Baked Veggie Egg Rolls

Chinese food is secretly everyone’s go-to on takeout night. My favorite Chinese appetizers hands down are egg rolls.  My problem is that they tend to be a bit greasy, so this is my healthy version of my favorite greasy food.  Let’s get started.

 Baked Veggie Egg Rolls

Difficulty: Easy


  • Broccoli Slaw- 12 oz package
  • Soy Sauce- 2 tbsp
  • All Natural Egg Roll Wraps- 1 lb package
  • Duck Sauce
  • Salt
  • Ground Black Pepper
  • Extra Virgin Olive Oil


  1. Preheat seat pan on Medium high with some EVOO. Season your broccoli slaw with salt and pepper.
  2. Toss your broccoli slaw in the pan with 2 tbsp of soy sauce mix well and sear for 3-5 minutes until heated but still crisp. Remove from heat.
  3. Set egg roll wraps on plate for assembly, take a spoonful of the broccoli mixture and place in the egg roll wrap and follow package instructions on how to roll it up.
  4. Lightly grease your baking pan with olive oil and place your egg rolls on the pan. Lightly brush the top of the egg rolls with EVOO.
  5. Bake at 400 degrees for 10-12 minutes until edges are browned. Remove and serve with duck sauce.

Makes a dozen egg rolls

That’s all it takes to have better then take out egg rolls any day of the week. See you next time!

** If you prefer some meat in your mixture, lightly season ground turkey or chicken and cook thoroughly. Add to slaw mixture.




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