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. Among our favourites things to eat are egg rolls. Surprisingly, its not very hard to make the best egg rolls at home. After all, homemade is always the best option.

These perfect little parcels are filled with a perfectly seasoned mix of pork and vegetables. The delicious filling, wrapped in a crispy wrapper is sure to please! Even the pickiest eaters can get a bit of vegetables in their diet without a complaint in these baked egg rolls!

For this recipe, I used bean sprouts in the vegetable mix instead of cabbage but if you prefer cabbage, you could easily swap it in this recipe.

To keep them healthier, I decided to bake my egg rolls instead of frying them, so skip the deep fryer for a healthier option. Brushing them or spritzing them with a bit of oil helps them crisp up in the oven without adding a ton of grease.

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!

Want the fully fried version instead? You can easily follow this recipe and then fry them instead of baking them.

We love to serve these with sweet and sour sauce but Sweet Chili Sauce is another good option.

Baked Egg Rolls on a platter served with plum sauce.

Ingredients in Baked Egg Rolls

  • Ground pork: ground pork adds delicious flavor to the filling of these egg rolls. If you do not eat pork or just wish to change up the protein, you can replace it with ground beef, ground turkey or ground chicken instead. If you wish to omit meat altogether, you can make these baked vegetable egg rolls instead.

  • Cooking Oil– for cooking the filling and for brushing the egg rolls. You can use vegetable oil or olive oil, for example.

  • Soy sauce

  • Sesame oil

  • Veggies: bean sprouts, shredded carrots, green onions. Instead of bean sprouts (or in addition to them), you can use shredded napa cabbage.

  • Egg roll wrappers: 1 package of store-bought egg roll wrappers typically is enough for this recipe. Egg roll wrappers are easily found in regular grocery stores. If you are unable to find them at your local grocery store, check your local Asian markets. Please note, egg roll wrappers are not the same as spring roll wrappers. Spring roll wrappers are thinner than egg roll wrappers, for one. As the name implies, egg roll wrappers contain egg in them, which spring roll wrappers do not.

  • Seasoning: Ground ginger, salt and pepper. You can also use fresh ginger instead of ground. Since fresh ginger isn’t something I have on hand all the time, I opted to keep this recipe simpler using ground ginger instead.

Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.

How to Make 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 over medium heat in a large skillet pan or wok. Then I add the ground pork in the hot oil, breaking it up into smaller pieces. Then the veggies and seasoning are added in.

Sauteed filling for egg rolls.

Once my pork and vegetable filling is ready, I lay out one egg roll wrapper in a diamond shape in front of me. Then place some of the mixture into the center. I dip my finger in a small bowl filled with water and run my wet finger 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 of the egg rolls.

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. Place the egg rolls on a prepared baking sheet.

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 perfect egg rolls that are baked, not fried!

Sliced Baked Egg Roll showing the filling.

Can you make baked egg rolls in advance?

As with most recipes, enjoying these crispy oven baked egg rolls when they are fresh out of the oven is always the best option. That said, you can do most of the prep work in advance to make assembling and cooking these a quick process.

You can easily make the filling in advance and refrigerate it. Simply cook it according to the recipe instructions and then let it cool. Then transfer it to an airtight container and store in the fridge overnight (or for a couple days). Then when you want to make your egg rolls, the “hard” part is already done.

If you wish to make the egg rolls completely ahead of time, follow the instructions for storing leftovers in the sections below.

Storing leftover egg rolls and reheating

Once cooled completely, leftover egg rolls can be transferred to an airtight container and stored in the fridge for a couple of days.

To reheat egg rolls, place them on a baking sheet and heat them at 350F until heated through. I do not recommend microwaving them as this will make the wrapper soggy.

Can you freeze egg rolls?

Egg rolls stand up fairly well to freezing. To freeze them, follow the recipe as instructed including baking the egg rolls. Leave the egg rolls on the baking sheet and allow them to cool completely.

Once cooled, transfer the baked egg rolls to a freezer bag or container.

To reheat the frozen egg rolls, you do not need to defrost them. Simple place them on a parchment lined baking sheet and bake at 350F until heated through.

What to serve with Baked Egg Rolls

These crispy baked egg rolls are delicious dipped in a sweet and sour sauce dipping sauce or a Sweet Thai Chili Sauce.

These Chinese egg rolls make a perfect appetizer or snack, though we often like to serve them alongside our main dish as a side dish. We often serve these with stir fry dishes and homemade Chinese take-out recreations like Baked Orange Chicken.

Other Asian apps and snacks you may like these other family favorites:

Crispy Vegetable Spring Rolls
Pork Pot Stickers

I hope you enjoy this recipe as much as we do!


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

These baked egg rolls are easy to make, healthy and delicious! Stuffed with fresh vegetables and ground pork and baked not fried!
5 from 2 votes
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 cooking oil vegetable oil or olive oil, are good options
  • 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 cooking 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 soy sauce. Stir frequently and cook for about 3-5 minutes or until the vegetables begin to soften a bit (but still retain some crunch). Remove from heat and let cool.
  • Preheat oven to 400F and grease a baking dish with oil. Fill a small bowl with water and set it aside.
  • 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.
  • 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 or until golden brown. If needed, 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 a dipping sauce like Sweet Chili Sauce.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.


Calories: 166kcalCarbohydrates: 14gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 22mgSodium: 262mgPotassium: 148mgFiber: 1gSugar: 1gVitamin A: 685IUVitamin C: 3mgCalcium: 19mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

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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