Description
These crispy baked vegetable egg rolls offer a healthier alternative to deep-fried takeout, featuring a crunchy exterior and savory vegetable filling. Ready in under 20 minutes, they are kid-approved, customizable, and perfect for appetizers or snacks.
Ingredients
Scale
- 1 package spring roll wrappers (thawed if frozen)
- 2 cups shredded cabbage (green or purple)
- 2 medium carrots, julienned or grated (approx. 150g)
- 1 cup bean sprouts (approx. 70g)
- 4 stalks green onions, thinly sliced (approx. 50g)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce (low-sodium or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, or vegetarian mushroom-based)
- 1/2 teaspoon white pepper
- Vegetable oil or avocado oil (for brushing)
- Sweet chili sauce (for serving)
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Shred cabbage, julienne carrots, and slice green onions. Rinse and drain bean sprouts, then pat all vegetables dry with paper towels to ensure crispiness.
- Heat a skillet over medium-high heat with a teaspoon of sesame oil. Add carrots and cabbage, stir-frying for 2 minutes.
- Add garlic, ginger, green onion whites, bean sprouts, soy sauce, oyster sauce, and white pepper. Stir-fry for another 1-2 minutes until wilted but still crunchy.
- Remove filling from heat and let it cool completely to room temperature (approx. 10 minutes) to prevent soggy wrappers.
- Cut spring roll wrappers in half diagonally to form triangles. Keep covered with a damp paper towel while working.
- Place a wrapper triangle with the point facing you. Add 2 tablespoons of filling near the wide end, leaving a 1-inch border.
- Fold the wide end over the filling, tuck in tightly, then fold in the left and right corners. Roll toward the point.
- Mix 1 tablespoon water with 1 teaspoon flour to create a paste. Brush the remaining corner with paste and fold over to seal.
- Place rolls on baking sheets, leaving space between them. Brush tops and bottoms generously with vegetable oil.
- Bake for 12-15 minutes, flipping halfway through, until golden brown and crispy.
- Let cool for 2 minutes on the pan before serving immediately with sweet chili sauce.
Notes
Ensure the filling is completely cool before wrapping to prevent soggy rolls. Do not overcrowd the baking sheet. For extra crispiness, brush generously with oil. Uncooked rolls can be frozen for up to a month; bake from frozen adding 5 minutes to cook time. Cooked rolls do not freeze well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 65
- Sugar: 1
- Sodium: 110
- Fat: 2
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
Keywords: baked egg rolls, vegetable egg rolls, healthy appetizer, air fryer recipes, kid-friendly snacks, meal prep, crispy baked vegetables, Asian appetizer