Baked Veggie Egg Roll
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Baked Veggie Egg Roll

Grated veggies inside an spring roll wrapper and baked.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Healthy
Cuisine: Asian
Servings: 8 servings
Author: Chef Maria Cummins


  • 8 spring roll wrappers
  • 2 cups sweet potato grated
  • 1 cup carrots grated
  • 1 cup cabbage red or white grated
  • 3 green onions chopped
  • 2 Tbps soy sauce low sodium
  • 2 Tbps sesame oil
  • 1 Tbps ginger fresh and grated
  • 1 tbsp honey or pure maple syrup
  • 1 clove garlic grated
  • 2 Tbsp grapeseed oil


  • Pre-heat the oven at 375 degrees.
  • Line a baking sheet with parchment paper and drizzle oil.
  • In a small bowl prepare the dressing by mixing together the fresh ginger, garlic, sesame oil, soy sauce, honey or maple syrup and set aside.
  • In a large saute pan heat up 2 tablespoons of grapeseed oil and cook grated sweet potato, grated carrots, grated cabbage and green onions until soft for about 2 to 3 minutes.
  • Add the dressing and continue to cook for another minute.
  • Transfer to dish for cooling.
  • Lightly brush wonton with water and add 3-4 tablespoon of the filling along one edge, roll up tightly.
  • Bake egg roll for 12-15 minutes until golden.