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    Home » Recipes » Appetizer

    Baked Eggrolls with Pork and Veggies

    Published: Sep 12, 2013 · Modified: Sep 24, 2021 by Ang Paris · 3 Comments
    This post may contain affiliate links·

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    If you love Chinese food, you'll want to make these delicious homemade baked eggrolls.
    Jump to Recipe Add to Favorites Go to Collections Print Recipe
    With ground pork, tender veggies and just the right combination of garlic and fresh ginger, these Baked Eggrolls are better than any take out you can order! via @jugglingactmamaWith ground pork, tender veggies and just the right combination of garlic and fresh ginger, these Baked Eggrolls are better than any take out you can order! via @jugglingactmamaWith ground pork, tender veggies and just the right combination of garlic and fresh ginger, these Baked Eggrolls are better than any take out you can order! via @jugglingactmama

    With ground pork, tender veggies and just the right combination of garlic and fresh ginger, these Baked Eggrolls are better than any take out you can order!

    Close up image of baked eggrolls on a white plate.

    I love take out, but let's face it, you just can't eat out all the time.  These eggrolls are so good and since they're baked, way healthier, too!

    These are hearty enough to be a meal, but are also great appetizers. 

    I used ground pork because that's what I had on hand, but you could substitute found beef or chicken if you prefer. 

    The same with the veggies - you could use orange peppers instead of red, or whatever other veggies you like.  

    And the final reason why you must make these? You can freeze them before baking and just pull out as many as you need.  Who doesn't love a make-ahead recipe!

    Square image of baked eggrolls stacked on a white plate with a ramekin of dipping sauce.

    🧂 Ingredients

    • ½ lb 90% lean ground pork
    • ½ a large onion
    • 2 cloves garlic
    • 2 tablespoon soy sauce
    • 1 teaspoon grated fresh ginger
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon ground ginger
    • ½ a large red bell pepper, sliced
    • ½ cup shredded zucchini
    • ½ cup shredded carrot
    • 1 teaspoon sugar

    This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.

    🔪Instructions

    1. In a large skillet, brown the pork, onion, and garlic with the soy sauce, salt, pepper, teriyaki sauce and ginger over medium heat.  Drain the grease off the mixture and set aside.
    2. Take the thinly sliced and shredded vegetables and cook them until just tender in a bit of olive oil.  Toss with the meat mixture and then wipe your skillet clean and set aside.
    3. Preheat the oven to 425-degrees and lightly spray a baking sheet with cooking spray.
    4. To form the egg rolls, remove one wrapper from the package (the wrappers are like filo dough, you want to keep it covered and damp whenever possible so they don't dry out).
    5. Lay the wrapper out on a clean surface so that it is a diamond. Place about a tablespoon of the filling in near the bottom point of the wrapper.
    6. Brush all the sides of the wrapper with a bit of water using your finger. Bring the bottom point up over the filling, and tuck in the end.  From there, you just roll it up. 
    7. Place it seam side down on your prepared pan.
    8. Cover it with a damp towel, and repeat until all the filling is gone.
    9. If you're not planning to eat them all at once, you can freeze the eggrolls at this point. Roll them in parchment paper and put them in a freezer bag. To thaw, leave on the counter for a bit before baking.
    10. Bake for about 8 minutes, then remove the tray from the oven and carefully flip the eggrolls over. 
    11. Cook about another 5 minutes until golden brown. 
    12. Serve hot with teriyaki sauce for dipping. 
    Baked eggrolls, one cut in half, with dipping sauce on a wood cutting board.

    EQUIPMENT

    Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier!  Thanks so much for being a part of Juggling Act Mama ❤

    • Skillet
    • Measuring Spoons
    • Liquid Measuring Cup
    • Dry Measuring Cups
    • Santoku Knife

    🍴 Serving Suggestions

    These are delicious as an appetizer or game day snack, but they can also be served as a meal with some noodles on the side.

    Baked eggrolls are also yummy as a side dish to go with Healthy Sesame Chicken or Instant Pot Orange Chicken Recipe.

    More Take Out Recipes

    Next time, try one of these delicious recipes:

    • Easy Instant Pot Pork Carnitas
    • Honey Garlic Slow Cooker Chicken Recipe
    • Healthy Sesame Chicken Recipe
    • Healthy Sesame Chicken Recipe
    • Instant Pot Orange Chicken Recipe
    • Slow Cooker Beef and Broccoli Recipe
    • Crock Pot Teriyaki Chicken Recipe
    Baked eggrolls on a white plate.

    Baked Eggrolls with Pork and Vegetables

    If you love Chinese food, you'll want to make these delicious homemade baked eggrolls.
    Add to Your Recipe BoxGo to Collections
    No ratings yet
    Print Pin Rate
    Course: Appetizer
    Cuisine: Asian
    Keyword: Baked Eggrolls with Pork and Vegetables
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12
    Calories: 61kcal
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • Skillet
    • Measuring Spoons
    • Liquid Measuring Cup
    • Dry Measuring Cups
    • Santoku Knife

    Ingredients

    • ½ lb 90% lean ground pork
    • ½ a large onion
    • 2 cloves garlic
    • 2 tablespoon soy sauce
    • 1 teaspoon grated fresh ginger
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon ground ginger
    • ½ a large red bell pepper sliced
    • ½ cup shredded zucchini
    • ½ cup shredded carrot
    • 1 teaspoon sugar

    Instructions

    • In a large skillet, brown the pork, onion, and garlic with the soy sauce, salt, pepper, teriyaki sauce and ginger over medium heat. Drain the grease off the mixture and set aside.
    • Take the thinly sliced and shredded vegetables and cook them until just tender in a bit of olive oil. Toss with the meat mixture and then wipe your skillet clean and set aside.
    • Preheat the oven to 425-degrees and lightly spray a baking sheet with cooking spray.
    • To form the egg rolls, remove one wrapper from the package (the wrappers are like filo dough, you want to keep it covered and damp whenever possible so they don't dry out).
    • Lay the wrapper out on a clean surface so that it is a diamond. Place about a tablespoon of the filling in near the bottom point of the wrapper.
    • Brush all the sides of the wrapper with a bit of water using your finger. Bring the bottom point up over the filling, and tuck in the end. From there, you just roll it up.
    • Place it seam side down on your prepared pan.
    • Cover it with a damp towel, and repeat until all the filling is gone.
    • If you're not planning to eat them all at once, you can freeze the eggrolls at this point. Roll them in parchment paper and put them in a freezer bag. To thaw, leave on the counter for a bit before baking.
    • Bake for about 8 minutes, then remove the tray from the oven and carefully flip the eggrolls over.
    • Cook about another 5 minutes until golden brown.
    • Serve hot with teriyaki sauce for dipping.

    Notes

    SERVING SUGGESTIONS

    These are delicious as an appetizer or game-day snack, but they can also be served as a meal with some noodles on the side.
    Baked eggrolls are also yummy as a side dish to go with Healthy Sesame Chicken or Instant Pot Orange Chicken Recipe.

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Nutrition

    Calories: 61kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 280mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1059IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg
    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    Comments

    1. Aurelia says

      September 23, 2013 at 5:43 pm

      Oh wow those look so good! I have to admit, egg rolls/spring rolls and anything dim sum is a huge weakness for me. These shall be made asap! Thanks for sharing the recipe 🙂

      Reply
    2. Wilma Bolt says

      September 16, 2021 at 12:44 pm

      Your food is amazing I will continue to use your recipe thank you for sharing such wonderful thank you so much again

      Reply
      • Ang Paris says

        September 17, 2021 at 9:13 am

        Thank you Wilma! Your sweet note made my day!

        Reply

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