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