Baked Eggrolls with Pork and Veggies
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!
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!
🧂 Ingredients
- lean ground pork
- large onion
- fresh garlic
- soy sauce
- grated fresh ginger
- salt and black pepper
- ground ginger
- large red bell pepper
- zucchini
- carrot
- 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
- 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.
Equipment
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🍴 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. I like to serve mine with homemade sweet and spicy teriyaki sauce or sweet and sour sauce.
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
If you like using wonton wrappers, try our taco wonton cups!
Baked Eggrolls with Pork and Vegetables
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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
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.
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 🙂
Your food is amazing I will continue to use your recipe thank you for sharing such wonderful thank you so much again
Thank you Wilma! Your sweet note made my day!