You don't need to get out your deep fryer to have crispy and delicious egg rolls - these Pork and Vegetable Crispy Baked Egg Rolls are easy to make, truly crispy and absolutely delicious. They're the perfect crowd pleasing appetizer!
Remember those spicy pork meatballs I told you about? When you make them, save half of the pork mixture and make these crispy baked egg rolls.
Jump to:
You can certainly pan fry, or even deep fry these, but I decided to bake them brushed with sesame oil. They turned out crispy and delicious. For holidays or any kind of gathering, these are sure to be gobbled up quickly. Kids love them too!
If you’re feeling ambitious, you can make your own egg roll wrappers. Or buy them, as I did. The package insert even included a handy guide to assembling the rolls. (Also see photos below in recipe steps.)
Ideas for Dipping
As for dip, we had some savory plum sauce that our friend Beth made that was just perfect. You could also combine soy sauce, rice vinegar, sriracha and toasted sesame oil (all to taste) for a simple and delicious dip. Sweet Chili sauce would also be excellent!
More Crispy Baked Appetizers
With a few simple techniques, you can make truly crispy versions of foods that are traditionally deep fried, like these Baked Coconut Shrimp, Baked Buffalo Wings and Baked Chicken Tenders.
Pair With
These are perfect party fare, but I also love to serve them as an appetizer for dishes like Cauliflower Fried Rice or Tom Kha Gai. Or alongside Chinese Cucumber Salad.
How to Make Baked Egg Rolls
1. In the bowl of a food processor combine aromatics: lemongrass, garlic, ginger, shallot, jalapeño, raw bacon slice, cilantro, salt and pepper. Process into a fine paste, scraping down the sides of the bowl as necessary. Combine aromatics with raw ground pork in a medium bowl and set aside. (Note: If mixing with your hands, wear gloves to prevent irritation from raw jalapeño.)
Step 2: Heat sesame oil in a large skillet; add cabbage, carrots and green onions. Cook and stir 1 minute. Add ground pork and aromatic mixture; cook and stir until pork is cooked through, draining off any excess fat. Set aside.
2. How to roll egg rolls step by step: When filling has cooled, line a baking sheet with parchment paper and preheat oven to 400ºF. Scoop ¼ cup filling into an egg roll wrapper laid flat at a diagonal. Fold side corners toward middle and roll up as you would a burrito. Place on prepared baking sheet and repeat with remaining pork mixture.
3. Brush egg rolls all over with sesame oil.
4. Bake until golden brown, 15 to 18 minutes. Serve.
Baked Egg Rolls Recipe Video
Pork and Vegetable Crispy Baked Egg Rolls
Ingredients
- 1 thick stalk lemongrass coarse outer leaves discarded and tender leaves coarsely chopped
- 2 cloves garlic peeled and crushed
- ½ inch fresh ginger peeled and chopped
- 1 shallot coarsely chopped
- 1 jalapeño
- 1 strip uncooked bacon
- ¼ cup fresh cilantro packed
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ pound ground pork
- 2 teaspoons sesame oil plus more for brushing egg rolls before baking
- 1 cup finely chopped green cabbage
- 1 medium carrot shredded
- 4 green onions finely chopped
- 10 egg roll wrappers
Instructions
For the Egg Roll Filling:
- Add first 9 ingredients to the bowl of a food processor (lemongrass through pepper). Process mixture until it becomes a paste, scraping down the bowl occasionally. Transfer to a medium bowl.
- Add ground pork to lemongrass mixture and use your hands to combine, taking care not to over-mix. (I recommend gloves for this as raw jalapeño can cause severe skin irritation.)
- Heat 1 teaspoon sesame oil in a large skillet over medium heat. Add cabbage, carrot, and green onions. Cook and stir for about 1 minute. Add pork mixture; cook and stir, breaking into small pieces until pork is cooked through, draining off excess fat. Set aside to cool (refrigerate to speed the cooling process).
Assemble and Bake the Egg Rolls:
- Preheat oven to 400ºF.
- Line a baking sheet with parchment paper.
- When filling has cooled, scoop ¼ cup into an egg roll wrapper laid flat with a corner facing you. Fold bottom corner up over filling, then fold two opposite corners toward the middle. Roll up, burrito style, and place on parchment lined baking sheet. Repeat with remaining egg rolls. Arrange egg rolls spaced apart so they brown evenly.
- Brush egg rolls all over with sesame oil.
- Bake until golden brown, 15 to 18 minutes to your desired amount of crispness. Take care not to bake them too long which can result in a hard outer layer - you're after crispy! Serve.
Omg! Just took egg rolls out of oven and they are dynamite! Thank you for a great and easy recipe. Once out I took a pastry brush and ran butter on wrapper while hot. Can’t wait to taste one. They smell divine. 🥰
aww...I love to hear this, Elaine! Hope you love them.
This recipe and complete directions on rolling the egg rolls is great. I plan to make these based on your directions. Can you just point out some wraps that you would suggest? There are so many types of wraps at the Asian market near me.....I tend to get overloaded with options when I am there. Thanks!
Hi, Sandra! I hope you love them - they're a favorite in our house! 🙂 On the egg roll wrappers, I look for Nasoya brand because of the simple ingredients they use. Some brands include a lot of preservatives etc... Enjoy!
Sounds great! Can I use wonton wraps instead of egg roll wraps?
Hi SusieQ! I haven't made these with wonton wraps, but I don't see why not. Instead of rolling them up, I would fold them into triangles, taking care not to overfill them. You'll want to reduce the baking time. I'd start checking them at about 10 minutes - you want the filling to be done and the outsides perfectly crisp. Enjoy!
Perfect appetizers. Thanks for the great recipe.
My pleasure! So glad you enjoyed them!!