Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls are a healthier alternative to that family-favorite take-out treat. Great to freeze for later so you always have some on hand!

Healthier Family Favorites

Today we are very excited to be partnering with American Family Insurance as a part of their #ChooseDreams campaign to help promote healthy, quality living. The Sunday Supper members today are coming together to turn their family favorites and comfort foods into healthier choices that the family will love.

Sounds like a fun challenge. Doesn’t it?

Tim and I had such a fun time reminiscing about old favorite recipes that we could make healthier by sneaking in veggies, going with a leaner meat, or finding other substitutions that would be tasty, but still satisfy that nostalgic longing.

The cool thing was, as we went through these family favorites, many of them either didn’t need too much remaking or we had already made over. Like Stuffed Peppers vegified with beans, and Spaghetti with Homemade Meatballs that use spices rather than a fatty meat for flavor. (Thanks for teaching us to love healthier food mom!)

But, what to make for today?

Healthier Homemade Egg Rolls

Then, I thought about the easy Asian nights my family would have. My mom would pop some frozen egg rolls into the oven and whip up a batch stir fry or fried rice with extra veggies to balance out the egg rolls. We knew they weren’t the best for us, but they were a treat.

Tim’s family didn’t eat egg rolls much, only occasionally when they ordered takeout. But, in recent years, my obsession with them has definitely worn off on him, and they have become a family favorite in this house too.

If you managed to dig through our freezer right now, you would find a box of frozen egg rolls. But, only until that box is gone. I promise.

There really is no point to buy them any more, because, these Baked Vegetable Egg Rolls are lower in calories, fat, sugar, and salt than the store-bought version that we currently have in our freezer.

And, they’re not difficult to put together at all.

Making Baked Vegetable Egg Rolls

We used our own Homemade Egg Roll Wrappers for these. (Actually, we had some frozen from our last Egg Roll post, and they thawed like a dream!) But, you could purchase Egg Roll Wrappers (or the large, 5″, Wonton Wrappers) from the store to save time. The wrappers are typically found in the produce section of your grocery store, near the ginger, sprouts, and greens.

Once you have the wrappers out of the way (and making your own really only takes an extra 20 minutes), all that is needed is to saute up your veggies, roll them up, and bake them to a crisp.

Sure, you can’t quite get that deep-fried golden crunch, but these Baked Vegetable Egg Rolls do deliver a smooth crispness that satisfies just as well.

And don’t forget the Sweet and Sour Sauce! (You don’t even have to tell your family that this version is primarily fruits and vegetables!)

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5 from 1 vote

Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls are a healthier alternative to that family-favorite take-out treat. Great to freeze for later so you always have some on hand!

Yield: 18-20 egg rolls

Prep Time1 hour hr 25 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Appetizer

Cuisine: Asian

Servings: 18 people

Calories: 112kcal

Author: Sarah | Curious Cuisiniere

Ingredients

For the Filling

• 2 tsp oil (peanut or canola)
• 2 garlic clove, minced
• 1 inch fresh ginger, peeled and minced
• ½ sweet onion, sliced
• 1 celery stalk, sliced
• 2 carrots, sliced into matchsticks
• ½ red pepper, sliced
• ½ lb cabbage, sliced thin
• ¼ lb bean sprouts
• 3 Tbsp rice vinegar
• 1 1/2 Tbsp soy sauce
• 1 tsp white sugar

For the Rolls

• 18-20 large (5 inch) Egg Roll Wrappers
• 2 Tbsp oil (or cooking spray), for greasing the pan and brushing the rolls before baking

Instructions

• (If making your own Egg Roll Wrappers using This Recipe, make the wrapper dough first and allow it to set while you prepare the filling.)

For the Filling

• Heat oil in a large wok or frying pan.
• Add ginger and garlic, and sauté until fragrant, 30 seconds.
• Add onion, celery, carrots, and red pepper, and sauté 1-2 minutes, until the onions begin to soften.
• Add sliced cabbage, bean sprouts, vinegar, soy, and sugar. Toss well and continue to sauté for 1-2 minutes, until the cabbage begins to soften.
• Remove the filling from the heat and let cool slightly before filling egg rolls.

For the Rolls

• Preheat oven to 450F.
• Place one egg roll wrapper on the counter with a point facing you.
• Spread 1 Tbsp of filling in a line, slightly below center of the wrapper.
• Start by rolling the bottom corner over the filling, tightly, until you reach just above half of the wrapper. Then, fold in the two side corners. Lightly brush the final corner with some water to help it stick better, and finish rolling up the rolls away from you.
• Place, seam-side down, on a greased baking sheet.
• Continue with the remaining wrappers and filling.
• Brush with oil or spray with cooking spray.
• Bake for 20-25 minutes, until golden and crisp.

Nutrition

Serving: 1egg roll | Calories: 112kcal | Carbohydrates: 20.5g | Protein: 3.6g | Fat: 1.5g | Cholesterol: 3mg | Sodium: 214mg | Fiber: 1.1g | Sugar: 0.9g

Take a look at how the Sunday Supper crew is lightening up their family favorite recipes. Maybe you’ll discover your family’s new favorite! 

Savory

• Corn and Crab Chowder by The Dinner-Mom
• Healthy Chicken Salad by Run DMT
• Lighter Beef Tacos by Alida’s Kitchen
• Meatballs with Vegetable Noodles and Fresh Tomato Sauce by The Girl In The Little Red Kitchen
• Roasted Cauliflower Mac & Cheese by The Messy Baker

Sweet

• Chewy Coconut Granola Bars by Savvy Eats
• Enlightened Southern Banana Puddings by The Weekend Gourmet

Disclosure: This post was sponsored by American Family Insurance. All opinions are my own.

This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come. Enjoy! 

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/