Crispy Baked Egg Roll Recipe

Be the first to rate this recipe!

This baked egg roll recipe delivers everything you love about takeout egg rolls—crispy wrappers and savory chicken, pork, or vegetable filling—without the deep fryer.

Course Appetizer, Side Dish, Snack

Cuisine Asian, Asian-American, Asian-Inspired, Chinese, Chinese-American

Prep Time 20

Cook Time 15

Servings Egg Rolls

Calories 150kcal

Cost $8 total

Equipment

Food Processor (optional: to shred cabbage and carrots)
Wok (optional)

Ingredients

1 lb ground Chicken or lean ground Pork (or +1 cup cabbage for vegetarian)
2 c. Green Cabbage, shredded
½ c. Carrots, shredded
2 Green Onions, sliced
2 cloves Garlic, minced
1 tsp Ginger, finely grated (or 1/2 tsp ground)
2 tbsp Soy Sauce
1 tsp Sesame Oil (optional - we always skip it)
¼ tsp White Pepper (or black pepper)
10 Egg Roll Wrappers (Friedas are our favorite)
Oil Spray (or oil for brushing)
Favorite Dipping Sauces (see note below for quick sweet & sour sauce)

Get Recipe Ingredients

Instructions

Cook the Filling

Heat oil in a large skillet or wok over medium-high heat. Add chicken or pork, and cook 5-7 mins, breaking it up, until fully cooked (no pink). Drain off any excess fat or moisture (especially important if using pork). (If making vegetarian, skip this step & add the veggies to your oiled pan.)
Add cabbage, carrots, & green onions. Cook for 3-5 mins, stirring, until cabbage is softened (not mushy). Slightly undercooking the veggies yields the best results.
Stir in garlic & ginger, and cook 30 seconds (just until fragrant).
Add soy sauce, sesame oil (if using), and pepper. Stir well & cook for 1 more minute.
Remove from heat, and cool for 5-10 mins.

Roll the Egg Rolls

Set up a rolling station: filling, wrappers, small bowl of water, & prepared baking sheet (with silicone baking mats/parchment paper).
Place one wrapper on a clean surface in a diamond shape (see diagram in post).
Add 2-3 tbsp filling in the center of the wrapper. DO NOT OVERFILL.
Note: To ensure a crispy exterior, make sure you do not overfill your rolls. Ideally, you want a bit of overlap of the wrapper so that the inside portion blocks any moisture, allowing the outer layer to crisp nicely. Overfilling is the #1 mistake when baking egg rolls.
Fold the bottom and top corners into the center, then tuck the right side over and under the filling. Using your finger, dab water along the edges of the left flap, and then roll tightly over, forming your classic egg roll shape. Dab additional water, if needed, to seal the edges. (See step-by-step diagram/images in post.)
Place egg roll seam-side down on a prepared baking sheet, leaving ~2-3 inches of space between them. (Overcrowding traps steam and prevents crisping. This is mistake #2.)
Repeat process with remaining wrappers and filling.

Bake Egg Rolls

Spray egg rolls with cooking oil in a steady mist (you want a gentle, even sheen), or brush rolls with cooking oil. If you want crispy rolls, this step is non-negotiable (skipping it is mistake #3).
Bake at 425°F for 18-20 mins, flipping halfway, until golden and crispy.
Serve immediately with your favorite dipping sauce (see note below for our favorite quick sweet & sour sauce).

Notes

Easy Hack: Use a bagged coleslaw mix (without the dressing) in place of cabbage and carrots. It's fine if it includes purple cabbage.

Vegetarian Option: Omit the chicken/pork and increase cabbage to 3 cups total - or add 1 cup sliced mushrooms. Season as written. (115 calories each)

Make Ahead: Filling can be prepared up to 24 hours in advance and stored covered in the refrigerator.

Storage: Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days.

Reheating (Best Results): Reheat in a 375°F oven or air fryer for 5–8 minutes until hot and crisp. Avoid microwaving, which softens the wrappers.

Freezing: Unbaked egg rolls can be frozen on a sheet pan, then transferred to a freezer bag for up to 2 months. Bake from frozen, adding 3–5 minutes to cook time.

Quick Sweet & Sour Sauce: In a small saucepan, bring 1/2 c. pineapple juice, 1/4 c. rice vinegar, 1/4 c. sugar, 1 tbsp ketchup, and 1 tbsp soy sauce to a simmer. Whisk in cornstarch slurry (2 tsp cornstarch whisked with 2 tsp water), and cook 30-60 seconds until thick and glossy. Enjoy!

Troubleshooting (see section in post):

Soggy wrappers: Filling too hot or pan overcrowded
Not crispy: Overfilled or wrapped too loosely
Split wrappers: Too much or too hot filling
Mushy filling: Filling overcooked

Nutrition