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


  • 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


  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.

𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐞𝐬 𝐎𝐧 𝐍𝐞𝐱𝐭 𝐏𝐚𝐠𝐞...

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