Photo of Vegetable egg rolls by WW

Vegetable egg rolls

SmartPoints® value per serving
Total Time
50 min
20 min
30 min
Baking instead of deep-frying these popular Chinese appetizers allows you to serve up egg rolls for a mere fraction of the calories of the restaurant version. You don't even have to dirty a pot or pan, as the cabbage for the filling is heated up in the microwave until wilted, then mixed in with carrots, garlic, scallions, ginger, cornstarch, and sesame oil. Roll up the filling in the egg roll wrappers, arrange them on a baking sheet, and let them cook away in the oven until they're beautifully golden brown, which should take about 25 minutes. It's as easy (and delicious!) as that.


uncooked Chinese cabbage

1 head(s), outer leaves removed, shredded

uncooked carrot(s)

2 medium, peeled and shredded

garlic clove(s)

2 medium clove(s), minced

uncooked scallion(s)

2 medium, white and green parts, chopped

ginger root

1 Tbsp, fresh, minced or 1/2 tsp dried

low sodium soy sauce

1 Tbsp


2 tsp

sesame oil

1 tsp

egg roll wrapper(s)

8 item(s), about 1/2 oz each

olive oil cooking spray

4 spray(s), or enough to coat egg rolls


  1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  2. Place cabbage in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.
  3. Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.
  4. Bake until golden brown, about 25 minutes. Serve hot.

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