Crispy Oven Baked Egg Rolls for a Guilt-Free Snack Delight

Delight in these Crispy Oven Baked Egg Rolls, a healthier twist on a classic favorite, perfect for satisfying cravings without guilt.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 4 egg rolls

Course: Appetizers

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wrappers

1 pack Egg Roll Wrappers

For the Filling

1 cup Cole Slaw Mix or fresh cabbage and carrots
2 cloves Minced Garlic fresh preferred
1 teaspoon Ground Ginger or substitute with freshly grated ginger
2 tablespoons Soy Sauce use tamari for gluten-free
to taste Salt
to taste Pepper

To Achieve Crispiness

1 spray Cooking Spray (olive oil or vegetable oil) for a crispy finish

Equipment

Oven
Baking sheet
Parchment paper
Large Bowl
spoon

Method

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine cole slaw mix, minced garlic, ground ginger, soy sauce, salt, and pepper. Stir until well mixed.
Place an egg roll wrapper in a diamond shape, spoon 2-3 tablespoons of filling near the bottom edge, and roll tightly, sealing edges with water.
Lay filled egg rolls seam side down on the baking sheet with space in between.
Lightly spray the tops of egg rolls with cooking spray for optimal crispiness.
Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
Allow to cool for 5 minutes before serving. Enjoy with your favorite dipping sauce!

Nutrition

Serving: 1egg rollCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 180mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Seal each egg roll tightly and avoid overcrowding on the baking sheet for even cooking.

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