My Chinese friend taught me this recipe, and we’ve been obsessed with it!

Introduction: Making egg rolls at home might seem daunting, but this sheet pan baked version offers a healthier and simpler approach without sacrificing flavor. These crispy delights are perfect for any Asian-inspired meal, whether you’re hosting guests or preparing quick lunches for the week.

Sheet Pan Baked Egg Rolls

Ingredients:

• 1 tablespoon vegetable oil
• 2/3 cup coleslaw mix
• 1 1/2 cups grated carrots
• 1/3 cup bean sprouts
• 1/2 teaspoon ground ginger
• 2 cloves garlic, minced
• 1/3 cup soy sauce
• 1/3 cup hoisin sauce
• 12 egg roll wrappers
• Nonstick cooking spray

Instructions:

1. Preheat oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray.
2. Heat vegetable oil in a large skillet over medium-high heat. Add coleslaw mix, grated carrots, and bean sprouts. Cook until softened, about 5 minutes.
3. Stir in ground ginger and minced garlic; cook for an additional 2 minutes until fragrant.
4. Add soy sauce and hoisin sauce to the skillet, stir to combine. Remove from heat and let filling cool slightly.