Sheet Pan Baked Egg Rolls: A Healthier Twist on a Classic Favorite

Egg rolls are a beloved appetizer in many Asian cuisines, known for their crispy exterior and savory filling. However, traditional egg rolls are typically deep-fried, making them a less healthy option for those watching their diet. Enter Sheet Pan Baked Egg Rolls: a delicious, healthier alternative that doesn’t sacrifice any of the flavor or crunch. By baking them on a sheet pan, you can enjoy all the goodness of egg rolls with a fraction of the oil.



Sheet Pan Baked Egg Rolls are a fantastic, healthier alternative to traditional fried egg rolls. They offer the same delicious taste and satisfying crunch without the excess oil, making them perfect for a lighter appetizer or snack. Easy to make and packed with flavor, these egg rolls are sure to become a favorite in your household. Enjoy them as a starter for your next Asian-inspired meal or as a tasty treat anytime!!! Here’s how to make these delightful treats.


For the Filling:

  • 1 pound ground pork or chicken
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch

For the Egg Rolls:

  • 1 package egg roll wrappers (about 20 wrappers)
  • 1 tablespoon vegetable oil
  • Cooking spray

For Serving:

  • Sweet chili sauce
  • Soy sauce
  • Hot mustard



  1. Prepare the Filling:
    • In a large skillet, heat the sesame oil over medium heat.
    • Add the ground pork or chicken and cook until browned, breaking it up with a spoon as it cooks.
    • Once the meat is cooked, add the minced garlic and ginger, cooking until fragrant, about 1-2 minutes.
    • Stir in the shredded cabbage and carrots, cooking until they begin to soften, about 3-4 minutes.
    • Add the chopped green onions, soy sauce, oyster sauce, rice vinegar, and black pepper. Stir to combine.
    • Dissolve the cornstarch in a tablespoon of water and add to the skillet. Cook for another 2-3 minutes, until the mixture thickens slightly.
    • Remove from heat and let the filling cool slightly.
  2. Assemble the Egg Rolls:
    • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
    • Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
    • Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
    • Fold the bottom corner over the filling, then fold in the sides, and roll up tightly to enclose the filling. Brush the edges with a bit of water to seal.
    • Place the assembled egg rolls seam-side down on the prepared baking sheet.
    • Brush the tops of the egg rolls with vegetable oil to help them crisp up in the oven.
  3. Bake the Egg Rolls:
    • Bake in the preheated oven for 15-20 minutes, turning them halfway through, until they are golden brown and crispy.
    • Remove from the oven and let them cool slightly before serving.
  4. Serve:
    • Serve the baked egg rolls hot, with your choice of dipping sauces like sweet chili sauce, soy sauce, or hot mustard.
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Tips for Perfect Sheet Pan Baked Egg Rolls:

  • Don’t Overfill: Be careful not to overfill the egg roll wrappers, as this can cause them to burst open during baking.
  • Seal Well: Make sure to seal the edges of the egg rolls well with water to prevent them from opening up while baking.
  • Turn for Even Browning: Turning the egg rolls halfway through baking ensures they brown evenly on all sides.


  • Vegetarian: For a vegetarian version, replace the meat with tofu or additional vegetables like mushrooms, bell peppers, and zucchini.
  • Spicy: Add a teaspoon of sriracha or chili garlic sauce to the filling for a spicy kick.
  • Seafood: Substitute the pork or chicken with cooked shrimp or crabmeat for a seafood twist.


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