Easy Egg Rolls
Make crispy baked egg rolls at home with this easy recipe. Skip the deep fryer for a healthier, delicious appetizer ready in 45 minutes.
Ingredients
- 1 tablespoon sesame oil
- 2 medium yellow onions, finely diced
- 3 cups green cabbage, thinly sliced
- 1 cup shredded carrots
- 4 cloves garlic, minced
- 8 ounces ground pork or chicken
- 3 scallions, chopped into thin rings
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon white pepper
- 12 egg roll wrappers
- 1 tablespoon cornstarch mixed with 2 tablespoons water for sealing
- Cooking spray for baking
Instructions
- 1
Heat sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add diced yellow onions to the hot oil and sauté for 3 minutes until they become soft and translucent.
- 3
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- 4
Add the ground pork to the skillet and break it apart with a wooden spoon, cooking for 5-6 minutes until no pink remains.
- 5
Pour in the sliced green cabbage and shredded carrots, tossing well to combine with the meat mixture.
- 6
Cook the vegetable and meat combination for 4-5 minutes, stirring frequently, until the cabbage softens slightly.
- 7
Mix in the soy sauce, rice vinegar, and white pepper, then remove the skillet from heat.
- 8
Stir in the chopped scallions and let the filling cool for about 5 minutes at room temperature.
- 9
Place an egg roll wrapper on a clean work surface with one corner pointing toward you in a diamond orientation.
- 10
Spoon approximately 2-3 tablespoons of the cooled filling onto the lower center portion of each wrapper.
- 11
Fold the bottom corner up over the filling and roll it away from you once, creating a tight seal.
- 12
Fold in both left and right corners toward the center in a triangle formation.
- 13
Brush the top corner with the cornstarch slurry to activate the adhesive, then continue rolling until the wrapper seals completely.
- 14
Arrange the completed egg rolls seam-side down on a baking sheet lined with parchment paper and lightly coat with cooking spray on all sides.
- 15
Bake at 400°F for 15-18 minutes until the wrappers turn golden brown and crispy, turning halfway through cooking time.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ground pork | Ground chicken breast or tofu | Chicken breast and tofu are leaner proteins with lower saturated fat content, making them heart-healthier options |
| Deep frying in oil | Baking with cooking spray | Baking dramatically reduces the amount of oil absorption, cutting calories and unhealthy fat by over 60% while maintaining crispness |
| Regular soy sauce | Tamari or coconut aminos | Low-sodium versions of soy sauce reduce sodium intake by 25-40%, while tamari is often gluten-free and coconut aminos offer a naturally lower glycemic index |
| White cabbage only | Mix of green cabbage, bok choy, and mushrooms | Bok choy and mushrooms add beneficial fiber and antioxidants while increasing nutritional density without significantly changing the traditional taste |
| Egg roll wrappers made with refined wheat | Whole wheat or vegetable-based wrappers | Whole wheat and vegetable wrappers provide more fiber, sustained energy, and better blood sugar stability compared to refined flour versions |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 235 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 24mg |
| Sodium | 320mg |
| Carbohydrates | 30g |
| Fiber | 3g |
| Sugar | 3g |
| Protein | 16g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
