Sheet Pan Baked Egg Rolls Recipe

Introduction

Enjoy a healthier twist on a classic favorite with these Sheet Pan Baked Egg Rolls. They’re crispy, flavorful, and perfect for a quick appetizer or dinner. Baking instead of frying makes them lighter without sacrificing taste.

Ingredients

• 1 tablespoon vegetable oil
• 2 cups coleslaw mix
• 1/2 cup shredded carrots
• 1/2 cup bean sprouts
• 1/2 teaspoon ground ginger
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 12 egg roll wrappers
• Cooking spray

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and lightly grease a sheet pan with cooking spray.
2. Step 2: In a large skillet, heat the vegetable oil over medium-high heat. Add the coleslaw mix, shredded carrots, and bean sprouts, cooking until they start to soften, about 5 minutes.
3. Step 3: Add the ground ginger and minced garlic to the skillet and cook for another 2 minutes until fragrant.
4. Step 4: Stir in the soy sauce and hoisin sauce, mixing well. Remove from heat and let the filling cool slightly.
5. Step 5: Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling near one corner of the wrapper.
6. Step 6: Fold the corner closest to the filling over the filling, then fold in the sides and roll up tightly. Use a bit of water to seal the edges.
7. Step 7: Place the egg rolls seam side down on the prepared sheet pan. Lightly spray the tops with cooking spray to help them crisp up.
8. Step 8: Bake in the preheated oven for 15-20 minutes, or until the egg rolls are golden brown and crispy, flipping them halfway through the cooking time.

Tips & Variations

• For extra crispiness, brush the egg rolls lightly with vegetable oil instead of spraying.
• Add cooked shredded chicken or shrimp to the filling for a protein boost.
• Serve with your favorite dipping sauce, such as sweet chili or extra hoisin sauce.
• If you can’t find bean sprouts, replace them with finely chopped water chestnuts for crunch.

Storage

Store leftover baked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for about 8-10 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls and keep them covered in the refrigerator for a few hours before baking. For longer storage, freeze them uncooked and bake directly from frozen, adding a few extra minutes to the baking time.

Are these egg rolls vegetarian?

As described, this recipe is vegetarian since it uses vegetable filling, but you can easily add cooked meat or tofu to suit your preference.

Sheet Pan Baked Egg Rolls Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

This Sheet Pan Baked Egg Rolls recipe offers a healthier alternative to traditional fried egg rolls by baking them in the oven. Filled with a flavorful mixture of coleslaw mix, shredded carrots, bean sprouts, garlic, and savory sauces, these crispy egg rolls are perfect as a snack, appetizer, or light meal. Baking instead of frying reduces oil usage while still delivering a satisfying crunch and delicious taste.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 egg rolls 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Filling

• 1 tablespoon vegetable oil
• 2 cups coleslaw mix
• 1/2 cup shredded carrots
• 1/2 cup bean sprouts
• 1/2 teaspoon ground ginger
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce

Assembly

• 12 egg roll wrappers
• Cooking spray

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and lightly grease a sheet pan with cooking spray to prevent sticking.
2. Cook the Filling: Heat the vegetable oil in a large skillet over medium-high heat. Add the coleslaw mix, shredded carrots, and bean sprouts and cook for about 5 minutes until they start to soften.
3. Add Aromatics and Sauces: Stir in ground ginger and minced garlic and cook for an additional 2 minutes until fragrant. Then mix in soy sauce and hoisin sauce. Remove from heat and let the filling cool slightly to make it easier to handle.
4. Assemble Egg Rolls: Lay an egg roll wrapper flat on a clean surface. Place approximately 2 tablespoons of the cooled filling near one corner of the wrapper. Fold the corner closest to the filling over the filling, then fold in the sides and tightly roll up the wrapper. Seal the edges using a little water to help it stick.
5. Arrange on Baking Sheet: Place each sealed egg roll seam side down on the greased sheet pan. Lightly spray the tops of the egg rolls with cooking spray to promote browning and crispiness during baking.
6. Bake Until Golden: Bake in the preheated oven for 15-20 minutes. Flip the egg rolls halfway through baking to ensure even crisping. They are ready when golden brown and crispy on all sides.

Notes

• Be sure to not overfill the wrappers to prevent tearing during rolling.
• Let the filling cool slightly before assembling to avoid steam making the wrappers soggy.
• You can substitute vegetable oil with sesame oil for a more aromatic flavor.
• Egg rolls can be frozen before baking; bake an extra 5 minutes if baking frozen.
• Serve with sweet chili sauce or soy sauce for dipping.

Keywords: baked egg rolls, sheet pan egg rolls, healthy egg rolls, Asian appetizer, oven baked appetizers