Baked Egg Rolls

The strange thing about Chinese food, or really most Asian food, is that when you order it from a restaurant it is super unhealthy and greasy but when you make it at home it can be very good for you and full of veggies. In an effort to stop eating out I try to make foods at home that we would typically order when we go out, so we have some sort of stir-fry every other week when I grocery shop, that way the veggies are very fresh and if I happen to find some manger specials on pea pods or what have you they will get used right away. The only problem, according to my husband, is that it’s not really the same if you don’t have egg rolls with it.

You can go to the frozen section and get egg rolls but they can be expensive and they are deep fried which is something that I avoid whenever possible. Instead I like to make my own in big batches and then freeze them portioned for our needs. Make sure to go to the Asian market if you have one because the wrappers will be significantly cheaper there, I got mine for 89 cents for 16 wrappers. I also like to check out the produce section and see what prices they have on cabbage and bean sprouts. I was able to get a head of Napa cabbage and about 2 cups of bean sprouts for under a dollar. This recipe makes 16 egg rolls, that is enough for 4 meals for us but even if you just split the batch for 2 meals it is still a healthier alternative and very affordable.

Preheat the oven to 375 degrees. Using a food processor or a knife and cutting board, shred both types of cabbage and the carrots. If your cabbage makes more than the amount needed for this recipe you can simply double or triple the batch or you may want to plan ahead and make something else during the week with cabbage. Heat 2 tablespoons of canola oil in a large skillet over medium high heat. Add the cabbage and carrots making sure to move the mixture around in the pan for even cooking. Once the cabbage mixture is starting the wilt down add the bean sprouts and mix to incorporate. In a small bowl add the reaming canola oil, sesame oil and soy sauce, add the cabbage mixture and stir together so the sauce evenly coats the vegetables.

If you want a thicker sauce, spicy sauce or more intensely flavored sauce you may add cornstarch, garlic, ginger or red pepper flakes to achieve your desired result. Take mixture off the stove and place the pan on a trivet to cool slightly. Prepare a cookie sheet with parchment paper or foil. Follow the directions on the wrapper package for folding methods, we simply folded it like a burrito making sure all the filling was contained and then placed the filled egg roll on the cookie sheet seam side down.

Once you have all your egg rolls on the cookie sheet spray lightly with cooking oil and place in the oven. After ten minutes, or when the tops are golden brown take the tray out, flip the egg rolls over, spray with cooking spray and place back in the oven for another ten minutes. Let the egg rolls cool slightly before eating or for an hour before packing them up for the freezer. To reheat place frozen egg rolls in the oven or toaster oven at 300 degrees for 10- 15 minutes.

Much Love, Aislinn and Emily

This entry was posted in Chinese, low cal, low fat, side dishes, Uncategorized, vegetarian, veggies and tagged , , , , , , , , , , . Bookmark the permalink.

3 Responses to Baked Egg Rolls

  1. Hello, this is a really fascinating web blog and ive loved reading several of the articles and posts contained upon the site, sustain the great work and hope to read a lot more exciting articles in the time to come.

  2. June says:


    I love the crunch of celery and think it would be a wonderful addition to egg rolls but don’t often see it included in the list of ingredients. Is there a reason it shouldn’t be used. Thank you.

    • I’m sure that it could be used, if you decide to you may want to shred it similar to that carrots so that it cooks in the same amount of time. Celery can become very stingy when cut with the grain so it may just be difficult in that way. Good luck!

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