Crispy Baked Egg Roll Recipe (No Frying!)

This baked egg roll recipe delivers everything you love about takeout egg rolls — crispy wrappers, savory filling — without the deep fryer!

A Brief History of Egg Rolls

Despite common belief, egg rolls aren’t actually a traditional Chinese dish. Instead, they’re a Chinese-American creation that became popular in the early 20th century. It’s just one example of how Chinese restaurants adapted their cooking to American tastes. Over time, egg rolls became a staple of American take-out food. Today, you’ll find them on just about every Asian menu.

Larger and heartier than spring rolls, egg rolls are known for their thick, crispy wrappers. Despite the common preparation of deep frying them, egg rolls are incredibly customizable. Chicken. Pork. Vegetable. Even dessert versions. These days, baking instead of frying is a modern twist that keeps the flavor and crunch—without the deep fryer.

Baked, Not Fried

Due to dietary restrictions, our family tends to lean towards the healthier side of eating. As you can imagine, this shows up most when it comes to fried foods. And since the person making the foods (hi, it’s me) can’t tolerate high amounts of fat, deep frying just isn’t an option. Which means I’m always adapting recipes. So much so that I finally had to share my favorite 15 Healthy Recipe Hacks. (Because it turns out, I’m not alone!)

Sometimes, we opt for lighter ingredients, like swapping oil for yogurt in baked goods. Other times, it’s scaling back portions or adding binders like extra fiber. And whenever possible, we bake instead of fry, as with our baked tostadas.

Still, there are some foods that you just know can’t be adapted. Or at least you think you know. As was the case, for me, with egg rolls. Y’all, I’m happy to report that I was 100% wrong. These baked egg rolls are just as crunchy — and even tastier — than their fried counterparts! Pinky promise. Achieving that crispy exterior is shockingly easy. Even easier than deep frying!

3 Common Mistakes when Baking Egg Rolls

Our baked egg roll recipe is designed to give you a crispy outside and a flavorful inside – just like you’d expect from take-out. But all without frying. To ensure your results are foolproof, I’ll walk you through the 3 most common mistakes made when baking egg rolls. And how to avoid them.

❌ Mistake #1: Overfilling

More filling feels like a good idea. But it’s not. Too much filling can lead to splitting and soggy wrappers. Ideally, you want a bit of overlap in your wrappers. The inner layer helps trap the moisture so the outer layer can crisp up to perfection. Each one should have 2-3 tbsp of filling, max.

❌ Mistake #2: Overcrowding

It’s so tempting to cram them all onto one tray (the struggle is real!). But trust me, keep them nicely spaced apart – at least 2-3 inches. If you’re using a standard baking sheet, 2 rows of 5 egg rolls should fit perfectly, with plenty of space in between. If the egg rolls are packed too closely together, they will steam instead of crisp. Egg rolls need space. Give each one a little breathing room so hot air can circulate. (And don’t forget to flip them half-way through baking.)

❌ Mistake #3: Skipping the Spray

You only need a fine sheen on the rolls, but do not skip it! A gentle, uniform spray of traditional cooking oil over the whole pan should do just fine. The amount of oil used is negligible when it comes to nutrition, but vital when it comes to crisping. If you’d prefer, you can coat each egg roll with oil using a traditional pastry brush. But, for me, the end result is too greasy. Plus, it’s so easy to just spray and be done! Whatever method you choose, just don’t skip the oil.

How to (Properly) Roll an Egg Roll

The next biggest hang-up when it comes to homemade egg rolls is technique. It can seem a touch daunting to try a new skill, but this one is much easier than it looks! I promise. To help you feel confident, I’ve even included a step-by-step tutorial below to help you nail each fold.

1. Start with a diamond. Place a wrapper in a diamond shape, so one point is facing you. (Keep the other wrappers covered so they don’t dry out.)
2. Fold in the sides. Fold the points of each side over the filling.
3. Bring up the bottom & tuck. Gently pull the bottom point up and over the middle, tucking the end under the filling on the other side. (Be gentle. No stretching! If you stretch the wrapper, it can tear.)
4. Seal & Roll. Use the tip of your finger to wipe a little water along the edges of the remaining top flap. Finally, roll it snugly to seal. You did it!

Egg Roll Recipe Hacks

Making egg rolls can be even easier with a small assist from the following tips and tricks:

• Use a bag of coleslaw mix (without the dressing) in place of the cabbage & carrots.
• A good food processor makes shredding the cabbage & carrots super easy.
• Don’t have a wok? No problem! Just use a heavy-bottomed skillet or dutch oven. (Confession: I don’t use a wok to make these.)
• Make ahead of time and freeze unbaked egg rolls for up to 2 months. When ready, bake from frozen, adding 3-5 mins to cook time.
• Customize them however your crowd prefers! Our recipe is easily adapted for chicken, pork, or vegetable egg rolls.

Crispy Baked Egg Roll Recipe

Once you try this recipe, I feel utterly confident that you’ll be back to make more! They’re crispy, flavorful, and surprisingly easy to make at home. Perfect for weeknight dinners, game day snacks, or anytime a take-out craving hits. And if you want a winning dipping sauce, see the notes section of the recipe for our quick Sweet & Sour Sauce (5 ingredients + 5 minutes). My kids swear it’s better than any restaurant version, and it’s easy enough that they whip it up themselves. That, my friends, is a win-win!

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