Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls

To celebrate my husbands birthday he requested this Asian Noodle Salad. I wanted to find other recipes that would compliment the salad so I decided to try making baked egg rolls. The egg rolls were extremely easy to make and took no time at all. They were crunchy and tasty and went really well with the salad. I also made this Asian Pork Tenderloin to complete the meal. My husband really liked his birthday dinner along with the rest of us, including our dinner guests.

Baked Vegetable Egg Rolls:
Recipe and by For the Love of
  • 1 tsp olive oil
  • 2 cups of savoy cabbage, chopped
  • 2 cups of shredded carrots
  • 2 cups of bean sprouts
  • 1 can of water chestnuts, chopped
  • 2 tbsp green onions, sliced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/4 cup water
  • 14 egg roll wraps
  • Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Baked Vegetable Egg RollsHeat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Baked Vegetable Egg Rolls Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Baked Vegetable Egg Rolls Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Baked Vegetable Egg Rolls Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

Baked Vegetable Egg Rolls
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105 Responses to “Baked Vegetable Egg Rolls”

  1. 1

    Chinese New Year « ortsofsorts — January 24, 2012 @ 7:27 pm

    […] […]

  2. 2

    Rebecca Morfeld Photography — January 25, 2012 @ 2:50 am

    […] rice, crab rangoon, beef teriyaki skewers, honey chicken and egg rolls.   I don’t have a link for the beef; that recipe came from one of my cookbooks.  You know, […]

  3. 3

    sarah.a — January 27, 2012 @ 12:35 am

    making these for dinner tonight. serving with some quick fried tofu and a little salad.


  4. 4

    Megan — February 5, 2012 @ 4:03 pm

    I made these last night and they turned out so good, I have a bad habit of not following recipes all the way but even that couldn’t ruin these egg rolls. I can’t wait to make these for my husband when he gets home from Kuwait! Thanks for sharing!



  5. 5

    My Menu Plan Week of 2/19 — February 19, 2012 @ 3:06 pm

    […] going – thanks for the idea reader Scott!Crockpot Teryaki Chicken, Steamed Brown Rice, and Vegetable Eggrolls (Nasayo Eggroll Wraps – $1.44 at Whole Foods)Grilled Steak, Parmesan Baked Potatoes, and […]

  6. 6

    Cassie — March 4, 2012 @ 2:40 pm

    These are in the oven right now! Thanks for such an awesome recipe!


  7. 7

    Baked Veggie Egg Rolls | Sweet and Saucy — March 8, 2012 @ 5:57 am

    […] recipe adapted from For the Love of Cooking […]

  8. 8

    Celena — March 15, 2012 @ 11:12 am

    I made these but in stead I did a quick blanch of the veggies for about 10 second that way they are completely oil free. A little healthier tip


    • Mara replied: — April 6th, 2012 @ 8:52 pm

      1 tsp of olive oil is not excessive.


    • Stephanie replied: — April 21st, 2013 @ 11:40 am

      Olive oil is good for you. Fat is good for you.


  9. 9

    Jess — April 2, 2012 @ 6:15 pm

    Thanks for the recipe. I find that brushing water on the top three sides of the egg roll wrappers helps them stick together better. We love egg rolls – who would have known they were so easy!


  10. 10

    Amandla — April 6, 2012 @ 2:59 pm

    These sounds incredible. I will feature them in our Meatless Monday series this coming week and team them with a raw Asian salad. I can’t wait to make them. Thank you for sharing this great recipe.


  11. 11

    Lucy — April 8, 2012 @ 10:28 am

    These look great!! Going to make these for a girlfriend get together, but going to use coconut oil instead. Love coconut oil!


  12. 12

    Michele — April 21, 2012 @ 4:39 pm

    My daughter made these for everyone and they were exceptional. Making them for the first time myself tomorrow. Can’t wait!!!


  13. 13

    Barry — April 22, 2012 @ 2:06 am

    Egg Roll Pastry. Is that what may be called Spring roll pastry in New Zealand?


  14. 14

    Southwestern Egg Rolls | Spices & Spackle — April 22, 2012 @ 7:57 am

    […] egg rolls. I got the idea to make egg rolls from this pin on Pinterest. I used the technique mentioned in the corresponding blog post, but I created my own […]

  15. 15

    Sunit — April 25, 2012 @ 5:02 am

    Those look like they’ve been baked up perfectly! I’ve also never tried cooking oriental food with savoy cabbage, I tend to use what’s sold here as “chinese leaf” / chinese cabbage instead. It tastes less bitter.


  16. 16

    Monday Munchies & More – Sweet Overload and a Must See French Onion Sandwich — April 30, 2012 @ 6:01 am

    […] Baked Vegetable Egg Rolls – I’m a sucker for a good egg roll. Unfortunately my first attempt at this was a royal disaster. I’m hoping to try again with this easy recipe. Did you find or share any awesome, must-see recipes lately? Feel free to link them up in the comments below. […]

  17. 17

    Babs — May 13, 2012 @ 11:54 pm

    These look delicious! I ran them through WW recipe builder and they are only 2+ points each! Thank you so much.


  18. 18

    Loni — June 2, 2012 @ 2:37 pm

    Would love to know if these would be freezable- would it make more sense to do it before or after baking? what would you suggest? There’s just 2 adults and 1 small child in our house and my husband’s not a huge fan of egg rolls, so would love to freeze them for me for a quick lunch!


    • Pam replied: — June 3rd, 2012 @ 7:54 pm


      I have never frozen them so I am not sure how they would turn out. I assume you would bake them first then cool them down and then freeze them but I am not sure.



      • Loni replied: — June 4th, 2012 @ 10:25 am

        I will try to freeze some and let you know how they turn out! I’ll also be using canned bean sprouts- I couldn’t find any fresh so i asked an employee and he said they’ve been having a recall! I was so sad and thought I’d be missing out on this recipe until i saw the canned ones!

  19. 19

    Kelly — June 10, 2012 @ 4:13 pm

    I made these this afternoon. My husband really liked them. I omitted the chestnuts b/c I don’t like them, but next time I will add mushrooms. I would have liked my veggies shredded, but just pulsed them quickly in a food processor – still the same flavor! 😉 Thank you for the recipe! We’ll be making these again.


  20. 20

    3.5 Recipes | Snack Therapy — July 2, 2012 @ 8:20 pm

    […] The appetizer was Baked Vegetable Egg Rolls  […]

  21. 21

    3.5 Recipes | Snack Therapy — July 2, 2012 @ 8:42 pm

    […] The appetizer was Baked Vegetable Egg Rolls […]

  22. 22

    I’m getting hungry over here! | And The Little Ones Too — July 19, 2012 @ 9:00 am

    […] via Ashley on […]

  23. 23

    penny dearborn — July 23, 2012 @ 3:27 pm

    just put them in the oven..pretty easy to make used a little chicken broth in place of oil ( just because i was out) to saute veggies. cant wait to taste!!


  24. 24

    50 Great Game Day Recipes - Tailor Made Momma — September 16, 2012 @ 6:59 pm

    […] 22. Baked Vegetable Egg Rolls […]

  25. 25

    Baked Veggie Egg Rolls « dancingquilter — October 13, 2012 @ 8:35 am

    […] […]

  26. 26

    hydrangeas and handbags » Simple Egg Rolls — October 25, 2012 @ 7:28 am

    […] I have to admit, I cheated a little with this recipe. I could have sworn I bought all of the ingredients, however, when I went to go make these for […]

  27. 27

    Jeanie — November 4, 2012 @ 8:42 am

    I m making these up for today and going too freeze half of them before I bake them. Thanks for sharing this great recipe with us!


  28. 28

    Menu Monday « Food, Family, & Frugality — November 5, 2012 @ 8:02 am

    […] Thursday – Egg  Drop Soup, Baked Vegetable Egg Rolls […]

  29. 29

    Renelle — November 9, 2012 @ 11:09 am

    About how many egg rolls does this make? If I wanted to freeze some would it be better to bake and then freeze or just freeze? Thanks!


    • Pam replied: — November 9th, 2012 @ 11:24 am

      I made 14 egg rolls. I have never tried freezing them so I am not sure which would be the best way to go about doing it. I am sorry I am not much help.



  30. 30

    heather — November 13, 2012 @ 10:26 am

    did anyone answer whether to bake before or after freezing


    • Pam replied: — November 13th, 2012 @ 11:08 am

      No… I’ve never tried freezing them so I am not sure which would be best. Let me know how it goes if you try it. Thanks!



    • Kathy 3882 replied: — March 23rd, 2016 @ 8:39 pm

      I make Breakfast Burritos with meat and veggies. Filling prep is similar but I never bake them ahead of time until ready to serve. They are removed from freezer, placed on aluminum foil lined cookie sheet that is sprayed with nonstick spray and baked. They turn out TERRIFIC!!!


  31. 31

    Estelle — November 21, 2012 @ 8:51 am

    Ok I did these…very good..but, the 400 in my oven. Just can’t be..I dropped it to 375. Works better for hubby wanted a bit of Jimmy Dean Sausage in themAlso..


  32. 32

    Adriana — November 27, 2012 @ 7:21 pm

    Whenever we have Chinese food we only order 1 egg roll per person, I am going to try these so I can eat at least 3! Looks great!


  33. 33

    Eleanor — December 15, 2012 @ 10:46 am

    Very good. Added a little cooked sausage, 1/4 teaspoon Chinese five spice and 2 tablespoons chopped cilantro. This is a keeper. I have made several recipes from this site and am very, very happy with the ones I have tried.


  34. 34

    GenkiFox — December 29, 2012 @ 4:30 pm

    These are wonderful. I’ve never liked eggrolls, they’re far too greasy but the hubby loves them. I made these for a holiday party and they were a huge hit. Will absolutely make them again, maybe adding some shrimp and/or ground meat as well.


  35. 35

    Jackie — December 30, 2012 @ 3:26 pm

    Awesome recipe! Its so great to find an eggroll recipe that is both vegetarian and NOT deep fried! Im a very picky herbivore and these rolls were delectable.


  36. 36

    What's for Dinner? Monday Meal Plan for Dec 31 - Jan 6 | What's for dinner this week? We have you covered with the Monday meal plan. Each week we'll give you tons of ideas for a fun, delicious and/or creative din — December 31, 2012 @ 9:02 am

    […] Baked Veggie Egg Rolls (vegan) […]

  37. 37

    WHOLE FOODS January 2013 Menu | OAMC from Once A Month Mom — January 1, 2013 @ 6:10 am

    […] Baked Vegetable Egg Rolls […]

  38. 38

    Lisa — January 1, 2013 @ 6:45 pm

    Is there a calorie and sodium per serving list?


    • Louise replied: — January 4th, 2013 @ 9:38 am

      Ditto. I’d like to know the calorie count too.


    • Pam replied: — January 6th, 2013 @ 6:20 am

      I don’t provide a calorie count on my recipes but I am sure you can find a calorie counter online to help you out.



  39. 39

    Day in the Kitchen « Green Eggs & Sam — January 31, 2013 @ 11:19 am

    […] the oven, I started on some baked egg rolls that I have been DYING to make since I came across the recipe on pinterest a while ago. However, I didn’t have a lot of the ingredients it called for so I […]

  40. 40

    What’s cooking | The PHD Single Mom — February 16, 2013 @ 1:52 pm

    […] got the wrappers from a local Asian market and just put savoy cabbage and carrots inside…this recipe was my guidance.  Hmmm they tasted okay but nothing like what I get at a restaurant… I will […]

  41. 41

    Lisa @ Wine & Glue — February 28, 2013 @ 3:04 pm

    Wanted to give you the heads up that this site took this post:


    • Juan replied: — May 29th, 2015 @ 6:49 pm

      ….which links back to the original recipe right here on fortheloveofcooking. Give credit where it’s due. Now back to your bridge, troll.


  42. 42

    Baked Chicken Egg Rolls | Snack Therapy — April 8, 2013 @ 12:10 am

    […] Adapted from For the Love of Cooking’s Baked Vegetable Egg Rolls […]

  43. 43

    Baked Vegetable Egg Rolls | mmm Food — May 21, 2013 @ 1:52 pm

    […] from: This entry was posted in Uncategorized on May 21, 2013 by […]

  44. 44

    Baked Vegetable Egg Rolls | PinLog — June 15, 2013 @ 1:33 pm

    […] original recipe: […]

  45. 45

    Jo the Magnificient — November 20, 2013 @ 7:59 pm

    Omg I am making these ASAP. I’ve been wanting to find a non-fried version!! Thanks!


  46. 46

    » Thankful to Have a Menu Plan — November 25, 2013 @ 6:45 am

    […] Leftovers!  OR  homemade egg rolls and butternut squash fried rice (trying new […]

  47. 47

    Baked Vegetable Egg Rolls | iCooking — December 16, 2013 @ 1:32 pm

    […] from: Tags: baked, egg, rolls, vegetable Retweet ThisShare ThisStumbleUpon ThisDigg […]

  48. 48

    11 Take-Out Recipes | The Little Waffleflower — January 10, 2014 @ 6:45 pm

    […] Baked Vegetable Egg Rolls {For the Love of Cooking} […]

  49. 49

    Kiss Me. I’m Irish. | um-ums defined — March 8, 2014 @ 8:11 pm

    […] Vegetable Egg Rolls Source: For the Love of Cooking Printable […]

  50. 50

    Friday Randoms | — March 28, 2014 @ 6:48 am

    […] up a storm this week. If you follow on instagram then you have seen a couple of my go-to recipes, Baked Egg Rolls & Italian Frittata. Mike’s uncle lives in the midwest and he and his wife own and run a […]

  51. 51

    New Nostalgia – Baked Vegetable Egg Rolls — May 10, 2014 @ 7:09 pm

    […] Vegetable Egg Rolls I found this recipe at Pinterest, it comes from For The Love Of Cooking .  I made these in the afternoon when my kids came home from school, as an afternoon snack. […]

  52. 52

    Vegetable Egg Rolls - Hezzi-D's Books and Cooks — September 30, 2014 @ 4:31 am

    […] Egg Rolls (adapted from For the Love of Cooking) 1 T. olive oil 2 c. cabbage, sliced into ribbons 2 c. carrots, shredded 2 c. broccoli sprouts (or […]

  53. 53

    Kim — December 29, 2014 @ 7:26 pm

    Can you make these, roll them, and then freeze them before baking? I am thinking about making them as one of the appetizers for a birthday party and I would need to make about 70 along with all of the other appetizers, so I’m looking for things that I can make ahead and freeze and then bake and put in chafing dishes that day.


    • Pam replied: — January 5th, 2015 @ 7:44 am


      I would think that you par bake them before freezing but I’ve never tried freezing them so I am not sure which would be best. Let me know how it goes if you try it. Thanks!



  54. 54

    Amy — January 21, 2015 @ 2:05 pm

    Do you mix the veggies with the soy sauce mixture?


    • Pam replied: — January 21st, 2015 @ 5:28 pm

      It’s in the first paragraph of the recipe.



  55. 55

    Rachel — January 22, 2015 @ 2:06 pm

    This is a great family recipe and here is why: The recipe is incredibly forgiving. My sprouts had gone bad so I had to double up on the cabbage and it still tasted great. I had my four year old help with the fold and roll process, which meant each egg roll was a different shape and size and they still cooked evenly. You can put these in the fridge and reheat them in the oven to get the crisp back from the moisture of the fridgerator. You don’t miss that these aren’t fried. The only thing I changed on the recipe, besides the sprouts, was I used half low-sodium soy sauce and half regular. Thanks so much Pam! It’s a new family favorite.


  56. 56

    Joanne — February 1, 2015 @ 11:06 am

    These are wonderful and I will be taking them to my next work potluck and my Toastmasters meeting when it’s my turn for treats. I love that they’re vegetarian but I may experiment with a strip of beef, spam, chicken, ham, salmon, scallop or lobster. Thanks!


  57. 57

    Ellie — February 12, 2015 @ 8:48 am

    Made these and loved them! I froze them after completely cooked. Took straight from freezer into the oven baked at 350 for 10 minutes each side. Tasted the same as when first made! New favorite!


  58. 58

    Jenny — February 16, 2015 @ 5:56 pm

    i will be trying this with Italian sausage peppers and onions with Italian cheeses


  59. 59

    sue — March 1, 2015 @ 4:22 am

    Unbelievably easy and delicious.


  60. 60

    Tiffany — March 17, 2015 @ 8:19 am

    Hello! Thank you for posting this recipe! I tried it last night and loved the taste of the veggies in the eggrolls. I followed your recipe on the dot, But the problem I had was getting them crispy in the oven. I put them in the oven at 400 for about 7-10 mins, and then I flipped it and then put them on convection because I noticed that it wasn’t getting crispy. The last 2 mins, I broiled them as my last attempt to crisp them but when I took them out of the oven, they were still soft. I taste was delicious, but the non-crisp of the eggrolls made it dissatisfying. Any suggestions? Thank you!


    • Pam replied: — March 18th, 2015 @ 8:24 am

      It could be they are soggy due to the water in the veggies. Try baking them in your oven on the convection setting. If you don’t have convection, try lining the baking sheet with tin foil then place two metal cooling racks on top of the baking sheet. Cook the egg rolls on top of the cooling racks. This way, the juices will hit the baking sheet and the egg rolls won’t cook in the liquid. Let me know if this helps.



  61. 61

    Dayle Ann — March 30, 2015 @ 2:29 pm

    can alfalfa sprouts replace bean sprouts?


  62. 62

    Dayle Ann — March 30, 2015 @ 2:48 pm

    Or canned bean sprouts? My store does not have fresh


    • Pam replied: — March 31st, 2015 @ 7:37 am

      I would recommend using canned bean sprouts over alfalfa sprouts. I hope you like them as much as we do!



  63. 63

    Emma rina — April 20, 2015 @ 1:10 pm

    I’m avoiding bean sprouts during pregnancy, do you have a good substitute?


    • Pam replied: — April 20th, 2015 @ 1:31 pm


      You could try shiitake mushrooms, bamboo shoots, or scallions. Hope this helps.



  64. 64

    Cathy — May 15, 2015 @ 8:49 am

    Can they be frozen as well?


    • Pam replied: — May 15th, 2015 @ 9:24 am


      I have never tried freezing them so I am not sure how they would turn out. Let me know how it goes if you try it. Thanks!



  65. 65

    michele — May 17, 2015 @ 5:54 pm

    egg rolls are not limited to asian. I do southwest, fajitas, breakfast, burrito, taco, meatball and spag sauce, stir fry, etc. just use some creativity. usually serving size is 2 or 3 egg rolls depending on ingredients.


  66. 66

    Denise — June 23, 2015 @ 2:39 pm

    Love this cane add other thing as I feel like s change and it baked


  67. 67

    susanne — June 30, 2015 @ 5:23 pm

    i would like to make them,where do you get egg roll raps!


    • Pam replied: — July 7th, 2015 @ 8:33 am

      I find my egg roll wraps near the tofu section in most grocery stores.



  68. 68

    Sylvia Estes — July 20, 2015 @ 3:16 pm

    Awesome recipe!!


  69. 69

    Donna — July 28, 2015 @ 9:33 am

    Good recipe! Don’t forget the sweet n sour sauce though!


  70. 70

    Gail Hacker — August 10, 2015 @ 11:30 am

    How do you heat the leftovers?


    • Pam replied: — August 10th, 2015 @ 1:20 pm


      I re-heat them in the oven at 350 degrees.



  71. 71

    Robi — August 29, 2015 @ 4:55 am

    Has anyone tried to freeze these to reheat later?


  72. 72

    Elaine — September 2, 2015 @ 6:01 am

    Tried with different type of vegetable. They are great!! Thanks loads. Very easy vegan dish!!


  73. 73

    Rosa maria — September 3, 2015 @ 7:15 am


    Como sw hace maza dw huevo


  74. 74

    Rosa maria — September 3, 2015 @ 7:28 am


    Como sw hace maza de huvo por favor


  75. 75

    CHOWRINGHEE — September 23, 2015 @ 12:51 am

    Egg Rolls are my favorite thing!! This will soon be an often repeated meal

    at my house. It works great with our Gluten Free eating as well!! Thanks

    so much for the great recipe!chowringhee


  76. 76

    Carolyn Noyer — November 12, 2015 @ 5:30 pm

    Thank you for the recipe, I’m going to try them first chance I get as I love egg rolls and they are expensive at a restaurant.


  77. 77

    Cucie Baldwin — November 17, 2015 @ 2:15 pm

    It look so yummy.


  78. 78

    Rose — December 17, 2015 @ 9:20 am

    Parece uma delícia


  79. 79

    Casperina.. — January 6, 2016 @ 3:16 am

    Heerlijk ik zeker maken…!!Super recept..!gaat bij mijn favorieten..!


  80. 80

    Regina D Hatcher — January 12, 2016 @ 9:07 am

    Thanks, having a Chinese New Year Party in Feb.


  81. 81

    Annie — February 3, 2016 @ 8:35 am

    Can these be frozen to eat at a later date? When & how would you recommend freezing? Thanks!!


    • Pam replied: — February 5th, 2016 @ 9:10 am


      I would par bake them before freezing but I’ve never tried freezing them so I am not sure which would be best. Let me know how it goes if you try it. Thanks!



  82. 82

    Betsy — February 11, 2016 @ 7:16 am

    How many egg rolls does this recipe make?


    • Pam replied: — February 11th, 2016 @ 7:32 am


      I made 14 egg rolls.



      • Betsy replied: — February 11th, 2016 @ 8:20 am

        Thanks Pam for the quick response! I will be making these for out Chinese New Year themed dinner club this weekend and can’t wait to try them.

  83. 83

    kimkk — February 20, 2016 @ 7:24 am

    These egg rolls were so good that I made them two nights in a row. I am surprised how easy they were to make. I added a few extras (shrooms, baked tofu , celery) all chopped up small. One can innovate endlessly on the basic recipe. But it is terrific as it is. Everyone enjoyed these delicious rolls. My husband said “they are as good as you could get at a restaurant”. Actually they are far better!


  84. 84

    Maria — June 15, 2016 @ 8:31 pm

    Anyone know the calorie content of them?


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