Baked Egg Rolls

Baked egg rolls piled high on a plate - a perfect dinner!

Egg rolls. A lot of times when I think about these crunchy appetizers (or main dish in our house) lots of grease comes to mind. Fried foods can tend to be over loaded in oils and be messy for little fingers to eat. Baked egg rolls eliminate all of these problems.

Get the crunch and yummy flavors without walking away with oily fingers.

After I put this recipe together for the first time, my husband said he wouldn’t change a thing and rated them a 9.5 out of 10.

The best thing about this recipe is it’s easy to change up. Use whatever ground meat you like best, vegetables you have on hand, and change up the seasonings to use what you already have.

You start with prepping your veggies and cooking the veggie and meat mixture in a big skillet:

baked egg rolls filling

After the mixture is cooked, lay out your egg roll wrappers and place a small amount of filling in the center:

adding filling to baked egg rolls

Roll the egg roll by folding the bottom corner up over the mixture and then the two side corners over. Dip your fingers in water and rub the edges of the top triangle with water and fold down.

folding baked egg rolls

Place egg rolls on a baking sheet and brush with oil using a pastry brush.

baked egg rolls wrapped and ready for oven

Bake and enjoy!

Egg Rolls

5.0 from 1 reviews
Baked Egg Rolls
  • 1 pound ground meat
  • ½ c. grated carrot
  • ½-1 cup chopped celery (chopped shredded cabbage, bean sprouts etc)
  • ¼ cup chopped green onions
  • 1 clove garlic, minced
  • 1 t. minced ginger
  • 1 t. rice wine vinegar
  • 1 T. soy sauce
  • 1 t. fish sauce
  • ⅛ t. sriracha
  • 2 t. sweet soy sauce (or oyster sauce or hoisin)
  • Salt and Pepper
  • 1 package egg roll wrappers (mine had 21 wrappers)
  • Expeller Pressed Coconut Oil (or other oil)
  1. In a skilled brown you meat until cooked through.
  2. Add carrots, celery, green onions, garlic, and ginger.
  3. Saute until vegetables are starting to get tender.
  4. Add in soy sauce, vinegar, fish sauce, sriracha, and sweet soy.
  5. Stir and add salt and pepper and adjust seasonings to taste.
  6. Let mixture cool.
  7. Preheat oven to 400 degrees.
  8. Spoon 2 tablespoons of filling into the center of an egg roll wrapper. Roll and seal with water following package directions.
  9. Place egg rolls on a baking sheet brushed with oil.
  10. Use a pastry brush to coat the tops of the egg rolls with oil.
  11. Bake at 400 for 15-18 minutes, turn once or twice.

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24 thoughts on “Baked Egg Rolls

  1. Janet

    We love egg rolls but I’m not a fan of the oil either. Pinned this to try one day. I got a deal on a food processor at Goodwill a couple of weeks ago which will make preparing the filling easier.

    1. Deanna Michaels Post author

      Hooray for Goodwill finds! I probably should start frequenting thrift stores a little more often and especially check out the kitchen stuff. I don’t normally do that. (I have scored some awesome hauls of kids clothes though!)

  2. Chris at Hye Thyme Cafe

    When I saw the Sriracha in this recipe, I had to laugh – was just talking about that with my sister Mon night. I told her it sounded like we might have to stock up … When I was driving to work that morning, I heard a story on the radio about how the locals near the plant where they make it in CA are complaining about the air quality. Apparently, the heat and oil from all of those peppers is getting into the atmosphere and causing problems. You might want to stock up too – just in case. 😉 [#PinItThurs]

    1. Deanna Michaels Post author

      No way! I haven’t heard anything about that, but when I cook with large quantities of peppers I know I can tell for the air in our house so I can only imagine living next to a plant. No more Sriracha would make me sad though – heat and great flavor. Plus one of my favorite meals (Indonesian Style Fried Rice) uses it. Hey, the stuff would probably last a long time if we did by a few extra bottles. 🙂

  3. Britni

    I love egg rolls but am always hesitant because I don’t want to deep fry them so this sounds delicious! Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

  4. Stephanie

    You are so right with the oil! When I think about my eggrolls I also think about all the greasy napkins. You are brilliant and I will bake next time.

  5. Joanne/WineLady Cooks

    Hi Deanna, I love the baked egg rolls and it versatility. Thanks so much for sharing this with Foodie Friends Friday’s Snack Foods Party this week. I’ve pinned this and will share on my FB page this afternoon.

    We look forward to seeing you again soon,

  6. Charity

    Hi there! Enjoyed looking through your website. What would you do to freeze the egg rolls for eating later? Cook partially? If so, for how long? Thanks!

    1. Deanna Michaels Post author

      Thanks, Charity! I cook them all the way, cool, and freeze and then reheat (frozen) at 350 until they are crispy. You do have to watch to not over cook them so they don’t get too brown!


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