Baked Veggie Egg Rolls Recipe

I am a diehard Chinese food lover!  Now that we are trying to eat a healthier, I knew I need to curb my Chinese food cravings with something a little lower in calories!

Serves: 20

Baked Veggie Egg Rolls Recipe

Delicious, healthy egg rolls you can enjoy without feeling guilty!

5 minPrep Time

20 minCook Time

25 minTotal Time

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  • 2 Tablespoons canola oil
  • 1 (16 ounce) bag coleslaw mix
  • 4 green onions, chopped
  • 1 1/2 cup bean sprouts
  • 2 Tablespoons oyster sauce
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cornstarch
  • 20 egg roll wrappers


  1. Preheat oven to 400 F.
  2. Heat canola oil in a wok or large pan over medium-high heat.
  3. Add coleslaw, green onions, bean sprouts, oyster sauce, and soy sauce. Stir-fry for about 2 minutes, or until cabbage is wilted.
  4. Mix cornstarch with 1 Tablespoon cold water and add. Stir for about 1 minute, until sauce is thickened.
  5. Place a few Tablespoons of mixture in the middle of each egg roll wrapper, fold in the sides and roll up.
  6. Place seam side down on a cookie sheet sprayed with nonstick cooking spray.
  7. Spray the tops of the egg rolls with nonstick cooking spray and bake for 15 minutes, or until golden brown.
  8. Serve with sweet and sour sauce or your favorite dipping sauce.

Baked Veggie Egg Rolls

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