Baked Vegetable Egg Rolls

Baked vegetable egg rolls are full of soft, sautéed veggies seasoned with soy sauce, ginger and sesame oil, then baked until golden brown and crispy. (Recipe also includes a dipping sauce and instructions for making these in the Air Fryer instead of the oven.)

Previously, I’ve shared these baked southwestern egg rolls, which are perfect for parties.

They’re loaded with chicken, black beans, cheese and seasonings and are so tasty!

Today though, we’re going classic with some baked vegetable egg rolls.

These crispy baked egg rolls are full of soft, sautéed veggies as well as a yummy sauce of soy sauce, ginger and sesame oil.

They are baked until golden brown with plenty of delectable crispy bits around all the edges.

Plus, you know I love getting in some veggies, even when snacking. This healthy spinach dip is another favorite appetizer that's got a good dose of veggies!

(I also have instructions if you have an Air Fryer. They get super duper crispy that way!)

These veggie egg rolls are easy to make at home, much healthier than what you’d get from take-out and every bit as delicious - and irresistible!

Oh, and I’ve included some different ideas for dipping sauce below, too.

And if you love these flavors, check out egg roll in a bowl for a 30-minute low-carb dinner version of this favorite food!

OK, let’s get cooking!

Now, I’ve got some notes and substitutions coming up on how to make vegetable egg rolls. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

• Cabbage: I use a small head of Napa cabbage, but regular green cabbage would work too. You’ll need about 4 cups.
• Carrots: Matchstick carrots are super convenient, but you could use a couple of regular carrots and shred them with a cheese grater yourself, if you prefer.
• Ginger: No fresh ginger? You can substitute ½ teaspoon ground ginger. It’s not quite the same, but it’ll do in a pinch.
• Make ahead: You can prep the filling mixture for these ahead of time and just wrap and bake them when you’re ready to serve. (Details below.)

The vegetables for these veggie egg rolls are also pretty flexible.

Feel free to switch out what’s in the recipe card with some of your favorites. Here are a few ideas.

Other Veggie Add-ins:

• You could also add some sliced mushrooms, either regular button mushrooms or shiitake mushrooms.
• Sliced red bell pepper would go well here, too.
• Some people even like adding some sliced celery or snow peas to their egg rolls.

Use your favorites!

Just make sure the total quantity stays about the same so you have the right amount of filling for stuffing your egg rolls.

And if you want to add a spicy kick, feel free to add some red pepper flakes with the vegetable filling as well.

Alternatively, if you don’t want the entire batch to have heat, you could serve these with some sriracha sauce.

As mentioned, the recipe card includes instructions for making these in the oven as well as the Air Fryer.

Not gonna lie, the Air Fryer gets them WAY crispier. You can see in the photo below that they are just browned all the way around and oh my goodness, that crunch!

However, the oven works great too. (And probably yours will be better than mine if you have convection bake.)

Regardless, they get browned all over and have some deliciously crispy edges on each egg roll.

Tip: Either way you cook them, make sure to brush the top of each egg roll with olive oil or spray with cooking spray. This helps them brown and crisp up.

Want to prep these ahead for a party or guests? Totally do-able.

Make-Ahead Tips:

• You can prep the veggie filling mixture for these ahead of time. Let cool then store, covered, in the refrigerator for up to a day.
• Assemble the egg rolls when you are ready to cook them, then bake as directed.

Now that we are all ready to serve, let’s talk dipping.

Dipping sauce preferences vary by person. Which is maybe why we end up with a variety of colorful and unknown sauces whenever we get takeout.

I’ve included the quick recipe for one of my favorite dipping sauces just below, but you can also check out these 5 different dipping sauces for egg rolls from a fellow food blogger.

Here's my go-to that takes just minute to make and uses on-hand ingredients.

Easy egg roll dipping sauce recipe:

1. In a small bowl, combine 3 tablespoons low-sodium soy sauce, 3 tablespoons rice wine vinegar, ⅛ teaspoon sesame oil, 1 teaspoon ground ginger (or about 2 teaspoons fresh), ½ teaspoon garlic powder and ½ teaspoon onion powder.
2. Add some red pepper flakes or a smidge of sriracha if you’d like it to have a little heat.
3. Mix well and dip away!

That sauce is sooo good.

OK, back to the egg rolls. The recipe makes about 20, depending on how full you stuff them, which might mean you end up with a few leftovers.

(Although not if you have a good size crowd though - these will go fast!)

Leftovers will keep for a couple of days in the refrigerator. They make a great snack or lunch another day.

How to Reheat:

• Place leftover egg rolls on a baking sheet sprayed with cooking spray. Bake at 300 degrees for about 10 minutes, until warmed through.
• You can also reheat these in an Air Fryer to get them extra crispy again. Cook at 350 for 2-3 minutes, until warmed through.
• I don’t recommend reheating egg rolls in the microwave because they lose all their crunchy edges and will be overly soft.

There you have it. Everything you need to make some healthy vegetable egg rolls at home.

Takeout has nothing on you.

Enjoy!

XO,

Kathryn

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Baked Vegetable Egg Rolls

Baked vegetable egg rolls are full of soft, sautéed veggies seasoned with soy sauce, ginger and sesame oil, then baked until golden brown and crispy.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Yield: 20 -22 egg rolls

1x2x3x

Cook Mode

Ingredients

• 1 (1 lb.) package of egg roll wrappers (at least 20 total)
• 4 teaspoons extra-virgin olive oil, divided
• 1 small head green cabbage (such as Napa cabbage) - about 4 cups
• 1 cup matchstick carrots
• 3 green onions, sliced
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons sesame oil
• Salt and pepper, to taste

Instructions

• Preheat the oven to 425.
• Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add cabbage, carrots, onions, garlic and ginger. Sauté for 3-4 minutes, until softened.
• Add soy sauce and sesame oil and stir to combine. Turn off heat and season to taste with salt and pepper. Let the mixture cool for about 5 minutes.
• Assemble the egg rolls: Lay an egg roll wrapper flat on your counter. Spoon about 3-4 tablespoons of the filling into the middle bottom third of the wrapper, leaving some space around the edges. Fold the sides over and then roll up the egg roll. Place seam side down on a baking sheet. 
• Brush the tops of each egg roll with remaining 2 teaspoons of olive oil.
• For the oven: Bake at 425 for 15 minutes, flipping halfway through, until the egg rolls are golden brown and edges are crispy. 
• For the Air Fryer: Spray the Air Fryer basket with cooking spray. Add a single layer of egg rolls and cook at 400 for 12 minutes, flipping halfway through. Repeat with any remaining egg rolls.
• Serve immediately and enjoy! (See notes below for an easy dipping sauce to go with these egg rolls.)

Notes

Cabbage: I use a small head of Napa cabbage, but regular green cabbage would work too. You’ll need about 4 cups.

Carrots: Matchstick carrots are super convenient, but you could use a couple of regular carrots and shred them with a cheese grater yourself, if you prefer.

Ginger: No fresh ginger? You can substitute ½ teaspoon ground ginger. It’s not quite the same, but it’ll do in a pinch.

Other veggies: You could also add some sliced mushrooms, either regular button mushrooms or shiitake mushrooms. Sliced red bell pepper would go well here, too. Some people even like adding some sliced celery or snow peas to their egg rolls. Use your favorites!

Make ahead: You can prep the filling mixture for these ahead of time and just wrap and bake them when you’re ready to serve.

Easy egg roll dipping sauce: 

1. In a small bowl, combine 3 tablespoons low-sodium soy sauce, 3 tablespoons rice wine vinegar, ⅛ teaspoon sesame oil, 1 teaspoon ground ginger (or about 2 teaspoons fresh), ½ teaspoon garlic powder and ½ teaspoon onion powder.
2. Add some red pepper flakes or a smidge of sriracha if you’d like it to have a little heat.
3. Mix well and dip away!

How to reheat leftover egg rolls:

• Place leftover egg rolls on a baking sheet sprayed with cooking spray. Bake at 300 degrees for about 10 minutes, until warmed through.
• You can also reheat these in an Air Fryer to get them extra crispy again. Cook at 350 for 2-3 minutes, until warmed through.
• I don’t recommend reheating egg rolls in the microwave because they lose all their crunchy edges and be overly soft.

Video

Nutrition

Serving: 2egg rolls | Calories: 137kcal | Carbohydrates: 34g | Fat: 8g

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