35-Minute Vegetarian Egg Rolls (Oven Baked)
Oven-baked vegetarian egg rolls get every bit as crisp and shatteringly crunchy as fried ones, but with a fraction of the oil and none of the mess. The filling is a savory mix of cabbage, carrots, and mushrooms seasoned with soy and sesame, all tucked into a crackly wrapper.
They feel like takeout but come together in just over half an hour, and the baked version means you can have hot egg rolls on a weeknight without standing over a pot of oil. This is the recipe I keep coming back to when I want something crunchy and satisfying that is not deep-fried.
What Makes These Egg Rolls So Good
The oven does all the work, and a light brushing of oil on the wrappers is what gives them their golden, blistered shell. There is no sogginess here, just a crackly outside that breaks cleanly into the tender filling.
Inside, the vegetables keep a little of their bite so each roll tastes fresh and lively, not like a steamed dumpling. The sesame oil and soy sauce do the heavy lifting on flavor and make the whole filling taste savory and a little smoky.
Ingredients
- 12 egg roll wrappers: found in the refrigerated section near tofu and wonton skins, they contain eggs so this recipe is vegetarian not vegan
- 3 cups finely shredded green cabbage: coleslaw mix works well too
- 1 cup julienned carrots: matchstick-cut so they cook quickly
- 1 cup finely chopped cremini mushrooms: white button mushrooms also work
- 3 scallions, thinly sliced: both white and green parts
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 2 tbsp soy sauce: low-sodium is fine
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tbsp vegetable oil: plus more for brushing: for sautéing and crisping the wrappers
Variations and Substitutions
- Add protein: stir in 1/2 cup crumbled firm tofu or cooked edamame for more heft
- Different vegetables: shredded Napa cabbage, julienned bell peppers, or a handful of bean sprouts swap in easily
- Spice it up: a teaspoon of sriracha or a pinch of crushed red pepper added to the filling brings heat
- Vegan version: use vegan spring roll wrappers instead of egg roll wrappers, and check that the wrappers are egg-free
- Dipping sauce: sweet chili sauce is classic, but a simple mix of soy sauce, rice vinegar, and a drip of chili oil works just as well
If you like these, you might also enjoy my baked vegetable wontons, which have a similar filling in a different shape.
How to Make Vegetarian Egg Rolls
Step 1: Sauté the Filling
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the 2 minced garlic cloves and 2 tsp grated ginger, stirring until just fragrant, about 30 seconds. Toss in the 3 cups cabbage, 1 cup carrots, and 1 cup mushrooms, and cook for 4 to 5 minutes, stirring often, until the vegetables soften and release some of their moisture but still have a little crunch. Pour in 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp rice vinegar, stir once more, then take the pan off the heat.
The filling should look glossy from the sauce and smell toasty from the sesame oil. Transfer it to a bowl, stir in the sliced scallions, and let it sit until it is cool enough to handle, about 5 minutes, so it does not steam the wrappers.
Step 2: Roll the Egg Rolls
Arrange one egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond. Place a heaping 2 tablespoons of the cooled filling across the lower third of the wrapper, leaving a border on the sides. Fold the bottom corner over the filling and tuck it snugly under the mound, then fold in the left and right corners tightly. Roll it all the way up to the top corner, dip your finger in a little water, and moisten the top edge to seal it firmly. Repeat with the remaining wrappers and filling, aiming for about 12 rolls.
A tight roll keeps the filling from spilling out while baking, but be careful not to overstuff, or the wrapper may tear. If a wrapper does split, just patch it with a small piece of another wrapper dipped in water, it will seal right up in the oven.
Step 3: Bake Until Golden
Place the rolls seam side down on the prepared baking sheet, leaving a little space between them so the air can circulate. Using a pastry brush, lightly brush the tops and sides of each roll with vegetable oil, just enough to give them a sheen. Bake for 12 to 15 minutes, pulling the sheet out halfway through to flip each roll with tongs, until they are deep golden brown and crisp on all sides.
You will hear a faint crackle when you nudge them with the tongs, and the kitchen will fill with a savory, toasted scent. The oil is what gives them that fried-texture crust, so do not skip the brushing.
Step 4: Serve with Sweet Chili Sauce
Let the egg rolls cool on the baking sheet for a couple of minutes so the wrappers set up and get even crunchier. Pile them onto a plate and serve right away with a small bowl of sweet chili sauce or your favorite dipping sauce on the side.
The wrappers will be blistered and shatter when you bite them, and the filling stays moist and savory inside. Eat them while they are still hot for the best contrast of crunchy shell and soft vegetables.
Tips for Crispy Oven-Baked Egg Rolls
- Use a colander to press out any liquid that pools in the skillet while cooking the vegetables; too much moisture in the filling can make the baked wrappers soggy.
- If you are short on time, grab a bag of pre-shredded coleslaw mix from the produce aisle and you will cut the vegetable prep down to almost nothing.
- Flip the egg rolls at the halfway mark during baking, this is the single thing that gets them evenly golden on all sides.
- For extra crunch, add a handful of bean sprouts or finely chopped water chestnuts to the filling when you take the pan off the heat.
Make-Ahead and Storage
- Refrigerate: baked egg rolls keep in an airtight container for up to 3 days, but they will lose some crispness. Reheat them in a 375°F oven or an air fryer for 4 to 5 minutes to crisp them back up.
- Freeze unbaked rolls: assemble the egg rolls, place them in a single layer on a tray, and freeze until solid, then transfer to a bag. Bake straight from frozen, adding 3 to 4 minutes to the bake time, no need to thaw.
What Goes Well with These Egg Rolls
A simple cucumber salad dressed with rice vinegar and a pinch of sugar cuts through the richness of the sesame oil and keeps the meal light. If you want something warm, a bowl of hot and sour soup or a quick vegetable stir-fry turns the egg rolls into a bigger dinner spread.
Frequently Asked Questions
Can I deep-fry these instead of baking?
Yes, heat about 2 inches of vegetable oil to 350°F and fry the rolls in small batches for 3 to 4 minutes until golden brown, turning once.
Do I have to cook the filling first?
You do. Raw vegetables release too much water in the oven and can make the wrappers gummy, plus they would not soften enough by the time the wrapper is crisp.
Can I make these vegan?
The egg roll wrappers contain eggs, so to make them vegan use vegan spring roll wrappers instead, and follow the same rolling and baking method.
Why did my egg rolls come out soggy?
The most common reason is that the filling was still warm when you rolled them, or it held too much liquid. Drain the cooked vegetables well and let the filling cool completely before assembling.
Vegetarian Egg Rolls Recipe
Ingredients
Method
- Preheat the oven to 425°F. Heat 1 tbsp vegetable oil in a skillet over medium-high and sauté the garlic and ginger for 30 seconds. Add cabbage, carrots, and mushrooms; cook 4-5 minutes until softened. Stir in soy sauce, sesame oil, and rice vinegar, then remove from heat. Mix in scallions and let cool slightly.
- Place a wrapper with a corner facing you. Spoon about 2 tbsp filling across the lower third, fold up the bottom corner, then fold in the sides and roll tightly, sealing the top edge with water. Repeat with all wrappers.
- Place rolls seam side down on a parchment-lined baking sheet. Brush tops and sides generously with vegetable oil and bake for 12-15 minutes, flipping once, until deep golden and crisp.
- Let cool for a couple of minutes, then serve hot with sweet chili sauce or your favorite dip.
