Description
A quick and lighter take on the classic fried egg rolls, these baked versions deliver crunchy, golden bites filled with a simple coleslaw blend.
Ingredients
- 1 bag egg roll wrappers (store-bought)
- 1 bag coleslaw mix (shredded cabbage and carrots)
- 1 teaspoon minced garlic
- 1/4 teaspoon ground ginger
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Cooking spray (olive oil or vegetable oil)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine the coleslaw mix, minced garlic, ground ginger, and soy sauce in a large bowl. Toss until evenly coated.
- Press the filling in a towel or mesh strainer to remove excess moisture.
- Lay one egg roll wrapper on a clean surface. Place about 2 tablespoons of filling in the center and roll tightly.
- Arrange the filled egg rolls seam-side down on the baking sheet and spray the tops with cooking spray.
- Bake for 15–20 minutes, turning once halfway through, until golden brown.
- Let rest for 1–2 minutes before serving.
Notes
For gluten-free options, use tamari instead of soy sauce and gluten-free wrappers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian