Crispy and Delicious Homemade Baked Vegetarian Egg Rolls
Do you love Chinese egg rolls, but not all the oil used to deep fry them? Did you know you can bake Chinese egg rolls in the oven and they'll still come out crispy, golden, and delicious?
Vegetarian baked eggrolls are not that hard to make! They do take a little while to roll, but the process goes pretty quickly once you get the hang of it. To make the process easier, I've included illustrated step by step directions to show you how!
Just wait till you try this recipe for homemade, baked, vegetarian, Chinese egg rolls! It's so delicious!!
What's your favorite Chinese recipe?
Vegetarian Baked Egg Rolls Recipe
Delicious Homemade Egg Rolls!
egg roll wrappers
1 small organic cabbage or 1/2 of a large cabbage
1 package of broccoli slaw (or very small pieces of fresh broccoli and grated carrot)
olive oil or cooking spray
Wash and slice the cabbage. Spray the bottom of a deep skillet or dutch oven with cooking spray, or pour about a tsp of oil into the bottom. Sauté the sliced cabbage and broccoli slaw until tender, (about 7 to 10 minutes.) Season with soy sauce, salt, and pepper to taste.
Preheat the oven to 350 degrees F. Put some water (around a 1/3 of a cup) in a small bowl. Open the egg roll wrappers, remove one, and cover the rest loosely with a piece of plastic food wrap to keep them from drying out. Place the egg roll wrapper on a smooth cutting board. Angle it so that one of the corners of the egg roll wrapper is pointing up. Place a large spoonful of sauteed cabbage and broccoli slaw onto the middle of the egg roll wrapper. (See photo below.) Dip your fingers into the bowl of water, then wet the top and side corners of the egg roll wrapper (on the side that's face up). Take the bottom corner (the one that's pointing toward you) and lap it over the cabbage-slaw filling. Next take one of the two side corners and lap them over the filling. Repeat with the other side..
***See Illustrated Directions below.***
You now have two choices. The easiest method is to just fold the top corner down over the filling and then wet and press closed any remaining sections of the wrapper. The slightly more difficult (until you get used to it) method is to grasp each side of the egg roll and gently roll/rotate it away from you so that it rolls over the top corner of the wrapper and closes the egg roll. If you use the easier method, your egg rolls will likely be flatter, but still very delicious. If you use the slightly more difficult method, your egg rolls will look rounder, like the type you get from a Chinese restaurant, and it really isn't hard to do.
If there are any sections of the egg roll wrapper that are sticking up, wet the underside with your fingertips and press them lightly together. Next, place the egg roll on to a lightly oiled cookie sheet. Repeat with the remaining egg rolls until you've used up all the filling. Bake at 350 degrees F for 20 minutes or until the egg rolls are golden brown on the top. Remove the cookie sheet from the oven, turn the egg rolls over, and return the cookie sheet to the oven for another 10 or so minutes (until the egg rolls are crispy on all sides).
I've also included illustrated step by step directions farther down on this page.
Makes about 12 egg rolls.
Homemade Baked Vegetarian Egg Roll
What do you like on your egg rolls?
I prefer duck sauce or just plain all fruit jelly. Some people love spicy mustard. What do you like on yours?
Illustrated Directions For Homemade Vegetarian Eggrolls
Wash and slice the cabbage.
Spray the bottom of a deep skillet or dutch oven with cooking spray. Sauté the sliced cabbage and slaw over medium high heat until tender. Add soy sauce, salt, and pepper to taste.
Place an egg roll wrapper on a smooth cutting board. Angle it like a diamond so that one corner is pointing up, and another is pointing toward you. Place a large spoonful of filling across the middle of the wrapper.
Cover the remaining egg roll wrappers with a piece of plastic wrap to keep them from drying out while you work.
Dip your fingers in a small bowl of water and use them to wet the top and side corners of the egg roll wrapper. Fold the bottom corner of the wrapper over the filling.
Then fold the two side corners over the filling.
Now, grasping both ends of the egg roll, gently roll/rotate the egg roll away from you to completely encase the filling within the wrapper. Seal any loose sections by wetting them and gently pressing them together.
Place the egg roll on an oiled cookie sheet and then repeat the above directions with the remaining filling and wrappers.
Bake at 350 degrees F for 20 minutes, or until the tops of the egg rolls are golden brown. Remove from the oven, turn the egg rolls over, and continue baking another 10 minutes, or until the egg rolls are crispy on all sides.
This makes chopping and slicing so much easier!
Another Method of Rolling Chinese Eggrolls
Vegetarian Chinese Recipes - To serve with your Homemade Baked Egg Rolls.
We usually have our egg rolls as our main course, but if you'd like to serve your egg rolls as a side dish or appetizer, here are some other recipes for vegetarian Chinese dishes to go with the egg rolls!
- Mu Shu Burritos
Recipe includes: sesame oil, seitan, Chinese five spice (optional), yellow onion, cabbage, carrots, green onions, hoisin sauce, soy sauce, garlic powder, flour tortillas, and toasted sesame seeds.
- Simple Sweet & Sour
Recipe includes: soy sauce, vinegar, vegetable broth, corn starch, brown sugar, minced ginger, red onion, garlic, carrots, yellow bell pepper, yellow zucchini, mushrooms, snow peas, and broth or oil.
- Ch'ing Ts'ai Ma Ku T'ang (Mushroom and Cabbage Soup)
Recipe includes: peanut oil, mushrooms, bok choy, and salt .
- Vegetarian Hakka Noodles
Recipe includes: Hakka Noodles, spring onions, purple cabbage, frozen beans, capsicum, carrot, celery, bean sprouts, garlic, soy sauce, vinegar, chilli sauce, salt and pepper.
© 2010 JanieceTobey
Thanks for visiting my Egg Rolls Recipe site! Comments? Questions?
peachy from Home Sweet Home on April 01, 2015:
i am going to try this vege recipe, thanks
oldiesmusic from United States on November 18, 2014:
I could add bean sprouts to add more protein.. but otherwise it looks really yummy! I love egg rolls too. Great and helpful hub! :)
Hezekiah from Japan on November 18, 2014:
These look delicious, thanks for sharing
Merry Citarella from Oregon's Southern Coast on January 27, 2014:
These look delicious and I love all the ingredients too! Items are going on my shopping list for this week. Also love you can bake instead of fry. Thanks for sharing. Looks like there are a bunch of good recipes here I need to check out now!
chat2vishakha on July 31, 2013:
Very nice presentation with great pictures.Thanks for sharing this awesome recipe.
Harpreetdesignerdeep on April 24, 2013:
Very Delicious i definitely try to make it soon.. thanks for sharing.
Leigh Stratton on February 10, 2013:
Oh wow, I am definitely going to make these soon!
MissionBoundCre on January 19, 2013:
These sound Great
duceedee on January 06, 2013:
I have got to try these I have always made homeade and deep fried but stomach issues cannot do that anymore..This was a great lens and will try..great step by step photos as well. Thank you.
MintySea on November 07, 2012:
anonymous on November 07, 2012:
Wow! I have done my own egg-rolls for years....never thought of BAKING them!! My entire family loves an egg-roll but I've always disliked that good ole deep fryer to cook them :-) To others, I highly recommend trying your own egg-roll!! Great tip.
Gregory Moore from Louisville, KY on October 25, 2012:
These do look tasty. Thanks for the easy to follow directions.
lilPinkfairy288 on October 19, 2012:
That looks very yummy. I might give it a try.
Renaissance Woman from Colorado on October 01, 2012:
Fantastic! Can't wait to try these. Great presentation. Thanks!
poutine on August 27, 2012:
very well presented with great photos.
eccles1 on August 19, 2012:
I have not made egg rolls in a long time, maybe I will this week
AlleyCatLane on June 17, 2012:
These really sound good. I love egg rolls, but rarely eat them because they are fried. I'll have to try these.
IQplusone on June 10, 2012:
Wow - nice lens. Thanks for sharing.
besttechgadgets on June 08, 2012:
I think I can make eggrolls now! (we love eggrolls!) thanks for this...
casquid on June 07, 2012:
There are several ideas, of which my taste buds are salivating right now!
Jack-in-the-Box on June 05, 2012:
This was an awesome lens on your egg roll recipe. My husband and I have recently become Vegans and we miss egg rolls. Thank you so much for sharing this great recipe. Please share more. I appreciate all I can find. Great job!!!
Frankie Kangas from California on June 05, 2012:
Oh yummy. I love the looks of these. I've added them to my "must try" list. Bear hugs, Frankster
Cynthia Sylvestermouse from United States on June 03, 2012:
Thank you for this recipe! I have really had a hard time adapting my recipes to a vegetarian diet. Now my daughter has decided to go totally Vegan! I am really struggling with that.
Lisa Morris on June 03, 2012:
Yum, I love egg rolls. Blessings.
Sara Krentz from USA on May 24, 2012:
Can't wait to try these!
jholland on April 14, 2012:
Oh, you have made my day! I love eggrolls and I have been so sad that I can't make them since frying things is both bad for my health and impossible with my mother's lung disease. Baking them is a great alternative!
anonymous on February 14, 2012:
look delicious........ i like to try some
patriciapeppy on February 10, 2012:
I love Chinese food but not all the grease so thanks for this alternative. I'm going to try it.
LisaDH on January 24, 2012:
I've never made my own egg rolls, but these look yummy!
Heidi from Benson, IL on January 05, 2012:
Looks delicious! I love egg rolls but it can be tough to find healthy ones. Maybe next time I get a craving for them, I'll try this recipe. :)
Katie Harp on December 21, 2011:
I love egg rolls! blessed by a squid angel :) <3
Frischy from Kentucky, USA on December 15, 2011:
I never thought of making egg rolls at home. Thanks! My daughter loves them. Now I can make her some at home, using healthy ingredients. Terrific! **blessed**
tedcdelivers on December 14, 2011:
I think the real sweet spot of your lens is your picture-by-picture instructions for making homemade egg rolls. Have you ever considered placing it at the top of your page?
KeepsakeIdeas on November 25, 2011:
What great step by step visual instructions to making egg rolls! Now I feel hungry. :)
Char Milbrett from Minnesota on June 27, 2011:
i am definitely going to try this. I usually deep fry mine. I used to use either Jimmy dean pork sausage or ground turkey and coleslaw. I will have to try the broccslaw mix. What a great idea!
pimbels lm on June 24, 2011:
I will definitely try this, looks delicious. Thank you.
sdtechteacher on April 19, 2011:
This looks so yummy! It's great that the egg rolls aren't fried. Thanks.
StephanieB-Writer on April 15, 2011:
These look so easy! Going to have to experiment with some wonton wrappers soon...
MarkFashionista on April 04, 2011:
This looks amazing, i will try this , thank you!
anonymous on March 11, 2011:
Now how did I manage to miss this little gem. I love eggrolls, but have never made them. Another wonderful recipe lens you've got here my dear!
anonymous on January 17, 2011:
I adore egg rolls I just don't eat them because they are so high in fat because well you deep fry them. This is so exciting to find this lens, I have favorited it and lensrolled it to my Vegetarian Living lens. Thank you for this wonderful recipe, I am going to make this tonight! Yippee!!!
Vicki Green from Wandering the Pacific Northwest USA on January 10, 2011:
I love egg rolls but have never tried to make them. These instructions along with the great step-by-step photos are fantastic. I also like that they are baked and not fried. Blessed by a SquidAngel.
KDimmick on December 21, 2010:
Blessed by an angel :)
BrandyT LM on October 13, 2010:
These look so good! I can't wait to try them!
Delia on July 22, 2010:
Great lens! love the recipe and will try it...thanks for sharing!..a ~"Squid Angel Blessing"~
gwenwon on May 13, 2010:
I've never heard of Egg Fu Yung before. But it looks delicious and I think I'll try it out sometimes. Thanks for sharing!
southshoretees on May 10, 2010:
I didn't even want Chinese food at the beginning of this lens, now I do! Egg rolls have a special place in my heart (probably the cholesterol). Thanks for offering this healthier alternative, I'll have to give it a try.
VarietyWriter2 on May 02, 2010:
Yum! Great photos too. Congrats on your 45th lens. Blessed by a SquidAngel :)
KarenTBTEN on April 30, 2010:
Great job with providing step by step directions. I think most commercial eggrolls aren't vegetarian, but they're a pretty easy think to convert.
Anthony Godinho from Ontario, Canada on April 30, 2010:
Delicious lens ~ you got my mouth watering with all those pictures. Very well done with clear and easy-to-read instructions. I didn't know you could make baked egg rolls...5*s!
Nancy Tate Hellams from Pendleton, SC on April 27, 2010:
Wow, this recipe for Vegetarian Baked Egg Rolls sounds wonderful and I love your directions and pictures. Super lens.
The-Java-Gal on April 26, 2010:
Yum! Your pictures left me hankering for for your wonderful eggrolls. 5*s
Patricia on April 26, 2010:
Love the pictures! Sounds delicious! Blessed by an angel!
Sandy Mertens from Frozen Tundra on April 26, 2010:
Love eggrolls. Great lens.
clouda9 lm on April 26, 2010:
I think your recipes sounds really delicious! Especially liked the step-by-step pictorials on how to make the egg roll because it really helps those of us that are visual learners.
hlkljgk from Western Mass on April 26, 2010:
this looks like such a great recipe! i love eggrolls, and these are veggie AND baked! thanks for the recipe and clear instructions!