Crispy Baked Egg Rolls Recipe

Name: Crispy Baked Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced onion; 4 garlic cloves, minced; 1 tablespoon minced fresh ginger; 3 cups diced green cabbage; 2 cups diced celery; 1 cup diced drained bamboo shoot; 1 cup diced drained water chestnut; 1/2 cup diced fresh shiitake mushroom; 1/2 cup diced white button mushrooms; 2 tablespoons low sodium soy sauce; 1 tablespoon rice wine; 1 tablespoon honey; 24 egg roll wraps; 2 tablespoons dark sesame oil, warmed

Servings: persons

1 cup diced onion
4 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups diced green cabbage
2 cups diced celery
1 cup diced drained bamboo shoot
1 cup diced drained water chestnut
1/2 cup diced fresh shiitake mushroom
1/2 cup diced white button mushrooms
2 tablespoons low sodium soy sauce
1 tablespoon rice wine
1 tablespoon honey
24 egg roll wraps
2 tablespoons dark sesame oil, warmed

1
Preheat oven to 400u00b0.
2
Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
3
Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
4
Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
5
Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
6
Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
7
Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
8
Lightly brush the edges of the wrapper with water.
9
Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
10
Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
11
Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
12
Remove from the oven and serve immediately.

1162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup diced onion, 4 garlic cloves, minced, 1 tablespoon minced fresh ginger, 3 cups diced green cabbage, and more.

Yes, Crispy Baked Egg Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Baked Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions