Homemade Baked Egg Rolls

These egg rolls are crazy-easy to make, and definitely a crowd pleaser. I brought them to a  recipe swap and when I looked at the table a few minutes after everyone had started eating, they were GONE.

You’ll need:

  • egg roll wrappers
  • a bag of cole slaw mix
  • a can of mushrooms
  • 1 tsp garlic, minced
  • 1/4 tsp ground ginger
  • a splash of soy sauce
  • salt and pepper
  • cooking spray or olive oil in a mister (I use olive oil in a mister)

Optional:

  • mung bean sprouts
  • can of tiny cooked shrimp
  • anything else you think would be good inside of the egg rolls

homemade egg rolls

1. Preheat your oven to 375 degrees Fahrenheit. Put your cole slaw in a large microwave-safe bowl, cover, and microwave 3-6 minutes.

homemade egg rolls

2. Chop your mushrooms and put them in a mixing bowl. This is also when you’d put in the bean sprouts, shrimp, or other fillings.

homemade egg rolls

3.  Splash in some soy sauce.

homemade egg rolls

4. Add the garlic. I used a HEAPING teaspoon but I like garlic.

homemade egg rolls

5. And sprinkle in the ginger.

homemade egg rolls

6. By now your cole slaw mix should be cooked. Drain it to get out any excess liquid as no one likes a soggy egg roll.

homemade egg rolls

7. Then combine the cole slaw mix with the rest of the ingredients.

homemade egg rolls

8. Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you’ll need for sealing the edges.)

homemade egg rolls

9.Fold in two of the corners.

homemade egg rolls

10. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge.

homemade egg rolls

11. It helps if you sort of tuck it as you are rolling.

homemade egg rolls

12. Voila!

homemade egg rolls

13. Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with non-stick spray or olive oil (mmm… olive oil). Spray the tops of the egg rolls with the oil, too.

homemade egg rolls

14. Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).

homemade egg rolls

15. Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce (spicy mustard? duck sauce?).

homemade egg rolls






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112 Comments

  1. Judy
    Aug 08, 2014 @ 10:53:28

    These sound GREAT….but I wish you had a printer friendly version so I didn’t have to write it out !!

    Reply

    • Emily Chapelle
      Aug 11, 2014 @ 08:08:54

      Aw so sorry. I’ve been trying to go back and make recipes printer friendly but it takes a lot of time!

      Reply

  2. Lee
    Jan 16, 2014 @ 09:48:00

    Love this recipe.I did add more to it and I used shrimp :)

    Reply

  3. Keen Whaaaaa!?! (Insert Ninja Chop Here) « taraism.
    Jan 04, 2014 @ 23:01:34

    […] serve mine with Baked Eggrolls (I sub diced, sauteed mushrooms for the canned stuff and use Broccoli […]

    Reply

  4. Homemade Baked Egg Rolls |
    Dec 11, 2013 @ 17:02:19

    […] Homemade Baked Egg Rolls […]

    Reply

  5. Tamika
    Nov 19, 2013 @ 20:25:30

    These look amazing! Thanks for sharing because I cannot wait to try. Oh yeah… these pics are lovely.

    Reply

  6. Jenny
    Aug 22, 2013 @ 10:13:33

    I sautéed fresh mushrooms instead of using canned, and dipped the rolls in sweet chili sauce – they were absolutely delicious! Thank you for sharing a healthy alternative to a food I normally avoid :-) Despite other posts about their egg rolls not getting crispy, mine turned out perfectly crispy on the first try. They don’t have the same crispy texture as a fried egg roll, but more like a thick kettle chip, with a harder crunch. I only had enough filling for 9 egg rolls, which is strange because they appeared to be the same size as the ones in the photos. So, I guess next time I will just double the recipe to use up all the shells :-)

    Reply

    • Emily Chapelle
      Sep 04, 2013 @ 13:03:35

      that sounds soooo good. great idea with the sweet chili sauce!

      Reply

  7. Slow Cooker Beef And Broccoli | Home Life With Mrs B
    Aug 21, 2013 @ 15:45:02

    [...] paired this with Baked Eggs Rolls (recipe) and Quinoa ‘Fried Rice’ (recipe coming [...]

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  8. Ellen
    Aug 18, 2013 @ 09:56:26

    Yum! I made the filling components one day and have assembled/cooked the eggrolls two separate times. Neither time could I get them to be really crispy, mostly hard. The filling is still delicious though and it’s worth the lack of crispiness to be able to eat eggrolls on WW. I combined a couple recipes/methods and added a little ground chicken. I dip them in a little bottled orange sauce mixed with some soy sauce. I have some leftovers in the freezer uncooked, a little filling in the freezer and several cooked ones in the fridge for another meal! With chicken, 4 of these baby’s are approximately 9 Weight Watchers Points!

    Reply

  9. AC
    Jul 31, 2013 @ 18:15:17

    I want to try this recipe but I went to my local Asian Supermarket and they only have Spring Roll wrappers, does that work?

    Reply

  10. Katlyn
    Jul 26, 2013 @ 12:49:42

    This site definitely has all the information and facts I needed
    concerning this subject and didn’t know who to ask.

    Reply

  11. cRISTINA
    Jul 23, 2013 @ 02:54:28

    Hi, I really want to try this baked version, but is there
    an option for a printer-friendly copy as these will print
    22 pages … yikes !! Don’t want to waste all that paper:)

    Thank you !!

    Cristina

    Reply

  12. website
    Jul 14, 2013 @ 03:23:09

    Hi, I think your blog might be having browser compatibility
    issues. When I look at your blog site in Ie, it looks fine but when opening in Internet Explorer, it has some overlapping.
    I just wanted to give you a quick heads up! Other then that, terrific blog!

    Reply

    • becky
      Oct 14, 2013 @ 18:46:27

      I agree, this site doesn’t work in IE but works well using Chrome. I followed a hodgepodge of this recipe and another 2 and loved the filling but agree that baking vs frying does deliver a harder shell than the lovely crumbly greasy deep fried version but is still pretty good and you feel better about eating them.

      Reply

  13. frontier internet
    Jul 06, 2013 @ 20:22:58

    Hi there, just became alert to your blog through Google,
    and found that it’s truly informative. I’m going to watch out for brussels.
    I will be grateful if you continue this in future.

    Many people will be benefited from your writing. Cheers!

    Reply

  14. Susan Mundell
    Apr 25, 2013 @ 16:49:16

    Made these today for the first time. Loved them I added sausage to them was great

    Reply

  15. Bridgette
    Apr 21, 2013 @ 10:49:38

    I didn’t see a place for a printer friendly version. That would be great.

    Reply

  16. Homemade Baked Egg Rolls - Can Cook, Will Travel
    Apr 05, 2013 @ 10:58:36

    [...] Homemade Baked Egg Rolls 12 Aug By Kelli Leave a Comment (Recipe can be found on the site Joyful Abode here.) [...]

    Reply

  17. Vikki
    Mar 24, 2013 @ 11:11:06

    I’ve made these probably 4 times now -the first batch, we ate within 10 minutes of them coming out of the oven. Now I make double/triple batches, bake them and flash freeze them on a cookie sheet. When they are frozen, I dump them into a couple gallon sized bags for the boys to grab out and microwave…better for you than pizza rolls any day!

    I use chicken…cooked and diced teeny tiny. Rotisserie chicken works. I season the chicken with a bit of ginger powder and sesame oil (just a few drops – it’s really strong) before I mix it in with everything else. Oh – and yes you do need to let your filling cool before you fill them. Also you need to drain the coleslaw really well – I wrap it in a tea towel and wring it out over the sink.

    They are a freezer staple for us – thanks for the great recipe!

    Reply

  18. Dy
    Mar 15, 2013 @ 07:48:14

    I love baked eggrolls and have made them often. I believe you should let the filling cool before you put it in the wrapper. Hot filling causes steam and the wrapper becomes wet. That moisture doesn’t help the wrapper to crisp! No, these do not taste like fried, however they are a great, healthy alternative that really allow the filling flavors to come through. I usually use sprouts and canned chicken breast that I saute’ with the cabbage and seasonings.

    Reply

  19. Homemade Baked Egg Rolls - Sweet N Sour Deals
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    [...] recipe HERE Filed Under: Entree, recipe Cancel [...]

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  20. MARLENE
    Mar 06, 2013 @ 16:42:21

    i dont know where my first comment went but here we go again..i used a rack on a cookie sheet ..i cooked them extra cause they were hard in places but mostly soggy wrapper…i read reviews and made sure thing were dry…very tasty but wrappers did not crisp up at all…did anyone else have that problem?

    Reply

    • Kim
      Mar 20, 2013 @ 17:20:39

      For CRISPY eggrolls…I let my filling cool down before rolling them up and then brush olive oil around them after they are rolled… Bake on cookie sheet at 350 degrees, turn them 2-3 times until golden brown

      Reply

  21. MARLENE
    Mar 06, 2013 @ 16:38:11

    i made the egg rolls i added chichen and bean sprouts..i used a rack on a cookie sheet and after at least 40 minutes the egg roll wrappers were not crispy…actually some parts were really hard and the rest was soggy…i read every review and made sure everything was dry…they are tasty but wrappers were terrible…

    Reply

  22. Lisa
    Mar 02, 2013 @ 17:23:49

    Made these tonight and sorry to say but they were disgusting. The egg roll wrappers tasted and smelled awful..I’ll stick to takeout.
    Advice: DO NOT cook coleslaw..use sprouts instead.

    Reply

  23. Lisa
    Mar 02, 2013 @ 17:21:39

    Made these tonight and sorry to say but they were disgusting. The egg roll wrappers taste and smell awful. I’ll stick to take out.

    Reply

  24. Laura
    Feb 26, 2013 @ 05:26:26

    Iam making them tonight and cannot wait! Does anyone know if you can freeze them before they are cooked. Would love to make extra for another day.

    Reply

  25. Tori
    Feb 24, 2013 @ 13:11:40

    I am going to try these tonight with avocado and chicken! Ill post to let you know how they turn out

    Reply

  26. Recipe 2 of 20: Baked Spring Rolls | Rosalind Revival
    Feb 15, 2013 @ 15:21:33

    [...] visit, I saw the recipe for these baked egg rolls. Yum. This girl loves her some egg rolls, and the baked version would be perfect for my new diet. I searched at Whole Foods for egg rolls wrappers, but walked away [...]

    Reply

  27. Lauen
    Feb 14, 2013 @ 10:24:18

    This will be part of my vday dinner. Yum. Great directions.

    Reply

  28. Butterfly girl
    Feb 13, 2013 @ 14:29:57

    I tried them and love,love,love them! Thanks for sharing

    Reply

  29. On (attempting) being a vegetarian… | my happy thoughts
    Feb 08, 2013 @ 01:06:17

    [...] the last picture I have are some Baked Egg Rolls I made for dinner last night.  The fuller tray has chicken (for the rest of the family), and the [...]

    Reply

  30. Menu 4 | Frugal Freezing
    Feb 03, 2013 @ 07:15:41

    [...] Chicken Fried Rice, Baked Egg Rolls with Duck Sauce, and Steamed Sugar [...]

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  31. Nikki
    Feb 02, 2013 @ 19:25:01

    Thank you for sharing this!! I have made these tonight I am just waiting for them to come out of the oven. I can’t wait to try them!!

    Reply

  32. born2shop425
    Jan 25, 2013 @ 19:12:39

    I’ve tried to bake them and can’t get them crispy. What temperature to set oven. Wraps still doughy after 30 mins on 350

    Reply

    • Donna
      Jan 27, 2013 @ 04:42:43

      If you use a baking rack on your baking sheet, it lets the air flow all around the egg rolls when baking and they get crisp all over.

      Reply

    • gin
      Feb 05, 2013 @ 11:20:30

      recipe says 375

      Reply

  33. Ashley
    Jan 24, 2013 @ 21:02:31

    I am soo excited to try this out!! I love egg rolls and have not ate any since i stopped eating fried foods.

    Reply

  34. Dot
    Jan 19, 2013 @ 20:48:20

    In the oven! Can hardly wait to try them naked…sp check…baked!

    Reply

  35. Homemade Baked Egg Rolls | - Scrumptious Tidbits -
    Jan 14, 2013 @ 18:56:36

    [...] never done is bake them, so you can  imagine how intrigued I was to find this recipe. Joyful Abode (found through Pinterest) made these little gems and shared them with her readers. So glad she [...]

    Reply

  36. Tara
    Jan 14, 2013 @ 15:48:07

    I love this. I used Chicken and the slaw mix. Love love love.

    Reply

  37. Cynthia
    Jan 13, 2013 @ 16:53:35

    Thank you SO much for this recipe. My family loved them. I did add chicken and a couple of green onions. Believe me when I say that they were devoured in seconds. lol Thanks again for sharing. Here is my version: http://scrumptiouscyn.com/homemade-baked-egg-rolls/

    Reply

  38. Baked Egg Rolls | Dinner Intervention
    Jan 13, 2013 @ 16:08:49

    [...] big thank you to Sara from our Facebook community for sharing this winner recipe from Joyful Abode.  Click on the link to their site to find helpful pictures for rolling them [...]

    Reply

  39. Jo Jones
    Jan 12, 2013 @ 22:05:37

    These look delicious. Can anyone tell me what egg wrappers are most like, please? (wonton wrappers, tortillas, crepes?)

    Reply

  40. Taletta
    Jan 12, 2013 @ 11:18:24

    Fantastic! Easy! And most of all healthy. Thanks for sharing!

    Reply

  41. Julie Bagamary
    Jan 11, 2013 @ 04:45:51

    This looks yummy and easy. Thanks.

    Reply

  42. Stacie
    Jan 07, 2013 @ 11:14:06

    Thank you for sharing this recipe! I love egg rolls. I was surprised at how crisp and delicious this baked version turned out. I am a big fan of make-ahead freezer meals. I assembled a large batch of the egg rolls and placed them in a large zip-lock plastic bag for freezing. This let me cook just the number of egg rolls needed for each meal or snack. From frozen, I bake the egg rolls in a 425 oven for 12 minutes then flip them over and bake for 10-12 minutes more.

    Reply

  43. Joann
    Dec 14, 2012 @ 18:09:53

    I make egg rolls all the time but I fry them…I think I will try baking them. Less fat that way. I have never tried putting my coleslaw mix in the oven to cook it but will try….I have always used my wok. I just use coleslaw mix, onion, broccoli, carrots, bean sprouts, and baked a small chicken breast chopped real fine and soy sauce. We take chinese mustard and use water to make it thin for dipping.

    Reply

  44. Amy
    Nov 24, 2012 @ 09:50:02

    Can you freeze these?

    Reply

  45. Lori TenHaken
    Nov 17, 2012 @ 21:04:10

    So where can you find these egg roll wrappers?
    Thanks

    Reply

    • Tamra
      Nov 23, 2012 @ 13:41:12

      you can find egg roll wrappers in the produce section, usually near the tofu. I love making eggrolls.

      Reply

  46. Lori TenHaken
    Nov 07, 2012 @ 10:56:44

    I could not find egg wrappers at the grocery. But, I found spring roll skins. They were a pain to use. You had to soak them in a pan of cool water for a couple of minutes. Then put them on damp towels. They stuck to each other and then fell apart in the oven. Wondering if the wrappers are the same way.

    Reply

    • Joyful abode
      Nov 07, 2012 @ 10:58:45

      No they are totally different.

      Reply

    • SarahH
      Nov 10, 2012 @ 18:54:47

      That doesn’t sound like the right way soften spring roll skins. Fill a pan with water, heat it on the stove just a little so the water is warm, completely submerge one skin at a a time for no more than 10 seconds. Too much time in the water and they fall apart.

      Reply

    • maureen
      Dec 15, 2012 @ 04:02:19

      The trick to using rice paper is use them with a soaking wet dish towel . use a pie plate with warm, water add 1 TBSP sugar ( makes them crispy)
      do not have to soak papers. Just dip in the water and lay on wet dish towel. within seconds it will soft. co not let them touch or they will stick. I always use rice papers as they are not as thick as egg roll papers.

      Reply

  47. Juliette
    Sep 25, 2012 @ 16:47:52

    I’m going to have to try this. I love egg rolls and they are so expensive to buy pre-made. This would definitely be healthier too! Thanks for this recipe! Someone shared it on FB and I’m so glad!

    I really like the idea of making a big batch and freezing them so I can have them fast when I need to.

    Reply

  48. mea
    Sep 10, 2012 @ 05:22:57

    This recipe looks easy to make and I am going to swap the coleslaw mix for bean sprouts. I grew up in an area that made their eggrolls with bean sprouts and not cabbage.

    Reply

  49. Jan
    Sep 06, 2012 @ 13:16:01

    Finally……something that turns out & looks like the picture. So easy. I even had extra wrappers & used monzarella/broccoli/ham filling & made some extra……wonderful.

    Reply

  50. Elbow Deep and Totally Worth It « Rainbows and Puppies
    Aug 31, 2012 @ 09:15:51

    [...] found this egg roll recipe on Pinterest and decided to try it. Egg rolls are a traditional side to turkey, right? Right. It [...]

    Reply

  51. Sheryl
    Aug 27, 2012 @ 13:46:11

    Wondering if you’ve made them and tried to freeze them? How they hold up? If you’re better off assembling them and flash freezing on pan and then store them in bag in freezer until wanting to cook 9and can bake in oven at that point? Or baking them and than freezing them and just reheat in microwave? I’m guessing the first would be better, but I didn’t know if anyone has tried to freeze them and how they held up to it?

    Reply

    • sheila merrigan
      Aug 29, 2012 @ 16:52:43

      freezing the rolls is fine, but you should not Microwave as this makes the wrappers tough.What a great idea to use packaged coleslaw, going to do that in future

      Reply

  52. Monique
    Aug 15, 2012 @ 07:52:38

    Cant wait to try these and the rest of your recipes!!

    Reply

  53. Katie
    Aug 07, 2012 @ 20:51:35

    This is the first recipe of many I’ve tied that I’ve liked enough to go leave a comment. These were better than takeout! I also was really surprised to find after calculating everything they came out to around 75 calories each. Now they *really* taste better than take out!

    Reply

  54. Gail
    Aug 05, 2012 @ 16:09:00

    These are some seriously good, easy to make egg rolls! I made them as described but also added chopped chicken. They were amazing and a big hit. Thanks so much! I’m pretty sure they’ll be a staple around here from now on :)

    Reply

  55. Pinterest Picks | Dollar Store Mom Frugal Fun – Crafts for Kids
    Jul 27, 2012 @ 11:12:04

    [...] These homemade baked egg rolls look soooo gooood! via Joyful Abode [...]

    Reply

  56. GardenerGrammy
    Jul 18, 2012 @ 03:17:44

    These look really good.
    I use Simex Lumpia wrappers for my eggrolls and I wrap them twice. They are light and very crispy. I use to fry them. I am looking forward to baking them.
    What temperature do I set the oven?

    Reply

  57. Laci
    Jul 10, 2012 @ 16:02:59

    I just made these and they turned out fantastic. I followed the recipe exactly. YUM!

    Reply

  58. Amanda
    Apr 15, 2012 @ 19:34:16

    Wow! Love these… made them twice now.. super easy and so super good!! I add some baby bella’s all chopped up (we love mushrooms)! May try some bulk sausage next time for my meat loving hub. Thanks for the recipe!

    Reply

  59. HanaBanana1
    Jan 25, 2012 @ 12:22:05

    Can I bake these and then freeze them? If so, at what temperature and how long would I reheat them?

    Reply

    • Rey
      Mar 07, 2012 @ 14:22:23

      i have been baking egg rolls for years now, i make a BIG batch then freeze what i am not going to use, then bake them when ever i feel like eating an egg roll. always comes out crisp for me, so i would freeze before baking.

      Reply

  60. LouAnne
    Jan 11, 2012 @ 10:55:12

    A woman from our church brought these for a potluck on Sunday. They were absolutely delicious and gone in a flash! I’m making them for dinner tonight! Thank you!

    Reply

  61. MarGar
    Jan 08, 2012 @ 13:03:37

    I prefer to use a Broccoli Slaw to regular coleslaw – the shreds are a bit bigger. Saute the Broccoli slaw with onion and garlic – add any other tasties you wish. I like chicken or baby shrimp in mine :)

    Reply

    • MarGar
      Jan 08, 2012 @ 13:10:52

      Ohhh – I wonder how these would work for left over meat from a turkey – let’s say at Thanksgiving! Maybe make a cranberry dipping sauce to go with it. just a thought

      Reply

      • Rebecca C
        Jan 31, 2012 @ 16:24:43

        good idea!

        Reply

  62. Side Dishes:) by meema - Pearltrees
    Dec 14, 2011 @ 14:21:50

    [...] Homemade Baked Egg Rolls | Joyful Abode can of tiny cooked shrimp anything else you think would be good inside of the egg rolls [...]

    Reply

  63. Debi
    Dec 09, 2011 @ 19:08:56

    How many calories are they?

    Reply

  64. mpm (aka meal-plan monday)… « Whoreallyknowswhatsnext's Blog
    Nov 20, 2011 @ 20:40:56

    [...] friday – veg stirfry with rice! green peppers, red peppers, mushrooms, onions, pea pods (you know what i mean), bean sprouts, broccoli…fry it up, sauce it up, and eat! i’ll probably use a “chinese fried rice” side kick, they were on sale last week. i may also add some tiny cubed chicken in the rice, you know, because i’ll have some handy if i’m feeling really into it, i might also attempt these baked egg rolls…pinning!! [...]

    Reply

  65. Alexa
    Oct 12, 2011 @ 17:54:43

    Yum! Excellent! Thanks for sharing!

    Reply

  66. Joanna
    Aug 28, 2011 @ 14:24:57

    This is a great recipe, but the format makes it really hard to follow. It was a big pain to keep scrolling all the way up and down the zillion pictures to find out how much garlic I needed, and then what the next step was, and then all the way to the top again to find out how hot the oven was…Maybe have a more readable recipe at the beginning or end?

    Reply

    • Jean
      Dec 10, 2011 @ 09:17:13

      copy and paste and print b4 you cook, then use online recipe as a guide.

      Reply

      • Susan
        Aug 13, 2012 @ 04:14:27

        Yeah, you can copy and past–but with the format at hand, things can get missed.

        Reply

  67. Bunny Olesen
    Jun 24, 2011 @ 13:23:09

    Just wanted to say GREAT concise directions and photos. Easy to follow, and I just really appreciate that. ;D

    Reply

  68. Renee
    Feb 20, 2011 @ 12:12:13

    I made these last night for move night (my sister and I) and they ROCKED. 5 stars.

    Reply

  69. Dylan White
    Oct 04, 2010 @ 08:14:05

    low carb diets should be the bulk of our meals to avoid getting obese`,~

    Reply

  70. joy
    Jul 26, 2010 @ 00:57:40

    i just tried it. i hated deep frying them because for one i do not have a deep fryer and baking them are just easier XD
    i run out of egg roller warpers so i used the round warpers i had. both tastes so good; the reason i run out of warper is because i had to much cole slaw and not enough gound beef or warpers, but it worked out in the end. i am gald i do not have to use my big pots for deep frying anymore. and also baking is better for me and my dad will be happy that i am not eating deep fryed stuff anymore ^-^
    also the round warpers time is cut in halve because for one they are smaller and two there not much filling in them

    Reply

  71. Beccabyers
    Jul 21, 2010 @ 15:44:03

    LOVE this recipe! Delicious and a great vegetarian option!

    Reply

  72. College guy
    Mar 09, 2010 @ 02:28:26

    I tried using two wrappers, chopping up the cole slaw mix more finely and adding ground veal and they were amazing! Thanks for the great base recipe!!!!

    Reply

  73. College guy
    Mar 08, 2010 @ 18:28:26

    I tried using two wrappers, chopping up the cole slaw mix more finely and adding ground veal and they were amazing! Thanks for the great base recipe!!!!

    Reply

  74. Sara
    Feb 23, 2010 @ 09:33:54

    Has anyone put chicken or pork in these? If so how much did you use?

    Reply

  75. TRUDYANN
    Feb 04, 2010 @ 18:40:23

    THIS LOOKS TOO GOOD AND EASY! I AM GOING TO MAKE THEM THIS WEEKEND FOR THE SUPERBOWL PARTY! THANKS SO MUCH FOR THE GREAT TUTORIAL AND PICTURES….I AM SURE THEY ARE AS TASTY AS THEY LOOK!

    Reply

  76. dcchargermom
    Dec 01, 2009 @ 10:16:16

    I was wondering too, but the first step is to turn on your oven to 375. Did you try these? I think I may!

    Reply

  77. Ashlee Stücki » Stocking the Freezer
    Oct 13, 2009 @ 18:59:53

    [...] Baked Egg Rolls [...]

    Reply

  78. Tiffaney
    Oct 13, 2009 @ 16:19:07

    They look really good. At what temperature did you bake this?

    Reply

  79. Joyful Abode
    Aug 21, 2009 @ 20:03:03

    wow, jessica. What a GREAT idea for a sauce! Sounds delicious.

    I’m glad you liked the egg rolls.

    Reply

  80. Jessica
    Aug 21, 2009 @ 19:44:50

    I finally made this — it was so easy and tasted great! I used some homemade apricot jam we were given as the base for a dipping sauce — apricot jam, ginger, rice vinegar, red pepper flakes, maybe some garlic powder? Sort of like a plum sauce, but an apricot ginger version.

    Reply

  81. Lisa
    Aug 10, 2009 @ 06:54:08

    I finally tried this recipe and it was delicious! Thank you so much for sharing it! I did add meat and used fresh mushrooms to mine. YUM!

    Reply

  82. fillyjonk
    Jul 13, 2009 @ 18:27:24

    Hey, I tried these this weekend and they were great! I found it made 24 egg rolls – there were 24 wrappers in the package – and had a little filling left over. I used fresh raw mushrooms (8 ounces of sliced baby portobellos) and sauteed them with the bean sprouts in a little olive oil first.

    I also found that I greatly preferred to use olive oil as the oil to put on the outside of the egg rolls; it seemed to make them get crispier.

    Reply

  83. Joyful Abode
    Jul 12, 2009 @ 20:41:20

    Dana, I’m not sure how many wrappers are in a package, but the filling is enough for all of the wrappers in the package with a bit extra… maybe 20ish rolls? I’m not sure.

    Reply

  84. Dana
    Jul 12, 2009 @ 20:21:48

    How many egg rolls does this recipe make? I’m going to try this recipe for my campers and I need an idea of how many I can get per batch. Thanks so much. I hope these are as good and simple as they look!

    Reply

  85. Joyful Abode
    Jul 07, 2009 @ 07:50:49

    Lorri, do you have a steamer basket that fits inside or over one of your pots? That way you’d be able to steam the cole slaw mix without it sitting in a bunch of water.
    If not, cooking it in about half an inch of water (with the lid on) for a couple minutes would probably be fine.

    Reply

  86. Lorri
    Jul 07, 2009 @ 05:38:17

    Aww, I don’t have a microwave. Any suggestions on cooking the cole slaw mixture? These look great. Maybe I could saute the cole slaw in a pan with a little water?

    Reply

    • Ellen
      Dec 27, 2010 @ 16:10:44

      Steaming the cole slaw works. I used a broccoli cole slaw mix – delicious.

      Reply

  87. fillyjonk
    Jul 06, 2009 @ 18:55:39

    I wonder if the uncooked rolls would freeze well? It seems to me that they would – cheaper and better for you than buying the pre-prepared frozen stuff.

    (I’m always trying to figure out ways to make big batches of stuff store-able; I live alone and don’t often entertain.)

    Reply

    • lunaKM
      May 10, 2011 @ 10:14:23

      They freeze just fine. Make sure you put them on a sheet pan and freeze them without the sides touching and then you can package them up in a freezer bag and pull them out to cook directly from frozen :)

      Reply

  88. Jenni
    Jul 06, 2009 @ 06:08:50

    These look so great!! I like the idea of baking them too instead of the fryer! I will def try these! Hubby likes pork in his, so I might add some to his!

    Reply

  89. Meredith
    Jul 05, 2009 @ 17:24:37

    These look really yummy! Seems pretty healthy too. I’m definitely going to have to try these out!

    Reply

  90. Kalyn
    Jul 05, 2009 @ 07:18:17

    This sounds fantastic. I love it that the egg rolls are not fried!

    Reply

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