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Published January 6, 2021
Updated February 28, 2022
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Cost for this recipe
One of my favorite foods to make, and eat, are Egg Rolls. With my new diet restrictions, I cannot have fried foods. Literally, I feel like dying if I eat them, so instead of fried, I made baked Egg Rolls!
A local Egg Roll restaurant’s menu priced each roll at $1.50 or a dozen for $15.00. If we were to buy 40, it would have cost us $60.00 for individually priced or three dozen-plus-4 would have been $51.00. These rolls are also deep fried, so I cannot eat them.
A second local Egg Roll restaurant does bake their rolls. One Egg Roll at this restaurant is $3.95, while a half dozen costs $16.95, or a dozen for $26.95. To buy 40 Egg Rolls, we would pay $158.00 on individual rolls or $96.65 on three dozen-plus-4. Last night I made 40 Egg Rolls.
We literally would have spent a third to all of our weekly grocery budget on Egg Rolls. So, instead of ordering out, this frugal momma cooks at home.
As a result, 40 Egg Rolls cost me $15.66 to make from scratch. And I am going to teach you, step-by-step, how to do these at home so you too can eat homemade deliciousness!
Egg Roll Recipe
Egg Roll Ingredients
1 pint baby portabella mushrooms, wiped and shredded
3 garlic cloves, minced
1/2 head cabbage, sliced thin
3 carrots, peeled and shredded
1 tsp powdered ginger
1/2 tsp salt
1 tsp sesame oil
1/4 cup water
1 Tbsp oil
1 Tbsp Chinese Rice Wine
1/4 tsp sugar
1 Tbsp Soy
Directions for Egg Rolls
1. On a cutting board, using a vegetable peeler, peel the carrots and cut the bottom tips off.
Next, shred all of the carrots into the large bowl until there is half an inch of the carrot left.
This allows for you to still have a grip on the carrots and not destroy your fingertips. If you have a food processor, this will be much easier and faster for you!
2. Wipe the mushroom caps clean with a paper towel getting any loose dirt off. Then, using a shredder, shred the mushrooms into the large bowl with the carrots.
3. Using a large chef knife, cut the cabbage in half, then cut the stem off as it is too tough, and slice the cabbage very thin.
Do not add the stem but cut it and toss it in the garbage. Put the thinly cut cabbage in the bowl with the mushrooms and carrot.
4. Peel the garlic cloves, mince, and then place them into a small bowl and set aside.
The garlic will be cooked in the vegetables last. Most importantly, when smashing garlic, place the flat blade on top of the garlic clove with the handle off the counter.
Using the palm of your hand, with fingers AWAY and UP from the blade, smash the cloves. This makes it easier to mince the garlic after it has been smashed and will above all keep your fingers safe.
5. Place the Wok or large pan on the stove and heat 1 Tablespoon oil to Medium-High.
6. Cook any meat that you will be adding to your Egg Rolls. I used 1-pound pork sausage.
When fully cooked, place sausage onto a paper towel lined plate to soak up any excess fat.
You can either make them vegetarian by omitting the sausage or making them with chicken.
7. Add the cabbage, carrot, and mushroom mixture to the Wok and stir fry for 1-3 minutes, or until tender.
By doubling this recipe, I cook the vegetables for 3-5 minutes or until they are tender.
8. Add 1 teaspoon ground ginger, 1 teaspoon sesame oil, 1 Tablespoon Chinese Rice Wine, 1 Tablespoon Soy, and 1/4 teaspoon sugar to the vegetables; mix well and then continue to cook.
Additionally, if you choose to double this recipe, also double the seasonings to make 40 Egg Rolls.
9. Add the minced garlic and cook for 1 minute or until fragrant, mixing well.
10. When the sausage, or chicken, is cooled, add it to the Wok and mix into the cooked vegetables. If omitting meat, skip this step.
11. Preheat oven to 350 degrees.
Pour all of the cooked cabbage and carrot mixture onto a large sheet pan with a rim and carefully elevate one end so any liquid drains to one end. Let the mixture rest to room temperature and let the liquid pool in the pan; this helps the Egg Rolls to not be soggy. I typically use a silicone potholder folded to elevate the pan. To clarify, with an object propping up only one end of the baking sheet, scoot the Egg Roll mixture away from the lower end to allow the juices to concentrate there. The liquid is great to add flavor to the mixture but will consequently make the Egg Rolls not as crispy.
12. Boil water in a medium pan and cook Vermicelli for 2-3 minutes. When done, drain with a mesh strainer and let rest to cool. Vermicelli is a rice-like pasta typically used in Egg Rolls and Spring Rolls.
13. Carefully scoop the drained vegetable mixture into a large bowl, keeping all moisture on the baking sheet, then add the cooked, cooled to room temperature and finally drained Vermicelli.
Scooping it out of a bowl to make Egg Rolls is easier than scooping it off a baking sheet. Use a spatula to make sure the Vermicelli is fully blended with the vegetables.
Assemble the Egg Rolls
After many years of making Egg Rolls, I have had many fails, and many wins. This is only my second time not frying Egg Rolls. This batch turned out fantastic and not having them greasy was such a success and healthier choice! 14. Using a cutting board, lay out a wrapper with a corner up, and place a 1/4 cup of filling onto the lower middle of the wrap.
1. Using a cutting board, lay out a wrapper with a corner up, and place a 1/4 cup of filling onto the lower middle of the wrap.
2. Fold up the bottom corner and tightly tuck the filling in.
3. Fold each side into the middle.
4. Using a pastry brush, gently and lightly, wet the top corner of the wrap. Carefully fold and roll the filling like an envelope until it is wrapped like a tube. As a result, the water will act like a glue holding the wrap together.
5. Spray a baking sheet or a 9X13 pan with Non-Stick Spray and place the Egg Rolls seam-side down.
When all are wrapped, softly spray the tops of the Egg Rolls with Non-Stick spray.
6. Bake Egg Rolls 12-15 minutes or until golden brown. If desired, spray the outsides of the wraps with an oil spray and then turn the Rolls halfway to get an even browning. Let rest for 5-7 minutes to cool before eating. Trust me, you will want them to cool down
As a result, I made 40 Egg Rolls. No joke. We ate 27 for dinner and had enough for Tyler, Samuel, and Matthew to take some for school and additionally I also had 3 for lunch! These reheat beautifully, 1 minute in the microwave was plenty for my 3 for lunch. They were not greasy, and the wraps were still slightly crispy!
Serve with soy sauce, sweet & sour sauce, or your favorite sauce!
Enjoy!
~Monica
Recipe for Egg Rolls
Homemade Egg Rolls – How to bake them healthier than fried
Equipment
- Wok
- Cutting board
- 9 X 13-inch bake dish
Ingredients
- 1 Tbsp Oil
- 3 Garlic Cloves minced
- 1/2 head Cabbage thinly sliced
- 1 Tbsp Chinese Rice Wine
- 3 Carrots peeled, shredded
- 1 tsp Ginger
- 1/2 tsp Salt
- 1 tsp Sesame Oil
- 1/4 cup Water
- 1 pint Portabella Mushrooms
- 1 Tbsp Soy Sauce
- 1/4 tsp Sugar
Instructions
Egg Roll Filing Directions
- Using a vegetable peeler, peel the carrots and then cut the bottom tips off.
- Shred all of the carrots into the large bowl until there is half an inch of the carrot left.
- Wipe the mushroom caps clean with a paper towel getting any loose dirt off.
- Then, using a box shredder, shred the mushrooms into the large bowl with the carrots.
- Using a large chef knife, cut the cabbage in half, then cut the stem off as it is too tough, and slice the cabbage very thin.
- Do not add the stem but cut it out of the mushroom and toss it in the garbage.
- Put the thinly cut cabbage in the bowl with the mushrooms and carrot.
- Peel the garlic cloves, mince, and then place them into a small bowl and set aside.
- Place the Wok or large pan on the stove and then heat 1 Tablespoon oil to Medium-High.
- Cook any meat that you will be adding to your Egg Rolls. I use 1-pound pork sausage.
- When fully cooked, place sausage onto a paper towel lined plate to soak up any excess fat.
- Add the cabbage, carrot, and mushroom mixture to the Wok and stir fry for 1-3 minutes, or until tender.
- By doubling this recipe, I cook the vegetables for an additional 3-5 minutes to make sure all of them are tender.
- Add 1 teaspoon ground ginger, 1 teaspoon sesame oil, 1 Tablespoon Chinese Rice Wine, 1 Tablespoon Soy, and 1/4 teaspoon sugar to the vegetables; then mix well and continue to cook.
- This recipe is for 20 Rolls, so to double for 40, just make sure to double the seasonings.
- Add the minced garlic and cook for 1 minute or until fragrant, mixing well.
- When the sausage, or chicken, is cooled, add it to the wok and mix into the cooked vegetables. **If omitting meat, skip this step. **
- Preheat oven to 350 degrees.
- Pour all of the cooked cabbage and carrot mixture onto a large sheet pan with a rim and carefully elevate one end so any liquid drains to one end.
- Let the mixture rest to cool and let the liquid pool in the pan; this helps the Egg Rolls to not be soggy.
- I typically use a silicone potholder folded to elevate the pan. All the liquid will drain to one end of the baking sheet resulting in a less soggy Egg Roll filling mixture.
- Boil water in a medium pan and then cook Vermicelli for 2-3 minutes.
- When done, drain with a mesh strainer and let rest to cool.
- Carefully scoop the drained vegetable mixture into a large bowl, keeping all moisture on the baking sheet.
- Add the cooked and drained Vermicelli. Scooping it out of a bowl to make Egg Rolls is easier than scooping it off a baking sheet.
- Use a spatula to make sure the Vermicelli is fully blended with the vegetables.
Assemble the Egg Rolls
- Using a cutting board, lay out a wrapper with one corner up.
- Next, place a 1/4 cup of filling onto the lower middle of the wrap.
- Using a cutting board, lay out a wrapper with a corner up, and then place a 1/4 cup of filling onto the lower middle of the wrap.
- Fold up the bottom corner and then tightly tuck the filling in.
- Fold each side into the middle.
- Using a pastry brush, gently and lightly, wet the top corner of the wrap.
- Carefully fold and roll the filling like an envelope until it is wrapped like a tube.
- Spray a baking sheet or a 9X13-inch pan with Non-Stick Spray and then place the Egg Rolls seam-side down.
- When all are wrapped, softly spray the tops of the Egg Rolls with Non-Stick spray.
Bake the Egg Rolls
- Bake Egg Rolls 12-15 minutes or until golden brown.
- Additionally, you can also spray the Egg Rolls with an oil spray to help with browning.
- Finally, turn the Rolls halfway to get an even browning.
- Let rest for 5-7 minutes to cool before eating.
Notes
**You can either make them vegetarian by omitting the sausage or making them with chicken. ** After many years of making Egg Rolls, I have had many fails, and many wins. The result from the last few years of making this recipe has resulted in some pretty great Egg Rolls.
I made 40 Egg Rolls. No joke. We ate 27 for dinner and had enough for Tyler, Samuel, and Matthew to take some for school; I also had 3 for lunch! These reheat beautifully, 1 minute in the microwave was plenty for my 3 for lunch. They were not greasy, and the wraps were still slightly crispy!
~Monica
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