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I'm constantly looking for quick and easy dinner ideas that I can make with whatever I have lying around the house. Enter our new favorite dinner item: Baked Eggrolls. This is a very flexible "recipe," so play around and have fun!



3 Tablespoons olive oil or avocado oil 

3 Tablespoons sesame oil

10 cups vegetables, chopped or grated (I like to use a mix of: cabbage, brussel sprouts, spinach, kale, carrot, mushrooms, but be creative - try what you have!)

1 clove garlic, crushed (or a dash of garlic powder, if you dread crushing garlic)

1 Teaspoon grated ginger

12 eggroll wrappers (I use the Nasoya brand)


Heat both oils in a pan (I love my cast-iron pan for this). Add the vegetables and gently stir-fry them for 3-5 minutes. Add the garlic and ginger and stir fry for another 2 minutes. Turn off the heat. Turn the eggroll wrapper like a diamond, and put about 1/2 cup of the filling in the middle of the eggroll wrapper. Fold up the sides, first, and then the bottom. Us a little water to line the inside of the top wrapper and roll it closed (there are images and directions on the eggroll wrappers, too). Bake at 400 degrees for 15 minutes. We enjoy them without a dipping sauce but you could certainly serve them with one. 

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