Baked Egg Rolls

These baked egg rolls are easy to make, healthy and delicious! Stuffed with fresh vegetables and ground pork and baked not fried!

We love eating Asian food in our house. Actually, its probably more me than my husband but I can’t help it! I have always been attracted to Asian flavours and have a pantry full of Asian products to prove it! Among our favourites things to eat are egg rolls. That said, I have had to make some serious changes to my diet in recent years due to food sensitivities. I can no longer eat many of the dishes I grew up loving and ordering takeout comes with many limitations.

Growing up, I loved buying egg rolls from the freezer section of at the grocery store. If I could still eat those frozen egg rolls today, I would in a heartbeat but not being able to eat garlic and most cruciferous vegetables makes that a thing of the past. I’m not one to just let things go though. I had to figure out a way to still have egg rolls in my life and so I played around with ingredients and figured out a way to make them at home!

These perfect little parcels are filled with perfectly seasoned mix of pork and vegetables. I used bean sprouts in the vegetable mix instead of cabbage but if you prefer cabbage, you could easily swap it in this recipe. I decided to bake my egg rolls instead of frying them to keep them healthier. Brushed or spritzed with a bit of oil helps them crisp up in the oven without adding a ton of grease.

We love to serve these with soy sauce or plum sauce. They are fun to eat and we feel better about eating multiple servings, cause why not? They’re baked, right? They’re also relatively easy and inexpensive to make which means you can make them more often! Life is good!

Baked Egg Rolls on a platter served with plum sauce.

Making Egg Rolls

Making the egg rolls is fairly easy and doesn’t take long at all. I’ve added some extra pictures to show how I assembled these rolls.

To start, I prep my ingredients by washing and chopping everything so that it is ready to go. The process of making the filling is quick so it helps to have things ready to go. After everything is prepped, I begin by heating oil in a pan and cooking the pork. Then the veggies and seasoning are added in.

Sauteed filling for egg rolls.

Once my filling is ready, I lay out one egg roll wrapper and then place some of the mixture into the center. I dip my finger in water and run it along the edge of the wrapper to help seal it.

Egg roll filling spooned into center of a wrapper.

Then I start folding the wrapper. I start by folding one corner in and over the filling (see picture below).

Folded in corner of an egg roll wrapper.

Then I tuck in the sides.

3 folded in corners of an egg roll wrapper, leaving just one side open.

Finally I tuck in the last side to ensure the filling is snug inside and won’t escape when it is cooking.

Rolled up and sealed egg roll before it is baked.

A quick brush with oil and then into the oven they go. In 15 minutes, you have homemade egg rolls that are baked, not fried!

Sliced Baked Egg Roll showing the filling.

Bon appetit!

You may also like:
Asian Sesame Beef Skewers
Soba Noodle Salad with Honey Sesame Dressing
Quick Chicken Stir Fry with Honey Sesame Sauce

Baked Egg Rolls on a platter served with plum sauce.

Baked Egg Rolls

Herbs and Flour
These baked egg rolls are easy to make, healthy and delicious! Stuffed with fresh vegetables and ground pork and baked not fried!
5 from 1 vote
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Appetizer, Dinner
Cuisine Asian
Servings 16 egg rolls
Calories 166 kcal


  • 1 lb ground pork
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 3 cups bean sprouts
  • 1/2 cup carrots shredded
  • 2 tablespoons green onion finely sliced
  • 16 squares egg roll wrappers (1 package)
  • salt and pepper
  • 2 tablespoons water
  • oil for brushing egg rolls


  • Rinse and prepare the beansprouts, carrot and green onion as indicated above. In a small bowl, mix soy sauce, sesame oil and ground ginger. Set aside.
  • Heat olive oil over medium heat in a large skillet and add pork. Stir often and break up any large pieces as it cooks. Season with salt and pepper. Once cooked, add the bean sprouts, carrot and green onion and the sauce. Stir frequently and cook for about 3-5 minutes or until the vegetables begin to soften. Remove from heat and let cool.
  • Preheat oven to 400F and grease a baking dish with oil.
  • Remove one egg roll wrapper from the package at a time (so as not to dry out the remaining wrappers). Place it in a diamond shape in front of you and scoop 1/4 cup of the pork mixture into the center.
  • Using your finger dip your finger into a bowl of water and run it along the edges of the wrapper. Begin to fold the egg roll by lifting the corner closest to you over the filling. Fold the sides of the wrapper in towards the filling and roll the whole egg roll away for you until it is completely sealed. Place seam side down in the baking dish. Repeat with all the remaining wrappers.
  • Brush the egg rolls with oil and bake for 15 minutes. Set your oven to broil on low until the tops of the egg rolls have a nice golden brown colour. Watch to ensure it does not burn. Serve with plum sauce or your favourite egg roll dip.


Calories: 166kcalCarbohydrates: 14gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 22mgSodium: 262mgPotassium: 148mgFiber: 1gSugar: 1gVitamin A: 685IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword baked not fried, egg roll wrappers, ground pork
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  1. These look tasty! Can we make these to freeze and bake them later? If so what are the instructions for baking frozen egg rolls?

    • Herbs & Flour

      Hi! I have baked them and then frozen some afterwards. To reheat, I bake them from frozen until they are heated through.

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