Sheet Pan Baked Egg Rolls

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Sheet Pan Baked Egg Rolls

Crispy, Flavor-Packed, and Baked to Perfection – No Frying Needed!

Making egg rolls at home might sound intimidating, but with this sheet pan method, it’s easier (and healthier) than ever. These egg rolls are baked to golden perfection with less oil, yet still deliver that satisfying crunch and bold flavor you’d expect from your favorite takeout spot. Whether you’re prepping weekday lunches, a quick dinner, or a party appetizer, these baked egg rolls are a guaranteed hit.

Pair them with sweet chili sauce, soy sauce, or your favorite dipping sauce. Serve alongside a refreshing Asian cucumber salad or some fried rice for a complete meal. Bonus: they reheat beautifully, making them a great option for meal prep, fast dinners, or even breakfast on the go.

Yields: 4 Servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients:

  • 1 tablespoon vegetable oil
  • 2/3 cup coleslaw mix
  • 1 ½ cups grated carrots
  • 1/3 cup bean sprouts
  • ½ teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1/3 cup soy sauce
  • 1/3 cup hoisin sauce
  • 12 egg roll wrappers
  • Nonstick cooking spray
  • Water (for sealing edges)

Instructions:

  1. Preheat the oven to 425°F (220°C). Lightly coat a baking sheet with nonstick cooking spray.
  2. Cook the filling:
    In a large skillet over medium-high heat, heat the vegetable oil. Add the coleslaw mix, grated carrots, and bean sprouts. Sauté for about 5 minutes, or until the vegetables begin to soften.
  3. Stir in the ground ginger and minced garlic. Cook for an additional 1–2 minutes until fragrant.
  4. Add the soy sauce and hoisin sauce, stirring until the mixture is well combined. Remove from heat and let the filling cool slightly.
  5. Assemble the egg rolls:
    Lay out one egg roll wrapper on a clean surface with a corner facing you (like a diamond). Place about 2 tablespoons of filling just below the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Dab a little water on the top corner to seal the edge.
  6. Place the assembled egg rolls seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispiness.
  7. Bake for 15–20 minutes, turning the rolls halfway through, until they are golden brown and crispy.
  8. Let them cool slightly before serving. Enjoy with your favorite dipping sauce!

Variations & Tips:

  • Make it vegan: Use vegan hoisin and soy sauces, and omit any meat or seafood fillings.
  • Add protein: Try ground chicken, tofu, shrimp, or finely chopped mushrooms for added substance.
  • Spice it up: Add a teaspoon of sriracha or chili garlic sauce to the filling for a kick of heat.
  • Taste as you go: Always adjust seasoning before assembling your egg rolls.

 

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