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Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce

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A delicious finger food or afternoon snack, Baked Egg Rolls are a favorite Asian food. This crispy egg roll recipe is a healthier version than its fried egg roll counterpart as it is oven-baked. 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.

Closeup side view of Baked Egg Rolls on a black plate with herbs

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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? Foodtimeline.org 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.

Ingredients

For the Egg Rolls

  • Ground turkey, or your favorite ground meat like chicken or pork
  • Store bought coleslaw, I prefer one with carrots
  • Soy Sauce
  • Grated fresh ginger
  • Five-spice powder
  • Sliced scallions
  • Garlic cloves
  • Egg roll wrappers
  • Cooking oil, for brushing the egg rolls before baking

For the Dipping Sauce

This simple dipping sauce adds delicious flavor to the baked egg rolls. Here’s what you need to make it:

  • Soy sauce, I prefer reduced sodium
  • Vinegar, white or apple cider vinegar
  • Brown sugar
  • Fresh ginger, grated
  • Garlic cloves
  • Crushed red pepper flakes
  • Sesame oil

Frequently Asked Questions

Can you freeze the baked Egg Rolls?

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.

Do I have to make the dipping sauce?

If you’re after something a little easier, serve these egg rolls with sweet chilli sauce for dipping.

What is the best way to wrap an egg roll?

I find this video tutorial super helpful!

Side view of stacked baked egg rolls with chop sticks

A few more recipes you might enjoy!

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Closeup side view of Baked Egg Rolls on a black plate with herbs

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. 
4.7 from 3 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16 servings

Ingredients

  • 1 lb ground turkey
  • 4 cups coleslaw mix with carrots
  • 3 tablespoons soy sauce reduced sodium
  • 1 teaspoon ginger grated
  • 1/2 teaspoon Five Spice powder
  • 4 scallions, sliced diagonally, about 1/2 cup
  • 2 garlic cloves minced
  • 16 egg roll wrappers
  • oil for brushing wrappers

Ginger Soy Dipping Sauce

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

Instructions

  • 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 filling on the bottom third of an egg roll wrapper; fold sides toward the 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 oil over rolled egg rolls before baking.
  • Bake in a 425-degree oven for 10-15 minutes, or until lightly browned.

Soy Ginger Dipping Sauce

  • 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.

Notes

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.

Nutrition

Calories: 78kcal | Carbohydrates: 9g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 281mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Appetizers
Cuisine: Asian
Keyword: baked spring rolls, baked egg rolls

8 Comments

    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!

  1. 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?

  2. Pingback: Cooking with Children: This is How We Roll – Sprinkle and a Dash

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