Baked Vegetable Egg Rolls

Spring roll wrappers are thinner than egg roll wrappers, allowing them to bake and crisp in the short baking time.

Serves: 8Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8


  • 2 Tbsp. olive oil, divided
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, minced
  • 1 cup shredded red cabbage
  • 1 Tbsp. grated gingerroot
  • 1⁄4 cup minced cilantro
  • 2 Tbsp. low-sodium soy sauce
  • 1⁄2 cup grated carrot
  • 1⁄2 cup frozen baby peas, thawed
  • 3 Tbsp. hoisin sauce
  • 16 spring roll wrappers


  • Preheat oven to 400°F. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and garlic; stir-fry for 4 minutes. Add cabbage and gingerroot; stir-fry until vegetables are tender and liquid has evaporated.
  • Remove from heat and stir in cilantro, soy sauce, carrot, peas, and hoisin sauce. Let cool for 20 minutes.
  • Arrange spring roll wrappers on work surface. Place two tablespoons of the filling on a wrapper. Brush the edges with water and roll up, folding in sides to enclose filling. Brush with a bit of olive oil and place on baking sheet.
  • Repeat with remaining wrappers. Bake for 15 minutes, then turn and bake for 10 minutes or until rolls are browned and crisp. Cool and cut in half to serve.