Baked Egg Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
  • Baked Egg Rolls
  • Bragg's Amino Acids (or Soy or tamari Sauce)
  • 1 TB Cornstarch
  • 1 Pack Egg Roll Skins
  • 2 cloves minced or chopped garlic
  • Water ( or Bouillon or Oil for Sauteing)
  • 1 Bag Cole Slaw Mix (Shredded Cabbage and Carrots)
  • Small container of mushrooms, chopped
  • OPTIONAL: Any additional veggies you like such as grated carrots, bean sprouts, green onions etc etc.
  1. Heat Oven to 400
  2. Mix the following in a cup and set aside : 3 TB Bragg's Amino Acids, Soy Sauce or Tamari Sauce and 1 TB corn starch.
  3. Heat large skillet with water, bouillon or oil to medium high heat.
  4. Add garlic. Add in all chopped veggies. Cook till cabbage is wilted and heated.
  5. Add the cornstarch and sauce mixture. Stir.
  6. Lay egg roll wrappers out one at a time in diamond shape to fill.
  7. Moisten top point of wrapper with water. Fill with small amount of veggie mixture that leaves room for wrapping. Fold in side points and roll up from bottom. Press down moistened top corner to seal.
  8. Lay ½" apart on baking sheet. Bake for 15 to 20 minutes turning mid way.
  9. I like to broil mine a little at the end to get them brown and crispy.
  10. Serve with any sauce you like. I use Bragg's Amino Acids as it tastes just like soy sauce.
  11. Baked Egg Rolls
Recipe by Craft Your Happiness at