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Crispy Crunchy Egg Rolls
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Veggie packed egg rolls, baked to crispy perfection!
Course: Dinner
Author: Cristina
  • 1 pkg. Nasoya Egg Roll Wraps (or 20 egg rolls with any papers!)
  • 1 lb . ground beef , pork, chicken OR turkey (I used beef)
  • 1 tbsp ginger , minced, OR 1 tsp ginger powder
  • 2 cups finely chopped cabbage
  • ¼ lb . broccoli sprouts
  • 3 medium-sized carrots , shredded
  • 4 green onions , finely chopped, or ½ yellow onion
  • 3 tbsp Soy Vay Veri Veri Teriyaki Sauce OR other teriyaki sauce , OR 2 tbsp oyster sauce
  • 3 tbsp olive oil
  • non-stick spray
  1. In a frying pan, mix and brown the ground meat with ginger, stirring regularly to ensure it’s completely cooked through.
  2. Chop cabbage, sprouts, carrot and onions into small pieces.
  3. When meat is brown, add veggies and teriyaki sauce to the frying pan and mix. Cook until veggies are soft, about 2 minutes.
  4. Let cool 5-10 minutes, until it is cool enough for you to handle.
  5. Lay out egg roll paper in a diamond shape, and spoon 2 tablespoons of filling into the bottom half of the diamond.
  6. Fold the bottom up to just cover the filling and then fold the two side corners in.
  7. Brush the top corner with water, and then roll tightly to completely encase the filling.
  8. Preheat oven to 400°
  9. Spray baking sheet with non-stick spray, and lightly brush olive oil over the top (especially the edges! They’ll get nice and crispy!). Place the rolls on the sheet with the 'flap side' down, so they don't come open as they cook.
  10. Bake for 10-12 minutes.
  11. Let cool for a few minutes (or your mouth will be on fire, no, I’m not speaking from impatient experience, what are you talking about!) serve and enjoy! Makes a great lunch!