Baked Egg Rolls (Healthy)

Prep Time
Cook Time
Ready In

"Love to make my own egg rolls, just hate the messy frying. This is the perfect solution, and much healthier."

Original recipe yields 6 servings


  • Serving Size: 1 (124 g)
  • Calories 80
  • Total Fat - 3.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 9.4 mg
  • Sodium - 721.2 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.6 g
  • Protein - 5.5 g
  • Calcium - 52.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 17.6 mg
  • Thiamin - 0.1 mg

Step 1

Spray baking sheet with cooking spray, or line with parchment. Preheat oven to 350 degrees F.

Step 2

Dissolve one tablespoon of corn startch in 1/4 cup water and add the soy sauce, set aside.

Step 3

Lightly spray wok or large skillet with cooking spray and heat pan on medium low.

Step 4

Add the cabbage, carrots, mushrooms, celery, water chestnuts and ginger to the pan and cook, stirring constantly, until vegetables begin to wilt, about 5 minutes.

Step 5

Stir in cornstartch/soy sauce mixture and cook until thickens. Remove from heat and stir in green onions.

Step 6

Dissolve the remaining tablespoon of cornstartch in 1/4 cup water. Brush the mixture on the egg roll wrappers.

Step 7

Spoon vegetable mixture on the wrappers and roll up. Place on the prepared baking sheet, seamside down.

Step 8

Bake 350 degrees F for 20 minutes or until brown

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Well this was a diffficult one to award stars to - Mainly because the filling is a 5 star all the way but I screwed up on the wraps. I always used Sring Roll wrap when I am baking eggs rolls but I couldn't find any so I tried Dumpling wrap - No No Nanny - no work. I made small appie size dunplings but in the baking not all that good. I am going to take all the delish filling out of my prepared appies and either put the filling in spring roll wraps or put them back in raw dumpling wraps and steam them. The photos I am not showing here I will post the photos when I rework the filling - Loved it!

(26 Aug 2012)

Derf "RIP" Forever in our Kitchen

This was my first try at Egg Rolls, Very tasty thanks! I followed the recipe exactly and they turned out very tasty and quite nice looking, i was not too sure how to roll them but i think they looked ok. I may have filled them a little thinly, cus i got 16 rolls, but mine did take longer to bake, about 45 minutes (could be my oven), the bottoms and ends were lovely and crisp, the middles , some crisp , some just barely browned but delicious anyway! I thought the egg roll wrappers seemed a little thick, i bought the fresh kind, a friend has suggested that next time i use spring roll wrappers instead cus they are lighter. I will be making these again, we loved them! especially served with Bergy's Thai dipping sauce, recipe #7498. I am very happy i tried these in appreciation of Galley_Wench's contributions to our May Salad event in the Food Photo Forum !!!

(24 Jun 2012)