Egg Rolls

This homemade alternative to the popular Chinese takeout appetizer is simple and satisfying. Our egg rolls are baked instead of fried, resulting in light and crispy vegetable-filled goodness. Sweet and sour sauce for dipping is a must.

STEP ONE – Preparations

  1. Preheat the oven to 375°F.
  2. Line a large baking sheet with aluminum foil.
  3. Get out a large frying pan, a small bowl, and a serving platter.
  4. Get out a medium saucepan and another small bowl.

STEP TWO – Make the Filling


1 tablespoon canola oil
¼ medium peeled and minced onion
4 minced green onions
1 tablespoon minced garlic
¼ teaspoon grated fresh ginger
3 medium peeled and grated carrots
1 medium green cabbage head finely sliced with the outer leaves removed
2 teaspoons cornstarch
¼ cup reduced-sodium soy sauce
1 ½ teaspoons sesame oil


  1. In the large frying pan, heat the canola oil over medium heat.
  2. Add the onions, garlic, and ginger and cook for 3 minutes.
  3. Add the carrots and cabbage and cook for 10 minutes until the cabbage has shrunk.
  4. In the small bowl, dissolve the cornstarch in the soy sauce.
  5. Slowly pour over the vegetables and mix to create a glaze.
  6. Add the sesame oil and stir to incorporate.
  7. Remove the pan from the heat and set aside.

STEP THREE – Assemble and Bake


1 package 20 egg roll wrappers
Canola oil


  1. Place the wrappers on a clean surface in a diamond shape.
  2. Divide the filling among them and fold the bottom point over the filling.
  3. Fold over the right and left points, then roll up to the top point.
  4. Dampen your fingertips and pinch to seal the seams.
  5. Gently rub a little canola oil on the egg rolls and place on the baking sheet.
  6. Repeat until all the wrappers are filled.
  7. Bake for 10 minutes.
  8. Flip and bake for another 5 minutes until golden and crispy around the edges.
  9. Transfer the egg rolls to the serving platter.

STEP FOUR – Make the Sweet and Sour Sauce


½ cup pineapple juice
⅓ cup brown sugar
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon water


  1. In the medium saucepan, add the pineapple juice, sugar, vinegar, ketchup, and soy sauce and bring to a boil.
  2. In the small bowl, combine the cornstarch and water.
  3. Slowly add to the pot and stir until thickened.
  4. Let the sauce cool briefly and serve alongside the egg rolls.

Recommended Serving Size: 5 egg rolls with 2 tablespoons sauce

Exchanges: 3 starch, 1 veg, 1 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

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