Baked Veggie Egg Rolls

These Baked Veggie Egg Rolls are healthy and delicious! They make a perfect appetizer for your next party.


12 Egg Roll Wrappers
1/4-1/2 Cup Water
4 Cups Shredded Cabbage (We have used the generic cole slaw mix or hand shredded – your preference)
1/2 Cup Shredded Carrot
1 Can Bean Sprouts (Drained)
1 Tablespoon Minced Garlic
2 Teaspoons Ground Ginger
1/4 Cup Lite Soy Sauce or Bragg’s Liquid Amino’s
2 Teaspoons Sesame Oil


  • In a large skillet heat 1/4 Cup water along with cabbage.  If it seems to be too dry and sticking add extra water as needed.
  • Once cabbage begins to cook and become translucent,drain excess liquid and return to heat.
  • Add in ginger, garlic, soy and bean sprouts and cook for an additional 2-3 minutes or until flavors are well incorporated and all veggies are cooked through.
  • Remove from heat and set aside to cool.
  • Line baking sheet with aluminum foil.
  • Drizzle 1 teaspoon sesame oil onto baking sheet and spread to cover all edges lightly.
  • Place wonton wrapper on clean surface and scoop approximately 2 tablespoons veggie filling into center.  Fold sides over and roll forming egg roll.  Seal ends with pinch or touch of water.
  • Place egg rolls on lined baking sheet.
  • Drizzle remaining sesame oil on top of egg rolls and spread across tops to help “crisp” as they cook and add flavor.
  • Bake at 400 degrees for 12-15 minutes.  For a darker brown/crisp cook on broil for 3-4 minutes.

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