Baked Vegetarian Egg Rolls

I love, love, love crispy fried egg rolls. Who doesn’t? Right, the health conscious folks. I am one of them, well, except I love that crunch when I bite into a FRIED eggroll. What to do? We want a healthier version of crispy eggrolls, right? Crispy but not greasy. So here’s my take on fresh crispy egg rolls, baked to perfection. 😀

It took a while for me to perfect making this Asian favorite. On our first few weeks together as husband and wife, I decided to surprise my husband with freshly cooked homemade egg rolls. He was at work the whole day and would be hungry when he gets home. As a new cook, I knew my limitations and that my cooking skills were hardly skills at all but I thought it should be easy to do. I was wrong. I admit I was not great at following recipes and that was the main reason why it took me hours to finish just a few egg rolls. And my kitchen? It was like a battleground with smoke and mess everywhere. As soon as my husband opened the door, I met him with a plate of stacked eggrolls. With excitement plastered on his face, he said, “Mmm…smells good. Are those junior burritos?”

Ok, so I got better since then. I know now how to roll perfect egg rolls and have tried different kinds of filling. But these vegetarian ones are my favorite to make. As my father (who was a wonderful cook and one of my kitchen heroes) told me one day, “You will get better through practice”. He was right. This week, Pa would have been 67 years old but instead he’s forever young. Happy birthday, Pops! <3

Saute vegetables altogether.
Fold. Bake. Done.

I hope you enjoy this recipe.

Baked Vegetarian Egg Rolls


  • 2 garlic cloves, minced
  • 2 green onions, chopped
  • 4 c thinly sliced cabbage
  • 2 c grated carrots
  • 2 c fresh bean sprouts
  • 2 c thinly sliced fresh shitake mushrooms
  • 2 tsp. cornstarch
  • 1 tbsp. water
  • 1 tbsp. Braggs Liquid Aminos or light soy sauce
  • 1 tsp. brown sugar
  • 10 egg roll wrappers
  • 1 tsp. cooking oil
  • cooking spray


  1. In a skillet, add cooking oil and saute the first six ingredients. Cook and stir over medium heat until vegetables are tender.
  2. In a small bowl, mix the cornstarch, water, soy sauce, brown sugar. Add into the vegetable mixture. Cook until the mixture is thickened. Remove from the heat and cool it down.
  3. Add a spoonful of the vegetable filling onto the bottom part of one egg roll wrapper, leave about an inch of space from the seam. Fold the bottom of the wrapper and then both sides toward center and then roll tightly from bottom up.
  4. Spray baking pan with cooking spray. Arrange eggrolls on the pan and lightly spray with oil. Bake at 400° for 15-18 minutes or until lightly browned.
  5. Enjoy and eat healthy!

Happy cooking,





More Recipes:

Chocolate Oatmeal (Champorado)

Sauteed Mung Bean Stew (Monggo Guisado)

Miso Tofu Seaweed Soup


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