Super Bowl Baked Veggie Egg Rolls
Highlighted under: Baking & Desserts
I absolutely love making these Super Bowl Baked Veggie Egg Rolls as a fun, crowd-pleasing snack for game day. The combination of crunchy vegetables and savory spices, all wrapped in a crispy baked shell, is simply irresistible. Plus, they’re not only delicious but also a healthier alternative to fried egg rolls. Whether you're hosting friends or watching the game with family, these delightful bites never fail to impress. Each bite bursts with flavor, and they are surprisingly easy to prepare!
When I first experimented with these baked veggie egg rolls, I was looking for a healthier option for our Super Bowl party. The key was to pack them with fresh vegetables and season them just right. I discovered that sautéing the veggies beforehand really helps to enhance their flavors and reduces the moisture that can make the wraps soggy.
One of my favorite tips is to serve them with a homemade dipping sauce. I whip up a simple combination of soy sauce and sriracha, and the spicy kick compliments the egg rolls perfectly. It’s always a hit, and these rolls never last long!
Why You'll Love This Recipe
- Crunchy and satisfying texture with a burst of veggie goodness
- Healthier baked version that doesn’t compromise on flavor
- Perfect for sharing, snacking, or serving at parties
Perfecting Your Filling
To achieve the ideal texture in your egg roll filling, it's important to not overcook the vegetables. You want them to remain slightly crisp, providing a lovely contrast to the baked exterior. After you sauté the garlic and ginger until fragrant, add the cabbage, carrots, bell pepper, and green onions, and stir-fry them for just about 5 minutes. This will ensure they retain their vibrant colors and nutrients without becoming mushy.
Soy sauce acts as a key flavor enhancer in your filling, bringing depth to the vegetable medley. Adjust the amount based on your taste preferences; you can use low-sodium soy sauce for a healthier option or try tamari for a gluten-free alternative. Add it towards the end of cooking to avoid overcooking the veggies while still allowing them to absorb its savory goodness.
Rolling Techniques
Proper rolling is crucial to prevent your egg rolls from falling apart during baking. Ensure you are placing the filling in the center of the wrapper. When folding the corners, apply gentle pressure to tuck the filling securely. A common mistake is not wetting the top corner enough, which can lead to openings. A small bowl of water is all you need for this step—just a dab will do the trick!
If you're new to rolling egg rolls, I recommend practicing with one or two wrappers first to get the technique down before moving on to the entire batch. If you find some rolls too loose or they don’t seal properly, try to re-roll them more tightly or add a little more water for sealing. Even if they look imperfect, they will still taste fantastic!
Ingredients
Gather these fresh ingredients to make your Super Bowl Baked Veggie Egg Rolls:
For the Egg Rolls
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped bell pepper
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce
- 1 package egg roll wrappers
- 1 tablespoon sesame oil
- Cooking spray or olive oil for brushing
Make sure to have everything prepped before starting your assembly for a smoother process.
Instructions
Follow these easy steps to assemble and bake your egg rolls:
Prepare the Filling
In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger, sauté for 1 minute until fragrant. Then, add the cabbage, carrots, bell pepper, and green onions.
Roll the Egg Rolls
Using an egg roll wrapper, place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Moisten the top corner with water to seal the roll.
Bake the Egg Rolls
Preheat your oven to 400°F (200°C). Place the rolled egg rolls on a baking sheet lined with parchment paper. Lightly spray or brush the tops with cooking oil.
Serve
Remove from the oven and let cool slightly before serving. Pair with your favorite dipping sauce and enjoy!
Serve these delicious egg rolls warm for the best experience!
Pro Tips
- For an extra zing, add some crushed red pepper flakes to the filling or use a spicy dipping sauce.
Baking to Perfection
Baking the egg rolls at a temperature of 400°F (200°C) is key to achieving a crispy texture without frying. Make sure your oven is fully preheated before placing the egg rolls inside. This allows for even cooking and helps prevent them from becoming soggy. Keep an eye on them, and flip halfway through for uniform browning, aiming for a golden color on both sides.
For extra crunch, consider lightly spraying or brushing the rolled egg rolls with oil. This helps them achieve that appealing golden brown finish. If you're eyeing a reduction in calories, a minimal spray will do the trick. However, for a more traditional fried flavor, don’t be afraid to use a bit more oil.
Make-Ahead and Storage Tips
These baked veggie egg rolls can be made ahead of time, making them a great option for meal prep or game day gatherings. After assembling the rolls, you can freeze them before baking. Lay them out on a baking sheet in a single layer until frozen solid, then transfer them to a freezer-safe container. They can be stored for up to two months and baked directly from frozen; just add an extra 5-10 minutes to the baking time.
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place them in a hot oven for about 10 minutes to restore their crispiness, avoiding the microwave as it may lead to a soggy texture. Enjoying these baked egg rolls fresh from the oven will remind you why they are a must-have for any gathering!
Questions About Recipes
→ Can I make these egg rolls ahead of time?
Yes, you can prepare the filling and roll the egg rolls a few hours in advance. Store them covered in the refrigerator until you're ready to bake.
→ What can I use instead of egg roll wrappers?
You can use spring roll wrappers or even homemade flour tortillas as alternatives, though the texture will vary slightly.
→ Can I freeze the egg rolls?
Absolutely! For best results, freeze the unbaked rolled egg rolls in a single layer. Once frozen, transfer them to an airtight container. Bake from frozen, adding a few extra minutes to the cooking time.
→ What dipping sauce do you recommend?
A mix of soy sauce and sriracha is perfect for a spicy kick. You can also try a sweet chili sauce for a different flavor.
Super Bowl Baked Veggie Egg Rolls
I absolutely love making these Super Bowl Baked Veggie Egg Rolls as a fun, crowd-pleasing snack for game day. The combination of crunchy vegetables and savory spices, all wrapped in a crispy baked shell, is simply irresistible. Plus, they’re not only delicious but also a healthier alternative to fried egg rolls. Whether you're hosting friends or watching the game with family, these delightful bites never fail to impress. Each bite bursts with flavor, and they are surprisingly easy to prepare!
Created by: Brittany Shaw
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 16 rolls
What You'll Need
For the Egg Rolls
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped bell pepper
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce
- 1 package egg roll wrappers
- 1 tablespoon sesame oil
- Cooking spray or olive oil for brushing
How-To Steps
In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger, sauté for 1 minute until fragrant. Then, add the cabbage, carrots, bell pepper, and green onions. Stir-fry for about 5 minutes until the vegetables are tender. Stir in the soy sauce and remove from heat. Allow the mixture to cool slightly.
Using an egg roll wrapper, place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Moisten the top corner with water to seal the roll. Repeat until all filling is used.
Preheat your oven to 400°F (200°C). Place the rolled egg rolls on a baking sheet lined with parchment paper. Lightly spray or brush the tops with cooking oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Remove from the oven and let cool slightly before serving. Pair with your favorite dipping sauce and enjoy!
Extra Tips
- For an extra zing, add some crushed red pepper flakes to the filling or use a spicy dipping sauce.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 23g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 3g