Crispy Baked Eggrolls

By: Brady Evans

Brady Evans

There are two kitchen appliances (that belong to my husband) that I tried and tried to rehome every year.  One was the George Foreman grill.  I just don’t get it.  Sometimes the beauty of food is slow-cooked goodness and this thing just cooks the heck out of stuff and squeezes out the juices while it does so!  I do the cooking in the house so I figured this appliance would be an easy one to off.

We had a yard sale one year and the grill was sort of like musical chairs.  I’d put it out on a table to be sold, and quite unmysertiously, it’d show up tucked behind our seats in a safe spot.  On and on it went that day.  And even though we hadn’t used it in at least 3 years, my husband felt the need to keep it.  And he did.  But it lives in the garage and hasn’t even seen the kitchen of our new home.

The other appliance I have been trying to off was the FryDaddy deep fryer.  Talk about gross.  I’m not saying that fried food is gross, I’m saying that this deep fryer was gross.  It was inevitably covered in grease and always had little particles floating around in it.  I did NOT eat food that came out of that.

The best way to convince my husband that the FryDaddy was no longer needed was to make delicious traditionally fried things by using my oven and baking.  Enter: the egg roll.  Unless you confess it to your dinner partners, they’ll never know these babies are baked rather than fried.  The recipe makes a bunch so you can stash some in your freezer for a later day, too, which is always a bonus.

Crispy Baked Eggrolls


  • 1 medium head of cabbage
  • 2 carrots
  • 1 onion
  • 1 tablespoon soy sauce
  • 1/2 tsp ground ginger powder
  • 1/2 tsp garlic powder
  • egg roll wrappers (check your grocer’s produce section)
  • 2 tablespoons flour + water to form a paste (about 2-3 tablespoons)


  • Preheat oven to 425 degrees.
  • Clean cabbage and shred or dice very finely.
  • Place cabbage in a 9×13″ pan and roast while you prepare other veggies, at least 10 minutes.
  • Clean carrots and grate. Peel onion and grate.
  • Remove cabbage from onion and toss with tongs. Place grated carrots and onion on top and return to oven to continue roasting, 5 additional minutes.
  • Remove all vegetables from oven and season with soy sauce, garlic powder, and ginger powder.
  • Let cool, 10-15 minutes.
  • Place a couple of paper towels over vegetable filling and press down to absorb any extra moisture.
  • Lay eggroll wrappers out one at a time on a flat surface with one corner pointing you.
  • Add about 1/3 cup filling to the middle of the wrapper.
  • Drape corner nearest to you over the filling (see photos above).
  • Fold each side in from the left and the right.
  • Dip your finger into flour paste and lightly coat remaining unfolded triangle before pulling it up and over the rest of the egg roll to seal.
  • Repeat until filling is gone. You may freeze any remaining wrappers.
  • When ready to bake, preheat oven to 425 degrees. (I refrigerated my egg rolls for 4 hours before baking with no problems).
  • Lightly coat a baking pan with cooking spray.
  • Place egg rolls on baking sheet and bake 12 minutes, turning once halfway through baking time.
  • Turn on broiler and broil egg rolls for 1-2 minutes per side or until browned and bubbly. Let cool slightly before serving.

5 thoughts on “Crispy Baked Eggrolls

  1. Yum!!! I am with Crissie as I can’t wait to try these veggie eggrolls!! Thank you Brady for sharing and for a wonderful blog post 🙂

  2. I have a George Foreman grill, and at least until I started eating differently, we used it all of the time! It’s great for a quick burger or veggie burger. I use it now to grill salmon.

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