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Crispy Baked Egg Rolls

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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
overhead shot of egg rolls on serving board with dipping sauce

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
overhead shot of egg rolls on serving board with dipping sauce

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
overhead shot of raw vegetables on a white plate
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.

overhead shot of vegetables and pork in skillet

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.

process shots: filling scooped onto open wrapper on left; bottom corner of wrapper folded up on right

Fold right and left edges in, so pouch looks like an envelope. Fold upper edges in again.

process shots: edges folded in on left; double edges folded in on right

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.

process shots: roll nearly folded, one corner exposed on left; roll completely folded and placed seam down on right

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
process picture: egg rolls finished, sprayed with cooking spray, ready to bake
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.

up close shot shot of egg rolls on serving board with dipping sauce
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.

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overhead shot of Crispy Baked Egg Rolls on serving board, with side of dipping sauce in top right hand corner

Crispy Baked Egg Rolls

Yield: 10 egg rolls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Crispy Baked Egg Rolls have the trademark crunch of traditional egg rolls, with a fraction of the fat and calories. Full of bold flavors and baked to golden perfection, they are also freezer friendly

Ingredients

  • 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

Instructions

PREPARE EGG ROLL FILLING

  1. In a large skillet over medium heat, add sesame oil and heat up.
  2. Add cabbage, carrots, ginger, lemongrass, shallot, jalapeno, and cilantro. Stir to combine and cook for 3 minutes
  3. Add ground pork, salt, and pepper. Break pork into crumbles and stir to combine with vegetable mixture. Cook until pork is no longer pink.
  4. Transfer mixture to a bowl for 5 minutes to cool

ASSEMBLE EGG ROLLS

  1. Preheat oven to 400°. Line a baking sheet with parchment paper and set aside
  2. Lay egg roll wrapper on a flat surface at 45° angle, with one corner facing you.
  3. 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
  4. Fold side edges in, to form what looks like an envelope. Fold side edges in again
  5. 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
  6. Finish assembling remaining egg rolls, and place seam side down on a lined baking sheet. Spray lightly with cooking spray. 
  7. Bake for 15-18 minutes, until golden brown

Notes

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. 

FREEZING INSTRUCTIONS

  • 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

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Natalie

Sunday 21st of February 2021

These baked egg rolls were great! I doubled the recipe and made them a few hours before it was time to bake them and just kept them under a damp towel to keep them from drying out. I will way, I made half the recipe with eggroll-sized wrappers and half with wonton wrappers (ran out of the big guys) and I actually preferred the wonton wrapper sized egg rolls better. They crisped up so much nicer for me and the ratio of wrapper to filling was perfect. The larger sized ones never really browned for me (I sprayed them twice with cooking spray) and I had to cook them ~30 minutes to get the wrapper cooked. Not sure what i did wrong there, but the little ones were perfect.

Helen

Wednesday 13th of January 2021

These look delicious. I've not made egg rolls before but would love to give them a go, especially as all restaurants are currently closed in the UK. I'm using my time in lockdown to try out some of the foods that I usually have when I eat out.

Kelley

Saturday 13th of June 2020

I would like to know the Nutrition Facts for these Crispy Baked Egg Rolls, please! I am on a diet, and have lost some weight- but I really could use the Nutrition Facts to know what I can eat without blowing my diet. Thank you. KAS

Karyl

Sunday 14th of June 2020

Hi Kelly! I've updated the nutrition estimates on the post. I apologize for that, it just got deleted for some reason. Thank you for letting me know, and I hope you love these as much as I do!

Geetanjali Tung

Wednesday 24th of April 2019

I love baked egg rolls! Yours looks perfect... Just crispy and yummy.

Karyl

Wednesday 1st of May 2019

Thank you very much! I love them baked as well, and itโ€™s a great excuse to eat a little more ๐Ÿ˜‚

Nicole Hood

Tuesday 23rd of April 2019

Your egg rolls look perfect. Love that you baked them.

Karyl

Wednesday 1st of May 2019

Thanks Nicole! I really appreciate the kind words

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