Vegetable Egg Rolls

January 13, 2026 searchingnet

These Vegetable Egg Rolls are baked instead of fried, filled with fresh cabbage, carrots, mushrooms, and ginger, and come out perfectly crisp every time!

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Okay, get ready to make these Homemade Egg Rolls all the time. I promise they’re so much easier than expected! I bake mine, so they stay on the lighter side, and they turn out crisp without much fuss. They’re also surprisingly inexpensive! Two rolls for about 70 cents feels like a tiny kitchen victory, and I’m always here for that. Packed with fresh veggies and plenty of flavor, these vegetable egg rolls knock the idea of takeout right out my head because they taste SO GOOD straight from my own oven.

Side view of homemade vegetable egg rolls on a plate.

“These are fabulous!! Probably my favorite appetizer for party occasions. I love that they are baked and not fried. Thanks for the recipe!”

Colette

Easy vegetable egg rolls

Once you peek inside these vegetable egg rolls, you’ll see why I love them so much. The filling is a simple mix of cabbage, carrots, mushrooms, green onions, garlic, and fresh ginger, all cooked down until tender and glossy with a quick soy glaze. Traditional egg rolls are fried, so they’re not usually considered the healthiest choice, but I bake mine instead, and the all-veggie filling means they’re a bit lighter than the usual takeout version (if that’s something you’re looking for!). But don’t worry, they still get the crisp bite that makes egg rolls so fun to eat. AND you can bake a whole batch at once, which makes things even easier!

Go easy on the filling. I stick to about 1/4 cup per roll. It keeps everything snug and helps the wrappers seal without tearing.
Wrap them tight. A firm roll keeps all your filling in one place! I use a little water as “glue” on each corner so they stay closed in the oven.
Let the veggies cook down—especially the mushrooms. I don’t rush this step because letting them release their moisture keeps my vegetarian egg rolls from getting soggy later.
Want to fry your vegetable egg rolls? If you don’t have a deep fryer, a couple inches of vegetable oil in a heavy-bottomed skillet will do the trick. Fry in batches until golden, and don’t overcrowd the skillet.
Egg rolls aren’t traditionally gluten-free, as the wrappers are made with wheat. Gluten-free egg roll wrappers can be tough to find unless you’re making your own. If you want to make this recipe gluten-free, you might have better luck finding rice paper wrappers (these are great for fresh spring rolls, though they can be baked or fried, just note the texture will be different!) You can also use small GF tortillas in a pinch. Also, swap the soy sauce for tamari and use certified gluten-free cornstarch in the filling.