Name: Crispy Baked Vegetable Egg Rolls
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons sesame oil; 1 cup shredded cabbage; 1 cup shredded carrots; 1/2 cup bean sprouts; 1/2 cup chopped mushrooms; 2 green onions, sliced; 2 cloves garlic, minced; 1 tablespoon low-sodium soy sauce; 1 teaspoon grated fresh ginger; 1 teaspoon rice vinegar; 12 egg roll wrappers; Olive oil spray for baking

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Golden and crispy on the outside, warm and savory on the inside—these Crispy Baked Vegetable Egg Rolls bring together a colorful mix of veggies wrapped in a perfectly crunchy shell. I love serving these as a light dinner, party appetizer, or even a make-ahead snack for busy days. They’re flavorful, easy to make, and oven-baked, so I skip the mess and extra oil of deep frying.

Crispy Baked Vegetable Egg Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons sesame oil

1 cup shredded cabbage

1 cup shredded carrots

½ cup bean sprouts

½ cup chopped mushrooms

2 green onions, sliced

2 cloves garlic, minced

1 tablespoon low-sodium soy sauce

1 teaspoon grated fresh ginger

1 teaspoon rice vinegar

12 egg roll wrappers

Olive oil spray for baking

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large skillet, I heat sesame oil over medium heat.

I add the cabbage, carrots, bean sprouts, mushrooms, green onions, and garlic. I sauté for 5–6 minutes until the veggies start to soften.

Then I stir in the soy sauce, ginger, and rice vinegar, cooking for another 1–2 minutes before removing from heat.

I place an egg roll wrapper on a clean surface with a corner facing me like a diamond.

I spoon about 2 tablespoons of filling onto the center.

I fold the bottom corner over the filling, tuck in the sides, and roll tightly, sealing the edge with a bit of water.

I repeat this process with the rest of the wrappers and filling, placing each egg roll on the prepared baking sheet.

I lightly spray the tops with olive oil.

I bake for 15–18 minutes, flipping halfway through, until they’re golden and crispy.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 18 minutes

Total Time: 38 minutes

Servings: 12 egg rolls

Calories per egg roll: 130 kcal

Variations

When I want to mix things up, I sometimes add finely chopped water chestnuts for a little crunch or switch out mushrooms for tofu to make them even heartier. If I’m making these for a crowd that enjoys a little heat, I’ll stir in some chili garlic sauce or red pepper flakes. I’ve also tried wrapping them in rice paper for a gluten-free twist, and that works nicely with a slightly different texture.

Storage/Reheating

I let leftovers cool completely before storing them in an airtight container in the fridge for up to 4 days. When I want to reheat, I use the oven or air fryer at 375°F for about 5–7 minutes to bring back that crispiness. These also freeze really well. I flash-freeze them on a baking sheet first, then store in a freezer bag. To reheat from frozen, I bake them at 375°F for 12–15 minutes.

FAQs

How do I prevent the egg rolls from getting soggy?

I make sure to cook the vegetables until most of their moisture has evaporated before rolling. Also, baking them on parchment paper and flipping halfway helps them crisp up evenly.

Can I use store-bought coleslaw mix instead of shredding cabbage and carrots?

Yes, I often do this when I’m short on time. It’s a great shortcut that doesn’t sacrifice flavor.

Are these egg rolls vegan?

The filling is entirely plant-based. I just double-check that the egg roll wrappers I’m using are vegan, as some may contain egg.

Can I air fry these instead of baking?

Absolutely. I set my air fryer to 375°F and cook the egg rolls for about 10–12 minutes, flipping halfway through for even crispiness.

What dipping sauces go well with these?

I like serving them with sweet chili sauce, soy sauce mixed with a dash of rice vinegar, or a spicy peanut dipping sauce for a Thai-inspired twist.

Conclusion

These crispy baked vegetable egg rolls are one of my favorite easy recipes to whip up when I’m craving something crunchy, savory, and satisfying without the guilt. They’re versatile, freezer-friendly, and always a hit at gatherings or weeknight dinners. Once I made these at home, I stopped ordering takeout versions altogether.

Recipe:

Crispy Baked Vegetable Egg Rolls

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Author: Cheryl
Total Time: 38 minutes
Yield: 12 egg rolls
Diet: Vegetarian

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Description

Golden, crispy baked vegetable egg rolls filled with a savory mix of cabbage, carrots, mushrooms, and bean sprouts. A healthier, oven-baked alternative to deep-fried egg rolls—perfect as a snack, appetizer, or light meal.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat sesame oil in a large skillet over medium heat.
Add cabbage, carrots, bean sprouts, mushrooms, green onions, and garlic. Sauté for 5–6 minutes until vegetables begin to soften.
Stir in soy sauce, grated ginger, and rice vinegar. Cook for an additional 1–2 minutes. Remove from heat.
Place an egg roll wrapper on a clean surface with a corner facing you.
Spoon about 2 tablespoons of filling into the center of the wrapper.
Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of water.
Repeat with remaining wrappers and filling. Place egg rolls on the prepared baking sheet.
Lightly spray the tops with olive oil spray.
Bake for 15–18 minutes, flipping halfway through, until golden and crispy.