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Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 10

A low-oil vegetable egg roll recipe that packs nutrition and flavor together in this classic appetizer.

Author Daniel Rivera
by Daniel Rivera
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 10 Egg Rolls (10 Servings)
Needed Kitchenware: Large Wok (or frying pan), cheese grater, 2 small bowls, large mixing bowl, parchment paper, baking sheet, oven
  • 10 vegan egg roll wrappers
  • 1 tbsp vegetable oil
  • 1 garlic clove
  • 1 inch fresh ginger
  • 4 oz mushrooms (almost 1 cup)
  • 2 medium carrots
  • 3 medium green onions (scallions)
  • 1 small green cabbage
  • ¼ cup soy sauce
  • ½ tbsp cornstarch
  • 1 tsp sesame oil
  • Non-stick oil spray
Recipe Directions


  • Peel the ginger and grate with a small holed cheese grater. Peel and grate the carrots on a large holed cheese grater. Mince the garlic. Clean and slice the green onions and mushrooms. Peel the outer leaves from the cabbage, cut into quarters, remove the core, and then slice thinly into shreds.
  • In a very large skillet or wok, heat the vegetable oil over medium heat and saute the green onion, garlic, and ginger until slightly softened (1-2 minutes). Add the mushrooms and continue to saute until softened (about 5 minutes). Add the carrot, saute for one minute more, then add the cabbage. Continue to cook and stir until the cabbage has reduced in volume by half.
  • Dissolve the cornstarch in the soy sauce in a small mixing bowl. Add that to the skillet and stir to coat the vegetables. The heat will cause the mixture to thicken and create a soy sauce glaze. Drizzle the sesame oil over top and stir in. Turn the heat off. Give the mixture a taste and adjust the soy sauce and sesame oil to your liking. Transfer the mixture to a large mixing bowl to cool.
  • Preheat the oven to 425° F (220° C).
  • Begin to fill and roll the egg rolls. Prepare a small bowl of water to keep near you. Place one wrapper at a time on a clean surface and place about ¼ cup of the cabbage mixture just off center, close to one of the corners on the square. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Use the water as "glue" to hold the corners of the egg roll wrapper in place.
  • Prepare a baking sheet by covering with parchment paper. Place the egg rolls on the baking sheet and coat with non-stick spray. Roll them over and coat the other side. Bake in the fully preheated oven for about 20 minutes or until golden brown and crispy. Turn the egg rolls over half way through cooking and rotate your baking sheet if you have hot spots in your oven.
Recipe nutrition

Nutritional Information

Yield: 10 Egg Rolls
Servings: 10
Information per serving:
Energy: 110.5 kcal
Carbohydrate: 16.3 g
Protein: 4 g
Fiber: 2.4 g
Sugar: 3.3 g
Fat: 2.3 g
Monounsaturated Fat: 0.7 g
Polyunsatured Fat: 1.1 g
Omega-3: 0.1 g
Omega-6: 1 g
Saturated Fat: 0.4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 12.1 mg 2% DV
Folate: 37 µg 9% DV
A: 2252.1 IU 96% DV
B1: 0.1 mg 5% DV
B2: 0.1 mg 8% DV
B3: 0.9 mg 6% DV
B5: 0.4 mg 7% DV
B6: 0.1 mg 10% DV
B12: 0 mg 0% DV
C: 27.7 mg 36% DV
D: 0.8 IU 0% DV
E: 0.4 mg 2% DV
K: 63.7 µg 70% DV
Calcium: 37.5 mg 3% DV
Copper: 0.1 mg 6% DV
Iron: 1.3 mg 7% DV
Magnesium: 16.5 mg 5% DV
Manganese: 0.2 mg 11% DV
Phosphorus: 44.6 mg 6% DV
Potassium: 252.1 mg 5% DV
Selenium: 2 µg 3% DV
Sodium: 492.6 mg 32% DV
Zinc: 0.3 mg 3% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

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