These crispy oven-baked egg rolls take a humble bag of coleslaw mix and turn it into crunchy, fast finger food that’s perfect for weeknights, potlucks, or game-day snacking. They bake up golden in about 20 minutes, require minimal chopping, and clean up quickly—plus they’re a lighter alternative to deep-fried egg rolls. If you want a hearty main to serve alongside, consider an easy casserole like this baked cream cheese spaghetti casserole for a comforting combo.
Why you’ll love this dish
Quick, budget-friendly, and universally appealing, these oven-baked egg rolls are the kind of recipe that keeps you coming back. They take store-bought egg roll wrappers and a bagged coleslaw mix, so prep is almost entirely assembly. The soy sauce, garlic, and ground ginger add enough savory warmth to make the filling interesting without overpowering picky eaters or kids.
“These egg rolls get unbelievably crispy in the oven—no fryer needed—and they disappear faster than I can plate them.” — a home cook’s review
Perfect occasions: weeknight dinners, appetizers for parties, lunches that reheat well, or a crunchy side for a casual Asian-inspired meal.
Step-by-step overview
You’ll be shredding and seasoning the coleslaw mix, filling the wrappers, and baking them until golden. Expect about 10 minutes of active prep (assembly goes faster with a simple filling scoop), then 15–20 minutes in a hot oven at 425°F (220°C), flipping once to brown evenly. The workflow: mix filling → assemble rolls → arrange seam-side down on a tray → lightly oil the tops → bake and flip halfway.
What you’ll need
- 1 bag egg roll wrappers (store-bought)
- 1 bag coleslaw mix (shredded cabbage and carrots), about 14–16 oz
- 1 teaspoon minced garlic (fresh or jarred)
- 1/4 teaspoon ground ginger
- 2 tablespoons soy sauce (use low-sodium if desired)
- Salt and pepper to taste
- Cooking spray (olive oil or vegetable oil) for the tops
Substitution notes:
- Use tamari for a gluten-free soy alternative (check wrappers for gluten).
- Swap fresh grated ginger for ground ginger—use 1 teaspoon fresh if available.
- For extra richness, stir in 1 teaspoon toasted sesame oil to the filling.
Step-by-step instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
- In a large bowl, toss the coleslaw mix with minced garlic, ground ginger, soy sauce, and a pinch of salt and pepper until everything is evenly coated. Taste and adjust seasoning—soy sauce adds salt, so go easy.
- Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon roughly 2 tablespoons of filling into the center. Don’t overfill—too much filling makes rolling hard and causes bursts in the oven.
- Fold the bottom corner up over the filling, tuck the sides in snugly, and roll up tightly to seal. Lightly wet the top corner with water to help it stick if needed. Repeat until all wrappers are filled.
- Arrange the rolls seam-side down on the prepared baking sheet, leaving a little space between each. Lightly spray the tops with cooking spray so they crisp.
- Bake for 15–20 minutes, flipping halfway through, until the wrappers are deep golden and crisp. Remove and let cool 2–3 minutes before serving.
Practical timing: assemble on one sheet while the first batch bakes, or do all at once and use two sheets for a single bake.
Best ways to enjoy it
Serve these egg rolls hot with dipping sauces like sweet chili, soy-vinegar, or a simple mix of soy sauce and rice vinegar. They pair well with steamed rice and a light green salad for a full meal, or set out as party appetizers with toothpicks.
For a contrasting main, try serving them alongside a rich baked fish—this baked Boursin salmon provides a creamy, savory partner to the crisp rolls. Garnish plates with lime wedges and sliced scallions for color and brightness.
Storage and reheating tips
- Refrigerator: Store cooled egg rolls in an airtight container for up to 3–4 days. Place paper towel in the container to absorb excess moisture.
- Freezer: Flash-freeze single-layer on a tray for 1–2 hours, then transfer to a freezer bag. They keep well for up to 2 months. To bake from frozen, add 5–8 minutes to the baking time and keep an eye on color.
- Reheating: For best texture, reheat in a 375°F (190°C) oven for 8–12 minutes, turning once. An air fryer at 350°F (175°C) for 3–6 minutes also crisps them beautifully. Avoid microwaving if possible; it makes wrappers soggy.
- Food safety: Reheat leftovers to 165°F (74°C) internally. Discard any egg rolls left at room temperature longer than 2 hours.
Helpful cooking tips
- Don’t overfill wrappers—2 tablespoons is a good guideline. Overstuffed rolls can burst in the oven.
- Dry the filling slightly if it looks very wet; squeeze excess liquid from shredded cabbage or drain briefly.
- Use a light spray or brush of oil on the tops for even browning without deep frying.
- For extra-even crisping, rotate the baking sheet halfway through and flip the rolls for both sides to brown.
- Seal edges with a little water. If you want the look of a deep-fried seal, dab an egg wash (lightly beaten egg) on the flap before baking.
Creative twists
- Protein add-ins: Browned ground pork, shredded rotisserie chicken, diced tofu, or chopped shrimp—cook and drain any added proteins before combining with the coleslaw.
- Spice it up: Add 1–2 teaspoons Sriracha or a pinch of red pepper flakes to the filling.
- Cheese lover’s twist: Add a tablespoon of finely shredded cheddar or mozzarella for melty pockets.
- Gluten-free: Use certified gluten-free wrappers or thin rice paper (adjust technique—rice paper needs moistening).
- Air fryer method: Preheat to 370°F (190°C) and air fry 4–6 minutes, flipping once, for ultra-crisp egg rolls.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes; baking is 15–20 minutes. Plan for roughly 30–40 minutes total.
Q: Can I make these ahead of time?
A: Yes—assemble and refrigerate covered for up to 24 hours, then bake straight from the fridge (you may need an extra 2–4 minutes). You can also freeze unbaked rolls; bake from frozen adding a few extra minutes.
Q: Are they safe to bake instead of deep-frying? Will they still be crispy?
A: Yes—baking at a high temperature (425°F/220°C) and using a light oil spray yields a very crispy exterior. Flip once for even color. For maximum crispness, finish briefly in an air fryer or under the broiler for 30–60 seconds, watching closely.
Q: Can I use fresh cabbage instead of store-bought coleslaw mix?
A: Absolutely. Thinly shred green or Napa cabbage and julienne carrots. If the fresh mix is wet, pat dry to avoid a soggy wrapper.
Q: What dipping sauces go best?
A: Sweet chili sauce, soy-vinegar, hoisin mixed with a little lime, or a creamy peanut dipping sauce are all great options.
If you want more oven-baked, crowd-friendly mains and sides to pair with these egg rolls, check the linked recipes above for ideas and inspiration.
Print
Oven-Baked Egg Rolls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy oven-baked egg rolls made with coleslaw mix and egg roll wrappers, perfect for quick snacks or entertaining.
Ingredients
- 1 bag egg roll wrappers (store-bought)
- 1 bag coleslaw mix (shredded cabbage and carrots), about 14–16 oz
- 1 teaspoon minced garlic (fresh or jarred)
- 1/4 teaspoon ground ginger
- 2 tablespoons soy sauce (use low-sodium if desired)
- Salt and pepper to taste
- Cooking spray (olive oil or vegetable oil) for the tops
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss the coleslaw mix with minced garlic, ground ginger, soy sauce, and a pinch of salt and pepper until everything is evenly coated.
- Place one egg roll wrapper on a clean surface with a corner pointing toward you and spoon roughly 2 tablespoons of filling into the center.
- Fold the bottom corner up over the filling, tuck the sides in snugly, and roll up tightly to seal.
- Arrange the rolls seam-side down on the prepared baking sheet, leaving a little space between each.
- Lightly spray the tops with cooking spray so they crisp.
- Bake for 15–20 minutes, flipping halfway through, until the wrappers are deep golden and crisp.
- Remove and let cool for 2–3 minutes before serving.
Notes
For extra crispiness, finish briefly in an air fryer or under the broiler for a few seconds. Store cooled egg rolls in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian