No-Fry Egg Rolls

Hi all! I hope everyone is having a fantastic week. It’s officially finals season which means I need super quick and easy side dishes to make for the week. This week, I made several egg rolls. These are fun and easy to make. I decided to bake them, instead of fry, because it’s healthier and I personally love that crispy taste. Although, I must say, I did fry one just to test it out, and it tasted sooo good. Not that the baked ones taste bad, but lets be honest- who doesn’t like the taste of fried food. This is another recipe where you can get creative and fill them with whatever your heart desires. Let’s get started!


  • Cabbage
  • Carrots
  • Garlic
  • Ginger
  • Onion
  • Mushroom
  • Soy sauce
  • Cayenne powder seasoning
  • Nasoya egg roll wraps


  1. First, shred the cabbage in either a food processor or a nutri blender, or a grater. It’s ok if they’re not finely shredded as they will wilt while cooking.
  2. Shred the carrots, roughly chop the mushrooms and half an onion, mince the garlic, and grate the ginger.FullSizeRender-4.jpgFullSizeRender.jpgFullSizeRender-5.jpg
  3. In a large skillet, turn the heat on medium and place about a tablespoon of olive oil.
  4. Add the egg roll mixture in the skillet and sauté until all are soften.
  5. While stirring occasionally, add cayenne powder seasoning and additional seasoning of your choice- garlic powder, pepper, etc.FullSizeRender-2.jpg
  6. Add about a tablespoon of soy sauce.
  7. Turn off the heat once cooked.
  8. Preheat the oven to 400 degrees F.
  9. Get 2 large baking trays and spray with baking spray.
  10. Place water in a small bowl. This will act as a glue for the wrappers.
  11. Get a large place and place one of the egg roll wrappers on it. Make sure it’s in a triangle shape so one of the corners is facing you.FullSizeRender-7.jpg
  12. Place about 1 large spoon towards the bottom corner of the egg roll wrapper.
  13. Fold that corner in.
  14. Then roll upwards a little bit.
  15. Fold in the side corners.FullSizeRender-29.jpg
  16. Dab a little bit of water on the wrapper and continue rolling to form an egg roll.
  17. Dab a little more water on the finishing corner once wrapped.
  18. Repeat with each egg roll wrapper or until the filling mixture is finished. You can always save the extra filling mixture and use the leftovers as a snack for the next day.
  19. Place each egg roll on the baking tray.FullSizeRender-1.jpgFullSizeRender-3.jpgFullSizeRender-27.jpgFullSizeRender-28.jpg
  20. Lightly spray the top with cooking spray.
  21. Bake in oven at 400 degrees F for 15 minutes and then broil on high for 3 minutes.
  22. Let rest at room temperature for 10 minutes.FullSizeRender-25.jpg
  23. Serve with some duck sauce and enjoy!FullSizeRender-30.jpgFullSizeRender-10.jpgFullSizeRender-24.jpgFullSizeRender-8.jpg

Suggestions, Substitutions, Tips & Tricks:

  • A quarter of a cabbage should be enough for the 20 egg roll wrappers that come in 1 package of nasoy wrappers.
  • You can substitute with shredded pork and cabbage.
  • If frying, test one wrapper first and make sure it’s rolled tightly so the filling doesn’t come out.
  • You can always make these ahead of time and store in freezer and then bake or fry them.
  • Use whatever you have on hand.

This recipe is one of those recipes where you can add whatever you like! The options are limitless! It’s a great snack, side dish, appetizer, or whatever you want it to be. It’s fun making the filling of your choice and wrapping those little egg rolls!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz