Baked Veggie Egg Rolls - Slender Kitchen

Baked Veggie Egg Rolls

Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content


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 per roll!!

Prep Time

Baked Veggie Egg Rolls

Prep Time: 
Cook Time: 
Total Time: 


  • 2 tsp. sesame oil
  • 1/2 cup red onion, minced
  • 1 U garlic clove, minced
  • 1 tbsp. fresh ginger
  • 1 U carrot, grated
  • 3 cups green cabbage, shredded
  • 1 cup mushrooms, sliced (julienned)
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 12 U egg roll wrappers (7" square)

Nutritional Facts

Serving Size: 
1 roll (70g)
Amount Per Serving
Calories 112
Calories from Fat 12
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 3mg
Sodium 285mg
Total Carbohydrate 21g
Dietary Fiber 1g
Sugars 1g
Protein 4g


  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.
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