Best Asian Baked Vegetarian Egg Roll Recipe to Try Today

Asian egg rolls are a beloved appetizer, known for their crispy exterior and flavorful fillings. But what if you want to enjoy this classic treat without meat?

Our best Asian baked vegetarian egg roll recipe is here to satisfy your cravings with a wholesome twist. Instead of deep-frying, we bake these egg rolls to perfection, making them lighter, healthier, and just as delicious.

Packed with vibrant veggies and savory seasonings, these egg rolls are perfect for a snack, party appetizer, or even a quick meal.

Whether you’re a seasoned vegetarian or just looking to add more plant-based dishes to your rotation, this recipe promises crispy, golden rolls with a delightful crunch and a burst of Asian-inspired flavors.

Plus, baking means less mess and less oil, so you can indulge guilt-free. Ready to roll?

Let’s dive into this easy and tasty recipe that will soon become a favorite in your kitchen.

Why You’ll Love This Recipe

This baked vegetarian egg roll recipe offers the best of both worlds—healthier preparation without sacrificing that classic crunch and flavor you love.

• Healthier option: Baking instead of frying reduces oil and calories.
• Vegetable-packed: Loaded with fresh cabbage, carrots, mushrooms, and more for a nutrient boost.
• Easy to customize: You can add tofu, glass noodles, or any favorite veggies.
• Perfectly crispy: Achieves a golden, crunchy texture without deep frying.
• Great for entertaining: Makes a fantastic appetizer or party finger food.

Ingredients

• 12 Asian egg roll wrappers
• 2 cups finely shredded green cabbage
• 1 cup grated carrots
• 1 cup finely chopped shiitake mushrooms (or button mushrooms)
• 1/2 cup finely diced green onions
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 cup bean sprouts (optional)
• 1/4 cup soy sauce (low sodium preferred)
• 1 tbsp toasted sesame oil
• 1 tsp rice vinegar
• 1/2 tsp freshly ground black pepper
• 2 tsp cornstarch mixed with 3 tbsp water (for sealing)
• Cooking spray or a light brush of vegetable oil for baking

Equipment

• Baking sheet
• Parchment paper or silicone baking mat
• Large skillet or wok
• Mixing bowl
• Sharp knife and cutting board
• Measuring spoons and cups
• Brush or spray bottle for oil

Instructions

1. Prepare the filling: Heat a large skillet or wok over medium-high heat and add the toasted sesame oil. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
2. Add vegetables: Toss in the shredded cabbage, grated carrots, chopped mushrooms, and diced green onions. Stir-fry for 4-5 minutes until the vegetables soften but still have a bit of crunch.
3. Season the filling: Stir in the soy sauce, rice vinegar, and black pepper. If using bean sprouts, add them now and cook for an additional 1-2 minutes.
4. Thicken mixture: Pour in the cornstarch slurry (cornstarch mixed with water) and stir quickly to combine. This helps bind the filling so it doesn’t fall apart when rolling.
5. Cool the filling: Remove from heat and transfer the filling to a mixing bowl. Let it cool completely to room temperature.
6. Assemble egg rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of filling near the corner closest to you.
7. Roll tightly: Fold the corner over the filling, then fold in the sides snugly. Continue rolling up firmly to the opposite corner, sealing the edge with a brush of cornstarch slurry.
8. Prepare for baking: Place the rolled egg rolls seam side down on a baking sheet lined with parchment paper or a silicone mat. Lightly spray or brush the tops with oil to help them crisp.
9. Bake: Preheat your oven to 400°F (200°C). Bake the egg rolls for 15-20 minutes, turning halfway through, until golden brown and crispy.
10. Serve: Let cool slightly before serving with your favorite dipping sauce.

Tips & Variations

Use a dry filling rather than watery to keep your rolls crisp and avoid sogginess. Squeeze excess moisture from cabbage and bean sprouts if needed.

• Try tofu: Crumbled firm tofu adds protein and texture.
• Add noodles: Cooked glass noodles or rice vermicelli can make the filling heartier.
• Spice it up: Add crushed red pepper flakes or a dash of Sriracha to the filling for heat.
• Gluten-free option: Use gluten-free egg roll wrappers or rice paper wrappers.
• Make ahead: Prepare and roll the egg rolls, then freeze on a tray before baking later.

Nutrition Facts

Serving Suggestions

These baked vegetarian egg rolls are incredibly versatile and pair well with many dishes. Serve them as a starter with classic dipping sauces like sweet chili sauce, soy sauce with a splash of rice vinegar, or a tangy plum sauce.

For a complete meal, enjoy them alongside a fresh Kosher Sushi Salad Recipe or a bowl of steaming jasmine rice. They also make a great finger food for parties or game day gatherings.

For a fun twist, try dipping your egg rolls into a creamy peanut sauce or a spicy Thai-inspired sauce. The crunchy texture and vibrant filling will satisfy every craving!

Conclusion

This best Asian baked vegetarian egg roll recipe is a delicious and healthier alternative to traditional fried egg rolls. With a crisp exterior and a savory vegetable filling, it’s perfect for anyone looking to enjoy Asian flavors without the extra oil.

The recipe is easy to customize, making it ideal for beginners and seasoned cooks alike.

Whether you’re preparing a quick snack or serving guests at a party, these egg rolls will impress with their texture and taste. Plus, using fresh vegetables and simple seasonings ensures a nutritious and flavorful bite every time.

Don’t forget to check out other exciting recipes like our Magic Dough Recipe for perfect homemade dough, or try the savory Jamaican Minced Beef Recipes for your next meal inspiration.

Happy cooking and enjoy your delicious baked vegetarian egg rolls!

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