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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.

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:

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 1/4 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

Crispy Baked Egg Rolls

5 from 11 votes
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Course: Main Course
Cuisine: Asian
Calories: 123
Servings: 10 egg rolls
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.

Ingredients  

  • 1 thick stalk lemongrass coarse outer leaves discarded and tender leaves coarsely chopped
  • 2 cloves garlic peeled and crushed
  • 1/2 inch fresh ginger peeled and chopped
  • 1 shallot coarsely chopped
  • 1 jalapeño
  • 1 strip uncooked bacon cut crosswise into 1-inch pieces
  • 1/4 cup fresh cilantro packed
  • 1/4 teaspoon fine sea salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 1/2 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 1/4 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: 123kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 166mg | Potassium: 141mg | Vitamin A: 1115IU | Vitamin C: 6.5mg | Calcium: 19mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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58 Comments

  1. David @ Spiced says:

    5 stars
    That pork mixture sounds fantastic, Marissa! A neighbor just brought some eggrolls over as part of a snack board, and they were gone in a flash. I love this baked version – I’ll have to make a batch soon!

  2. Elaine says:

    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. 🥰

    1. Marissa Stevens says:

      aww…I love to hear this, Elaine! Hope you love them.

  3. Sandra says:

    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!

    1. Marissa says:

      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!

  4. SusieQ says:

    Sounds great! Can I use wonton wraps instead of egg roll wraps?

    1. Marissa says:

      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!

  5. Dulce says:

    5 stars
    Perfect appetizers. Thanks for the great recipe.

    1. Marissa says:

      My pleasure! So glad you enjoyed them!!