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    Recipes » Appetizers » Asian Appetizers

    Crispy Baked Egg Rolls

    Published: Dec 31, 2022 by Marissa Stevens · 54 Comments

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    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!

    Crispy-Baked-Egg-Rolls- served on white plates

    Remember those spicy pork meatballs I told you about? When you make them, save half of the pork mixture and make these crispy oven baked egg rolls.

    Jump to:
    • Ingredients You Need to Make Baked Egg Rolls
    • Recipe Options
    • FAQ
    • Ideas for Dipping Sauce
    • More Crispy Baked Appetizers
    • Pair With
    • How to Make Baked Egg Rolls
    • Baked Egg Rolls Recipe Video
    • Crispy Baked Egg Rolls
    • 💬 Comments

    Ingredients You Need to Make Baked Egg Rolls

    • Lemongrass: fresh lemongrass stalk
    • Garlic: fresh garlic
    • Ginger: fresh ginger
    • Shallot
    • Jalapeño: or Serrano peppers for extra spicy kick
    • Bacon
    • Cilantro: fresh cilantro
    • Ground Pork: plain, unseasoned ground pork
    • Sesame Oil: plain sesame oil (not toasted) or peanut oil
    • Green Cabbage
    • Carrot: fresh carrot
    • Green Onions
    • Egg Roll Wrappers: store bought or homemade
    • Salt and Freshly Ground Black Pepper

    Recipe Options

    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!

    Pork-Egg-Roll-Filling in a skillet

    FAQ

    How do I make egg rolls crisp in the oven?

    Bake them in a 400˚F until crispy outside and hot inside.

    Should I brush rolls before baking?

    For the crispiest exterior, brush egg rolls with sesame oil or peanut oil before baking.

    Can I freeze egg rolls?

    Yes. Freeze uncooked egg rolls on a parchment lined baking sheet in a single layer to keep them from sticking together. Transfer to a freezer safe bag or other airtight container once frozen solid. Bake or fry within 3 months. (No need to thaw before baking.)

    Should frozen egg rolls be thawed before cooking?

    No. Bake them from frozen.

    How long should I bake frozen egg rolls in oven?

    Bake egg rolls from frozen for ~20 minutes on a baking sheet in an oven preheated to 400˚F, until crispy outside and heated through.

    Ideas for Dipping Sauce

    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:

    • Baked Coconut Shrimp
    • Baked Buffalo Wings
    • Baked Buffalo 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

    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.)

    Pork and Aromatics for Egg Rolls
    Pork mixed with Aromatics

    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, then turn up the heat to cook off excess liquid. Set aside.

    Cooking vegetables for egg rolls
    Pork and Aromatics cooked together

    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.

    Assembling Egg Rolls step 1
    Assembling Egg Rolls step 2
    Assembling Egg Rolls step 3

    Brush egg rolls all over with sesame oil. Bake until golden brown, 15 to 18 minutes. Serve.

    Brushing Egg Rolls with OIl
    Egg Rolls Ready to Bake

    Baked Egg Rolls Recipe Video

    SUBSCRIBE TO VIDEOS

    Crispy-Baked-Egg-Rolls- served on white plates

    Crispy Baked Egg Rolls

    Marissa Stevens
    This recipe makes 10 egg rolls. You could also make mini-rolls to serve as appetizers using wonton wrappers instead. If you do this, reduce the baking time to 8 to 10 minutes or until golden brown.
    5 from 9 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Course Main Course
    Cuisine Asian
    Servings 10 egg rolls
    Calories 123 kcal

    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 cut crosswise into 1-inch pieces
    • ¼ cup fresh cilantro packed
    • ¼ teaspoon fine sea salt plus more to taste
    • ½ teaspoon freshly ground black pepper plus more to taste
    • 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 until beginning to soften, 2-3 minutes. Add pork mixture; cook and stir, breaking into small pieces until pork is cooked through, about 5 minutes. Increase heat to medium-high and cook until most of the liquid has evaporated, 3-5 minutes. Remove from heat and 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.

    Nutrition

    Calories: 123kcalCarbohydrates: 9gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 18mgSodium: 166mgPotassium: 141mgVitamin A: 1115IUVitamin C: 6.5mgCalcium: 19mgIron: 0.8mg
    Keyword cravings, light, party food
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Asian Appetizers

    • Soy Sauce Eggs
    • Pork Belly Sliders
    • Asian Pork Meatballs with Quick Pickled Vegetables and Spicy Mayonnaise
    • Fresh Spring Rolls with Shrimp and Peanut Dipping Sauce

    Reader Interactions

    Comments

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      Recipe Rating




    1. maggie pixley says

      November 06, 2018 at 6:13 am

      Can I pre fry the pork sausage to avoid all that grease and just add it to vegetables after those are cooked?

      Reply
      • Marissa says

        November 06, 2018 at 8:49 am

        Hi, Maggie. The ground pork I use for this tends to be quite lean, but it's a good idea to drain off any excess fat after you've cooked the pork and vegetable mixture. I've added that note to the recipe. Thank you!

        Reply
    2. Crystal says

      October 31, 2018 at 8:43 am

      Your instructions are confusing. You say to put the first 9 ingredients in the food processor. The first 9 ingredients are the sesame oil thru the jalapeño?? In the pictures the cabbage, carrots, and green onions have not been put into the food processor but are chopped? So I ask what exactly goes into the food processor?

      Reply
      • Marissa says

        October 31, 2018 at 10:24 am

        Thank you, Crystal! I just re-read my instructions and they really were confusing. I've rewritten the initial steps and hope that they're more clear. Please let me know if you still have questions! 🙂

        Reply
    3. Ellen says

      September 11, 2018 at 6:18 am

      What do I do with the 1 slice of bacon listed on the ingredients? Does it go into the food processor bowl with the vegetables? Thanks.

      Reply
      • Marissa says

        September 12, 2018 at 1:07 pm

        Hi Ellen. Yes, exactly! Toss it in with the other aromatics in the food processor.

        Reply
    4. annie@ciaochowbambina says

      September 25, 2017 at 9:51 am

      5 stars
      I just love egg rolls but have never made them. You have taken the fear out of it, Marissa! Thank you!! These look amazing! Pinned!

      Reply
      • Marissa says

        September 26, 2017 at 4:26 pm

        I love to hear that, Annie! Thank you so much.

        Reply
    5. Mary Ann | The Beach House Kitchen says

      September 25, 2017 at 4:56 am

      I haven't made homemade egg rolls in quite a while Marissa. You're totally inspiring me! These look delicious! Love that they're baked and not fried!

      Reply
      • Marissa says

        September 26, 2017 at 4:27 pm

        Thank you, Mary Ann! I'm with you on the baked part, as long as they're crispy I'm happy and definitely don't miss the mess!

        Reply
        • Cathy says

          November 19, 2017 at 8:50 am

          I was wondering if I made the egg rolls not can I freeze them for later use and if so would I need to thaw them before baking them?

          Reply
          • Marissa says

            November 21, 2017 at 8:53 am

            Hi, Cathy. If you freeze the egg roll, bake them frozen, no need to thaw first.

            Reply
    6. David @ Spiced says

      September 25, 2017 at 4:22 am

      I love a good egg roll, but we barely ever make them at home! These sound delicious, Marissa! And thanks for including that handy little folding guide. 🙂 I'm definitely putting these on the menu soon!

      Reply
      • Marissa says

        September 26, 2017 at 4:27 pm

        That's fantastic, David! Thank you. 🙂

        Reply
    7. Ben | Havocinthekitchen says

      September 25, 2017 at 2:42 am

      5 stars
      Homemade egg rolls? Homemade baked egg rolls? I'm sold! They look delicious and perfectly crisp. Well done, Marissa!

      Reply
      • Marissa says

        September 26, 2017 at 4:28 pm

        You crack me up, Ben! Thanks so much for your kind words.

        Reply
    8. Kelsie | the itsy-bitsy kitchen says

      September 23, 2017 at 3:47 pm

      What is wrong with me that I've never tried baking egg rolls? These look so perfectly crispy and delicious! Happy Saturday, Marissa!

      Reply
      • Marissa says

        September 26, 2017 at 4:29 pm

        Thank you, Kelsie! xo

        Reply
    9. Natalia@Cookwarelab says

      September 23, 2017 at 1:12 am

      5 stars
      This rolls make me appetize! I am gonna make this at home!

      Reply
      • Marissa says

        September 23, 2017 at 11:38 am

        Thanks, Natalia!

        Reply
    10. Dawn - Girl Heart Food says

      September 21, 2017 at 8:01 am

      5 stars
      So, anywho, another recipe of yours I HAVE to try! These look PERFECT Marissa! Love the sesame oil in the veg and on the wrappers - one of my favourite ingredients. About 15 years or so ago I took a little cooking class with my father for Chinese food. I haven't made in so long, but next time I do, these will be part of it. P.S. I picked up avocado oil last night to make your mayo this weekend 😉 Pinned! Have an awesome one, my friend! XO

      Reply
      • Marissa says

        September 22, 2017 at 12:39 pm

        That is awesome, Dawn!! Thank you...

        Reply
    11. Robbie says

      July 25, 2017 at 9:30 am

      Made these yesterday. Half of them with ground turkey instead of pork, for I had Jewish and Muslim friends over.
      Before baking I coated it with egg wash and oil. Came out looking and tasting great!

      Reply
      • Marissa says

        July 25, 2017 at 10:24 am

        That's wonderful, Robbie! Thanks for coming back to let me know. 🙂

        Reply
    12. Sabrina says

      January 05, 2016 at 7:27 am

      These look amazing and I love that you baked them instead of frying!

      Reply
      • Marissa says

        January 08, 2016 at 3:56 pm

        Thank you, Sabrina! They're still fantastically crispy which is the most important thing, right? 🙂

        Reply
        • ruth says

          January 23, 2017 at 7:12 pm

          5 stars
          This way is healthier and you don't waste oil in big amounts

          Reply
    13. Kathryn says

      October 28, 2014 at 10:17 am

      5 stars
      Made these last night. They are really good and easy, too. I made up the filling a day ahead and then rolled, brushed and baked for dinner. I served with Vidalia Onion Fig Sauce from Stonewall Kitchens, which is tasty as a sauce for the meatballs, as well.

      Reply
      • Marissa says

        October 28, 2014 at 10:26 am

        That's wonderful, Kathryn! Thanks for letting me know. That fig sauce sounds amazing - I've seen Stonewall Kitchens products in our grocery store, but have never tried them.

        Reply
    14. Lisa says

      October 18, 2014 at 9:34 am

      These look great - I'm happy to have a crispy egg roll recipe that doesn't involve deep frying. Thanks!

      Reply
      • Marissa says

        October 18, 2014 at 9:39 am

        Thanks Lisa! I agree, less fuss and mess + still crispy good!

        Reply
    15. Carla (@charliesue) says

      October 15, 2014 at 9:31 pm

      Oooh, I bet you could save half the filling for lettuce wraps too- something for everyone!

      Reply
      • Marissa says

        October 18, 2014 at 9:40 am

        That's such a good idea, Carla! This filling would be terrific in lettuce wraps...

        Reply
    16. Lorraine @ Not Quite Nigella says

      October 14, 2014 at 4:27 pm

      Marissa they look fantastic! They actually look just like these fantastic ones we had the other night. I should give them a go 😀

      Reply
      • Marissa says

        October 14, 2014 at 4:28 pm

        I hope you do, Lorraine. I ALWAYS enjoy how you riff on recipes...

        Reply
    17. amanda @ fake ginger says

      October 14, 2014 at 3:06 pm

      Egg rolls are my favorite food ever! I definitely want to make this.

      Reply
      • Marissa says

        October 14, 2014 at 3:24 pm

        I love them too! Something about those meatballs just screamed to be wrapped up in an egg roll. 😉

        Reply
    18. Shashi @ runninsrilankan says

      October 14, 2014 at 8:55 am

      I've seen those Nasoya egg roll wraps at the grocery store - I did not know baking them was an option - Marissa, these look fantastic!

      Reply
      • Marissa says

        October 14, 2014 at 9:09 am

        Thanks Shashi... It's so easy + still crispy, hands off, less mess!

        Reply
    19. Matt Robinson says

      October 14, 2014 at 8:12 am

      The perfect appetizer, these look so good Marissa!

      Reply
      • Marissa says

        October 14, 2014 at 10:09 am

        Thanks, Matt!

        Reply
    20. Kristi @ Inspiration Kitchen says

      October 14, 2014 at 7:38 am

      Wow Marissa! These look amazing. We are huge fans of egg rolls. I'm pinning this for later!

      Reply
      • Marissa says

        October 14, 2014 at 8:48 am

        Thanks Kristi!

        Reply
    Newer Comments »

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