Name: Crispy Oven Baked Egg Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 pack Egg Roll Wrappers; 1 cup Cole Slaw Mix (or fresh cabbage and carrots); 2 cloves Minced Garlic (fresh preferred); 1 teaspoon Ground Ginger (or substitute with freshly grated ginger); 2 tablespoons Soy Sauce (use tamari for gluten-free); to taste Salt; to taste Pepper; 1 spray Cooking Spray (olive oil or vegetable oil)

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I make these egg rolls most weeks after work. They are quick to pull together and fill the small hunger that comes before dinner. Crispy Oven Baked Egg Rolls for a Guilt-Free Snack Delight fit well in that spot. I use simple tools and a sheet pan. I keep extra wrappers in the fridge.

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Some nights I pair them with a quick baked side. I often warm a small tray of baked feta eggs to go with them baked feta eggs with tomatoes and spinach. They work for snack time, a light meal, or when friends drop by.

This recipe makes egg rolls that are baked, not fried. The outside gets crisp and the inside stays soft. The filling is a mix of cabbage, carrots, garlic, and a bit of soy. People often make this dish for a quick snack, a party plate, or a light dinner side. The texture is crunchy on the shell and tender inside. It pairs well with pickles, simple slaws, or a dipping sauce. If you like baked snack ideas, try a similar crunch with crispy oven baked zucchini chips on the side.

Why make this recipe

This recipe saves time and oil. Baking cuts down on fat and mess. You can mix the filling in one pan and roll fast. The flavors are simple: garlic, ginger, and soy give a familiar taste. It works with many fillings, so you can use what you have. You can make a small batch or a larger tray for the week. The oven does the hard work. This version also reheats well, so it fits a busy weeknight or a casual weekend snack.

How to make this recipe

You start by mixing the cabbage, carrots, garlic, and seasoning. Then you spoon the mix on each wrapper, fold, and seal. Lay them on a tray and spray the shells lightly with oil. Bake on a hot sheet until the outsides turn brown and crisp. Watch them after the first bake time and flip if needed. The process is simple: fill, fold, spray, and bake. Expect about 20–25 minutes in a medium-hot oven and a crisp finish.

Ingredients

1 pack Egg Roll Wrappers, 1 cup Cole Slaw Mix (or fresh cabbage and carrots), 2 cloves Minced Garlic (fresh preferred), 1 teaspoon Ground Ginger (or substitute with freshly grated ginger), 2 tablespoons Soy Sauce (use tamari for gluten-free), to taste Salt, to taste Pepper, 1 spray Cooking Spray (olive oil or vegetable oil) (for a crispy finish)

Egg roll wrappers give the crunch you want. The cole slaw mix saves time and keeps the filling even. Fresh garlic adds the best flavor, but garlic powder can work in a pinch. Ginger lifts the mix and pairs well with soy. A light spray of oil helps the shells crisp like frying without the oil bath. Salt and pepper bring the flavors out. You can swap vegetables based on what you have or use a spicier mix like the filling in mini jalapeno popper egg rolls for a different kick.

Directions

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Mix the cole slaw, garlic, ginger, soy, salt, and pepper in a bowl.
Place one wrapper flat, add a small spoon of filling, fold sides, roll and seal with a little water.
Place rolls seam-side down on the tray. Spray each roll lightly with cooking spray.
Bake 12–15 minutes, turn once, then bake 6–10 more minutes until golden and crispy.
Let rest a few minutes before serving.

Notes: Do not overfill the wrappers or they can burst. Light oil spray gives color and crunch. Flip them halfway to brown both sides. For oven time tips and similar baking ideas, see 30-minute garlic parmesan dinner rolls.

How to serve this recipe

Serve warm. Put them on a plate with a small bowl of soy, sweet chili, or a light vinegar dip. They work as a snack, game day finger food, or a starter at a small dinner. For a light meal, add a simple salad or steamed veggies. They fit lunch boxes when cooled and packed with a dip in a separate small cup. For a party, set them on a tray with toothpicks and offer two dip choices. This recipe makes an easy repeat in weekly meal plans.

How to store this recipe

Cool the egg rolls fully before storing. In the fridge, place them in an airtight container for up to 3 days. Reheat in the oven or on a sheet pan at 350°F (175°C) for 8–10 minutes to keep crisp. For longer storage, freeze on a tray until firm, then move to a freezer bag for up to 2 months. Reheat from frozen in a hot oven for about 15–20 minutes, turning once. Avoid microwaving if you want to keep them crisp.

Tips to make this recipe

Work with one wrapper at a time to keep the rest from drying out. Use a small spoon of filling so the shells seal well. Wet the wrapper edge with little water to seal. Spray lightly rather than pouring oil. Watch the oven the first time to find the right bake time for your oven. If a roll opens, press the seam and return it to the tray. For party prep tips and other finger food ideas, check a simple party idea like deviled eggs for Halloween for timing and setup pointers.

Variation

Swap the cole slaw mix for shredded cooked chicken or thin shrimp for protein. Add a splash of sesame oil or hot sauce for more flavor. Use gluten-free wrappers or tamari to suit diets. For a vegetarian version, add mushrooms, bell pepper, or tofu crumbles. You can also make smaller egg rolls for bite-size snacks. Some swaps change the texture, so adjust bake time if the filling is wetter. Keep fillings fairly dry for best crisping.

FAQs

Q: Can I use frozen wrappers?

A: Yes. Thaw them in the fridge and cover with a damp towel while you work.

Q: Do I need to cook the filling first?

A: No. Thin vegetables cook in the oven, but you can pre-cook meat if used.

Q: How do I keep them from leaking?

A: Don’t overfill and seal edges with a little water.

Q: Can I make these ahead?

A: Yes. Freeze before baking or bake and re-crisp in the oven later.

Q: Are they good cold?

A: They are best warm but fine at room temp for short periods.

Conclusion

This recipe is an easy and lower-fat way to get a crunchy snack with simple steps. It fits busy nights and small gatherings. You can mix fillings, make small batches, and reheat without losing much crisp. For more baked snack ideas and to pair with these egg rolls, try a few tested options like Air Fryer Chickpeas {Crispy Healthy Snack} – Mom Foodie. For holiday snack lists and more party food ideas, see 50 Best Holiday Recipes, Favorite Traditional Dishes. If you want another crunchy green snack, read about Crispy Kale Chips in Air Fryer or Oven – Profusion Curry.