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Baked Veggie Egg Rolls

Looking for a way to make an at home Asian meal really feel like take out? Why not add egg rolls to the mix? Since egg rolls are traditionally deep fried and sometimes packed with some questionable or unidentifiable ingredients, I have started making my own baked, veggie packed egg rolls at home. Not only do they taste delicious, but they are packed with vegetables and perfect for getting any non-vegetable eating family members to dig in. You can make them with any vegetable combination you like and even switch up the sauce to truly make them your own. This version is fairly traditional using cabbage, carrots, and mushrooms; but any veggie combination will work. Oh and did I mention they are under 100 calories and only 1 PointsPlus® per roll!!

Baked Veggie Egg Rolls
Servings: 12
Serving Size: 1 egg roll
Nutritional Information: 91 calories, 1.3g of fat, 20.9g of carbohydrates, 1.2g of fiber, 3.7g of protein, 1g of sugar
Weight Watchers® PointsPlus®: 1 *

Ingredients

  • 2 tsp. sesame oil
  • 1/2 cup red onion, minced
  • 1 clove of garlic, minced
  • 1 tbsp. fresh ginger
  • 1 carrot, grated
  • 3 cups cabbage, shredded
  • 1 cup mushrooms, sliced very thin (julienned)
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 12 egg roll wrappers

Instructions

  1. Preheat the oven to 400 degrees.
  2. Heat 1 tsp. of sesame oil in a skillet over medium high heat. Add the onion and cook for 3-5 minutes until it begins to become translucent. Add the garlic and ginger and cook for 1 minute. Stir in the cabbage, carrots, and mushroom. Cook for an additional 3-5 minutes until they begin to soften.
  3. Stir in the oyster sauce and soy sauce cook for 2-3 minutes to let flavors combine. If the mixture appears watery, add a touch of cornstarch.
  4. To assemble the egg rolls, place about 1/3 of a cup of the mixture in the center of the egg roll wrapper. Fold according to the directions on the package – basically pulling one corner over the filling, folding in the sides, and then rolling. Moisten the corner with water to close the egg roll. Spray with cooking spray.
  5. Bake for 12-15 minutes until they begin to brown, flipping them once. Then, to crisp up the outside more, place under the broiler for 1-2 minutes per side to get a nice crunchy exterior.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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About

I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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18 Response to Baked Veggie Egg Rolls

  1. Lynne on March 20, 2014

    Kristen you have rocked my world with this recipe! I cannot wait to try these. YUM!

    Reply
  2. kc2volley on March 20, 2014

    So how many eggrolls does this recipe make? Just one?

    Reply
  3. Janice on March 23, 2014

    Hi Kristen! I followed recipe to the”T” and barely got 7 rolls. Did I cook my cabbage down too long or what might have changed it so drastically? I used a scant 1/3 cup per roll. Thanks for any advice:). Janice

    Reply
    • Kristen on March 25, 2014

      That’s strange. It could be the cabbage, but it shouldn’t be that different. I am going to go ahead and adjust the recipe slightly since it is always better to have a bit extra.

      Reply
  4. Liz on March 27, 2014

    I made these the other night and they were wonderful! Omitted the mushrooms because my husband isn’t a fan and had extra cabbage and carrots, and dipped em in some sweet & sour sauce. Delicious!

    Reply
  5. Allie on April 18, 2014

    Will left overs keep in the fridge or freezer a few days? Do they reheat well? 12 will be way too much but if they’ll keep, I’ll just put the extras in the fridge/freezer

    Reply
  6. Diane on April 30, 2014

    egg rolls are made with egg aren’t they? That is not vegan but I found this in the vegan recipe site? Can the rolls be found without egg in them? Thanks, Diane

    Reply
    • Kristen on April 30, 2014

      Hi Diane! Egg rolls are actually not always made with eggs but instead refer to the wrappers which used to be mostly made with an egg based dough. At least that it what I have been told. The wrappers I use are actually vegan, which is why I included them in the Vegan category. Thanks!

      Reply
  7. Diane on April 30, 2014

    Can you give me the name brand of the wrappers you use as I thought there was egg in the egg wrapper dough of all of them but I really haven’t checked closely lately. Really like your vegan recipe section. Keep them coming please. Thanks, Diane

    Reply
  8. Jeanine on May 15, 2014

    I calculated the points by the nutrition value on recipe it says 3pp per roll :(

    Reply
    • Kristen on May 16, 2014

      It must be the brand of wrappers you are using. I have noticed they can vary a lot depending on brands.

      Reply
  9. Jeanine on May 16, 2014

    I went by the info on your recipe I haven’t made them yet :)

    Reply
  10. Alison on May 18, 2014

    Would you be able to make a double batch and freeze them prior to baking? Thank you! Making these tonight. I like to have extras for work lunches.

    Reply
    • Kristen on May 19, 2014

      That should work fine :) I would recommend freezing them for about 1 hour uncovered to eliminate some extra moisture and then packing them away in a freezer safe container.

      Reply
      • Alison on May 19, 2014

        Thank you so much!

        Reply
  11. Jan on May 27, 2014

    Hi

    I can’t find an egg roll wrapper that is gluten free. Would the rice wrappers work ?

    Thanks

    Reply
  12. Sharon on July 27, 2014

    I made these yesterday. Didn’t follow the measurements though. I just chopped, cut and sliced everything I have left of the cabbage, carrots, shrooms, onions, garlic and ginger and mixed it with oyster sauce and soy sauce. My kids loved it! There was no leftover and they asked for more! Will definitely make this again. Thanks for the recipe.

    Reply

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