Baked egg rolls are an easy dinner, convenient lunch, and a healthy alternative to traditional egg rolls. I usually just cook up some eggs, cook up whatever veggies I have in the fridge, add them together, and make a roll. I’ve made chicken rolls, mexican burrito-like rolls, and many other types in these egg roll wrappers.
Start with some eggs. I used all of these…some whole eggs, some just whites.
Spray a pan lightly with olive oil spray, and add your eggs.
I decided to do the traditional seasoning…salt and pepper.
Scramble them up.
Meanwhile, grab another pan and add a little teryaki sauce. (or whatever flavor you are going for here).
Add your veggies. In this case, I added cabbage, broccoli, mung bean sprouts, green onions and carrots.
Add a little more teryaki and toss the veggies. Cook on medium heat until they are cooked, but still crunchy.
Your eggs will look like this when they’re done. Pull them off the burner and set aside.
Veggies are done when they are cooked and still crunchy, about 5-8 minutes.
Preheat the oven to 400.
Grab the egg roll wrappers, a plate, and a custard cup (or any cup) of water.
Grab a wrapper and place it on a plate. Drop a spoonful of eggs into the center.
Now drop in a spoonful of veggies.
Dip your finger into the water, and run it along the top edges of the wrapper. This will help it stick when rolled.
Fold the sides in like a burrito,
Now roll it up from the bottom. The top section of the wrapper should be the part wetted with water.
Place it on a sprayed cookie sheet, seam side down.
Repeat until you’re out of ingreds.
Spray the tops of the rolls lightly with the olive oil spray.
Bake for 15 minutes, then flip and cook for another 10-15 minutes.
Serve with your favorite dipping sauce. I used a little soy and a little teryaki.
You can freeze the extras or put them in tomorrow’s lunch container. Enjoy!