vegetables and aromatics, and lightly saute for a few minutes, until cabbage begins to soften.
Add pork and cook until no longer pink.
Transfer mixture to a bowl to cool for about 5 minutes. This is very important, or the wrappers will get holes.
Place egg roll wrapper on a flat surface, turned at a 45° angle so one corner faces down.
Scoop 1/4 cup of filling onto the bottom 1/4 of the wrapper. Flip bottom corner up, until just covering the filling.
Fold right and left edges in, so pouch looks like an envelope. Fold upper edges in again.
Lightly spray the top corner, to help seal the roll. Roll up from the bottom to form egg roll.
Place the egg rolls seam side down on a baking sheet lined with Parchment Paper.
Rolling Crispy Baked Egg Rolls takes practice! Mine looked so sad the first couple of times. They’re much better now, but still not perfect. And you know what? That’s okay.
GETTING THE GOLDEN BROWN COLOR ON YOUR CRISPY BAKED EGG ROLLS
- Sesame oil – made the rolls too greasy for my tastes
- Melted butter – very delicious, but a little too heavy
- Avocado Oil Spray or Cooking Spray – this was my favorite. It does the job while keeping the egg rolls light and crispy
CRISPY BAKED EGG ROLLS ARE FREEZER FRIENDLY!
Line a baking sheet with parchment paper and place egg rolls on the sheet, being sure they don’t touch or they will stick together
Cover egg rolls with Saran Wrap so the wrappers don’t crack, and put them in the freezer until they get hard
Wrap rolls individually in parchment paper, and store in freezer-safe Ziploc bags
Do not thaw egg rolls before baking! Preheat oven to 400° and bake for about 20 minutes, spraying the tops with cooking spray about halfway through.
FREQUENTLY ASKED QUESTIONS
What if I don’t like pork? You can substitute ground beef or ground chicken. If you do, I recommend 90% lean for either one.
How about making these vegetarian? Simply omit the meat and double the vegetables.
What if I don’t like sesame oil? You can do half sesame and half canola oil to start. But I highly recommend using it, because the egg rolls won’t taste the same without it.
MORE DELICIOUS APPETIZERS
- Bacon Wrapped Chicken Meatballs
- Asparagus Prosciutto Puff Pastry
- Pigs in an Everything Blanket
- Baked Green Bean Fries
- Marinated Steak Vegetable Roll Ups
- Easy Pan Fried Mushrooms
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- 10 egg roll wrappers
- 2 teaspoons sesame oil
- 8oz ground pork (85% lean)
- 1 cup chopped green cabbage
- 1/2 cup shredded carrots
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded, ribs removed, finely diced
- 1 small shallot, chopped
- 2 cloves garlic, minced
- 1/2 inch fresh ginger, peeled and finely chopped
- 1 stalk lemongrass, thick outer leaves discarded and tender leaves chopped
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-cracked black pepper
PREPARE EGG ROLL FILLING
- In a large skillet over medium heat, add sesame oil and heat up.
- Add cabbage, carrots, ginger, lemongrass, shallot, jalapeno, and cilantro. Stir to combine and cook for 3 minutes
- Add ground pork, salt, and pepper. Break pork into crumbles and stir to combine with vegetable mixture. Cook until pork is no longer pink.
- Transfer mixture to a bowl for 5 minutes to cool
ASSEMBLE EGG ROLLS
- Preheat oven to 400°. Line a baking sheet with parchment paper and set aside
- Lay egg roll wrapper on a flat surface at 45° angle, with one corner facing you.
- Scoop 1/4 cup of filling on bottom 1/4 of the wrapper. Take the bottom corner and flip up, until it just covers filling
- Fold side edges in, to form what looks like an envelope. Fold side edges in again
- Roll the wrapper up, leaving top corner exposed. Spray corner lightly with cooking spray to help the roll stay together. Roll over the final corner, and lay rolls seam side down
- Finish assembling remaining egg rolls, and place seam side down on a lined baking sheet. Spray lightly with cooking spray.
- Bake for 15-18 minutes, until golden brown
ROLLING EGG ROLLS TAKES PRACTICE! Don't worry if they don't look pretty, because they'll still taste good. The most important thing is to roll the wrappers snugly so the filling doesn't fall out
Let the filling cool for at least 5 minutes before rolling in wrappers. If not, you'll get holes in the wrappers.
Look for lemongrass in the produce section of the grocery store, alongside other packaged herbs.
Use store-bought egg roll wrappers, found in the produce section of the grocery, along with the other packaged vegetables.
- Line a baking sheet with parchment paper and place egg rolls on the sheet, being sure they don’t touch or they will stick together
- Cover egg rolls with Saran Wrap so the wrappers don’t crack, and put them in the freezer until they get hard
- Wrap them individually in parchment paper, and store in freezer-safe Ziploc bags
Do not thaw frozen egg rolls before baking! Preheat oven to 400° and bake for about 20 minutes, spraying the tops with cooking spray about halfway through.
Nutrition Information:Yield: 10 Serving Size: 2
Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 292mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 11g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc