Baked Vegetable Egg Rolls {A Meatless Monday Recipe (Revisited)

Baked, not fried, these vegetable egg rolls are loaded with fresh vegetables, seasoned with ginger, garlic, and soy sauce, with a tasty honey sesame dipping sauce. They make a great snack, appetizer, or even a Meatless Monday meal.

Oh my goodness gracious! I forgot how good these Baked Vegetable Egg Rolls were. I originally posted this Meatless Monday recipe back in April of 2014. How in the world has it been over 2 years since I last made these?  I can’t believe I forgot about them. I am glad I made this delicious egg roll recipe.

From time to time, I like to revisit recipes from when I started this food blog. Besides quitting smoking, this blog has helped me keep a culinary journal. I cannot tell you how many times I have had to Google my own recipes. It is fun to go back in time and see where I was as a home cook, blogger, writer, photographer, and even what was going on in my life here on the Mountain with David and His Royal Highness.

The egg roll filling comprises Napa cabbage, sweet onions, carrots, meaty mushrooms, and crunchy bean sprouts seasoned with soy sauce, garlic, and ginger. When the filling is cool, it is rolled inside egg roll wrappers, brushed with olive oil, and baked in the oven until golden brown.

You’ll love these homemade baked egg rolls. Surprisingly, they are easy to make and so delicious! I found the hardest part is trying not to eat up the filling while waiting for it to cool to roll inside the wrappers. Not only are they easy to make, but these are healthier than egg rolls that you would get from your favorite take-out restaurant. Egg rolls are usually fried in oil. That is why you don’t typically think of egg rolls as healthy, but these are an exception to that rule!

How To Make Baked Vegetable Egg Rolls

Prepare the filling:

Heat olive oil and sesame oil in a large wok or nonstick pan over medium-high heat. Add the onions, mushrooms, and carrots to the pan; cook, frequently stirring for about 3 to 5 minutes or until tender. Add the cabbage to the vegetable mixture. Toss well; cook cabbage until tender and starts to wilt for about 3 minutes.

Mix the cornstarch with the water thoroughly; pour into the wilted vegetables, followed by the fresh ginger and soy sauce. Cook for an additional 1 to 2 minutes or until the sauce thickens. Add in the bean sprouts; toss well. Turn off the heat.

You don’t want to overcook the vegetables. Keep in mind this is not the end of the cooking process. The egg rolls cook in the oven a little while longer once the filling is rolled inside the wrappers. The vegetables should wilt but remain somewhat crisp.

Let the vegetable filling cool. I found that spreading the vegetables out on a platter helps them cool a lot faster than they would in the pan.

Prepare the Egg Rolls:

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper; set aside.

Fill a small bowl with water and place it near the prep area for sealing the wraps.

Layout one wrapper onto a clean flat surface. Place two tablespoons of the cooled mixture on the center of the wrap. Fold the bottom up over the filling.

Fold the two sides over, making it look like an envelope. Using your finger, dip into the bowl of water and moisten the top triangle of the wrapper.  

Begin to roll the egg roll up like a burrito and press the moistened tip of the wrapper to its side to seal it up; set aside. Continue the process until all the filling and wrappers are gone.

Brush the prepared baking sheet with olive oil. Brush the egg rolls with oil on all sides, placing them seam side down onto the baking sheet. 

Place the pan of egg rolls into the preheated oven—Bake for 8 to 10 minutes. Remove the baking sheet from the oven; turn the egg rolls over; bake for an additional 5 to 7 minutes or until crispy and golden brown.

Serve with a dipping sauce.

How To Make Honey Sesame Dipping Sauce

Add all ingredients to a small jar or plastic container with a lid; shake together until smooth. OR add all of the dipping sauce ingredients to a bowl and whisk. Distribute in small dipping dishes.

14 baked vegetable egg rolls are way too many for two people to eat, so I baked about half of them. I took the remaining egg rolls and laid them on a plate (not touching), and placed them into the freezer for about 20 minutes to set. Then popped them into a zip-top freezer bag and froze them hard. I will let you know how these turn out from the freezer soon!

I hope you enjoy this recipe for baked vegetable egg rolls as much as we did.

P.S. You can find the original recipe and dipping sauce HERE, but it is no way as good as this new one, trust me!

NOTE: You do not need a wok to make these. The vegetable filling mixture can be made in a non-stick skillet if you don’t have a wok.