Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce

Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce

A delicious finger food or afternoon snack, egg rolls are a favorite Asian food. This egg roll recipe is a healthier version than its fried egg roll counterpart as it is oven-baked, yet still crispy. Incredibly easy to make, these egg rolls use a store-bought coleslaw mix and egg roll wrappers. The dipping sauce is also easy to make with ingredients you likely already have on hand.

Egg rolls, a popular snack and street food, are found in various varieties in most Asian cultures. As are their lighter cousin, the spring roll.

Curious about its origins? reports that egg rolls “date back to ancient China.” Their popularity in the United States is likely due to early Chinese settlers making these tasty treats as early as the mid-1800s.

In case you were wondering about the difference between egg rolls and spring rolls? It’s all in the wrapper. Egg rolls are made using a dough-like “egg” wrapper and spring rolls are made using a rice paper wrapper. Often the fillings of both are a meat and vegetable mix while noodles are added to spring rolls.

Oven Baked Egg Rolls


1 pound ground turkey
4 cups coleslaw mix (with carrots)
3 tablespoons reduced-sodium soy sauce
1 teaspoon grated ginger
1/2 teaspoon five-spice powder
4 scallions, sliced diagonally (1/4 cup)
2 cloves garlic, minced
16 egg roll wrappers

vegetable oil for brushing egg rolls


Preheat oven to 425-degrees. Prepare a rimmed baking sheet with cooking spray.

In a medium skillet, cook turkey over medium-high heat until it is no longer pink. Drain any excess moisture.

Stir remaining ingredients into the turkey: coleslaw mix, soy sauce, grated ginger, five-spice powder, scallions, and garlic. Continue to cook for 2-3 minutes, stirring occasionally, until the coleslaw mix is wilted. Remove from heat and allow to cool slightly.

Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam-side down on a baking sheet coated with cooking spray. Repeat.

Brush vegetable oil over finished egg rolls before baking. Or spray with cooking spray.

Bake in a 425-degree oven for 10-15 minutes, or until lightly browned.

Freezer Option:

Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

How to Wrap an Egg Roll


Ginger Dipping Sauce

A simple dipping sauce with delicious flavor.


1⁄4 cup soy sauce, reduced sodium
3 tablespoons vinegar, white or apple cider vinegar
1⁄4 cup brown sugar
1 tablespoon fresh ginger, grated
2 cloves garlic, smashed
1⁄2 teaspoon crushed red pepper flakes
2 teaspoons sesame oil


Whisk together all the ingredients in a small saucepan. Bring to a boil, whisking all the while until it thickens. Remove from heat and cool to room temperature.

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6 thoughts on “Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce

  1. […] Healthy Egg Rolls  I’ll admit the idea of baking makes them healthier, but frying in a little oil to crisp up the shells and then baking as instructed in the recipe is the ticket to flavor success. […]

    1. Stephanie Wilson

      Sounds yummy!

  2. Sharon

    I have made this numerous times, so good! Thanks! I just wish the wrappers were in the grocery around my area. Guess I need to learn how to make them:) Got a recipe for them anybody?

    1. Stephanie Wilson

      Hi Sharon! Thanks so much for that news!! I’ve haven’t made my own wrappers because they’re readily available in my markets. But I’m intrigued and am going to try it. Here is a recipe that looks and sounds fairly simple with good reviews:

  3. Malary

    Any chance you think we can make these without the meat??? They look amazing!

    1. Hi Malary! That’s a great idea. I’ve not tried these without meat but I don’t know why it wouldn’t work! You might try adding some glass noodles or cellophane noodles instead of the meat. I’m going to play around with the recipe and hopefully post a meat free version soon!

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