Egg rolls are a staple at any Asian-inspired dinner, but they can sometimes seem intimidating to make at home. I have found a way to make this process easier and healthier by baking them on a sheet pan rather than frying. This method still gives you that crispy, satisfying texture without the extra oil. I love making these Sheet Pan Baked Egg Rolls when I’m expecting company or want to make a week’s worth of easy lunches all at once.
These egg rolls pair wonderfully with a simple dipping sauce like sweet chili or soy sauce. For a full meal, serve them alongside a light Asian cucumber salad or a hearty bowl of fried rice. If you’re prepping ahead, these egg rolls also taste great when reheated, making them perfect for work lunches or quick weeknight dinners.
Sheet Pan Baked Egg Rolls
Servings: 4 servings
Ingredients
1 tablespoon vegetable oil
2 cups coleslaw mix
1/2 cup shredded carrots
1/2 cup bean sprouts
1/2 teaspoon ground ginger
cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
12 egg roll wrappers
Cooking spray
Directions
Preheat your oven to 425°F (220°C) and lightly grease a sheet pan with cooking spray.
In a large skillet, heat the vegetable oil over medium-high heat. Add coleslaw mix, shredded carrots, and bean sprouts, and cook until they start to soften, about 5 minutes.
Add the ground ginger and minced garlic to the skillet and cook for another 2 minutes until fragrant.
Stir in soy sauce and hoisin sauce, mixing well. Remove from heat and let the filling cool slightly.
Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling near one corner of the wrapper.
Fold the corner closest to the filling over the filling, then fold in the sides and roll up tightly. Use a bit of water to seal the edges.