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–+ servings
Close up of vegetable egg rolls arranged on a round white plate with a bowl of dipping sauce and sliced green onions sprinkled on top and to the sides.
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4.55 from 20 votes

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
Cook Time15 minutes
Total Time30 minutes
Yield: 20 -22 egg rolls

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.)

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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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