Super Bowl Baked Veggie Egg Rolls

Name: Super Bowl Baked Veggie Egg Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 egg rolls
Ingredients: 1 cup shredded cabbage; 1 cup shredded carrots; 1/2 cup diced bell peppers (red and yellow); 1/2 cup bean sprouts; 2 green onions, thinly sliced; 1 garlic clove, minced; 1 tablespoon soy sauce; 12 egg roll wrappers; 2 tablespoons olive oil; Sweet chili sauce; Soy sauce for dipping

Highlighted under: Baking & Desserts

I absolutely love these Super Bowl Baked Veggie Egg Rolls! They're packed with flavor and are a healthier twist on the traditional fried version. As a fan of both sports and snacks, I wanted to come up with an appetizer that would be a hit during the big game. These egg rolls are not only delicious but also quick to make, and they disappear faster than I can say 'Touchdown!' Perfect for game day or any gathering, they bring crunchiness and a burst of veggies to the table.

Created by

Anya Coleman

Last updated on 2026-01-14T02:07:23.199Z

My journey with these Super Bowl Baked Veggie Egg Rolls started when I wanted something that was both satisfying and guilt-free for game day. I experimented with different veggies like bell peppers, carrots, and cabbage, and found that the combination offers a delightful crunch along with a mix of flavors. I also baked them instead of frying, which makes them lighter without sacrificing taste.

During my tests, I realized that brushing the egg rolls with olive oil before baking gives them a beautiful golden color and helps achieve that crispy texture we all crave. Pair them with your favorite dipping sauce - trust me, they'll be the star of the show!

        Why You Will Love This Recipe
        Crispy and golden on the outside while being packed with vibrant veggies inside
A healthier alternative to fried egg rolls without compromising on taste
Quick to prep and bake, making them perfect for parties and gatherings

      

Mastering the Filling

The filling is the heart of these Super Bowl Baked Veggie Egg Rolls, and choosing fresh, vibrant vegetables makes a significant difference in both taste and nutrition. The shredded cabbage and carrots bring a crunchy texture while the bell peppers add sweetness and color. If you're not a fan of one of the vegetables, feel free to swap them out. For instance, zucchini or mushrooms could be great alternatives, but remember to finely chop them to maintain a consistent texture.

When cooking the filling, keep the heat at medium to avoid burning the garlic—30 seconds should be sufficient for it to release its aromatic oils. The vegetables need to be cooked just until tender, which helps them maintain some of their crunchiness, enhancing the overall texture of the egg rolls. Remember to remove the pan from heat before the veggies get mushy; they should maintain a vibrant color and a slight bite.

Assembling Egg Rolls Like a Pro

To successfully roll your egg rolls without breaking the wrappers, it’s crucial to keep the filling compact and evenly distributed. Use two tablespoons of the vegetable mixture as recommended, but don’t overfill, or the wrappers may tear. Practice makes perfect—if a roll doesn’t turn out right at first, don’t hesitate to unwrap and retry. Make sure to seal the edges well by using a little water on your fingertips before folding; this prevents them from opening during baking.

For a golden, crispy finish, brushing the tops of the assembled egg rolls with olive oil is key. This step not only aids in achieving the perfect crunch but also promotes even browning. Ensure your oven is fully preheated before placing them inside; this guarantees they start cooking immediately for that delightful crispiness. Keep an eye on them around the 15-minute mark to catch that golden color before they become overly browned.

Ingredients

Gather these fresh ingredients to make your veggie egg rolls.

For the Egg Rolls

1 cup shredded cabbage
1 cup shredded carrots
1/2 cup diced bell peppers (red and yellow)
1/2 cup bean sprouts
2 green onions, thinly sliced
1 garlic clove, minced
1 tablespoon soy sauce
12 egg roll wrappers
2 tablespoons olive oil

For Serving

Sweet chili sauce
Soy sauce for dipping

Make sure to have all your ingredients ready before starting the preparation.

Instructions

Follow these steps for a perfect batch of baked veggie egg rolls.

Prepare the Filling

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the cabbage, carrots, bell peppers, and bean sprouts, cooking until the vegetables are tender, around 5 minutes.

Stir in the green onions and soy sauce. Remove from heat and let cool slightly.

Assemble the Egg Rolls

Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of the vegetable mixture in the center. Fold the bottom corner over the filling, then fold in the sides and roll up tightly.

Repeat with remaining wrappers and filling.

Bake the Egg Rolls

Preheat your oven to 425°F (220°C). Place the egg rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops with remaining olive oil.

Bake for 15-20 minutes, until golden and crispy, turning halfway through.

Serve

Let the egg rolls cool slightly before serving. Enjoy with sweet chili sauce and soy sauce for dipping!

Enjoy your homemade baked veggie egg rolls as a delicious appetizer!

Pro Tips

Be sure to not overfill the egg rolls to prevent them from bursting while baking. You can also experiment with different vegetables or protein sources like tofu to customize the filling.

Storage and Make-Ahead Tips

These egg rolls can be prepared in advance, which makes them an excellent choice for meal prep! After assembling the rolls, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag for up to three months. When you're ready to enjoy them, bake straight from frozen—just increase the baking time by about 5 to 10 minutes to ensure they cook through.

If you have leftovers, store any unconsumed baked egg rolls in an airtight container in the fridge for up to 3 days. To reheat without compromising their crunchiness, place them back in a preheated oven at 375°F (190°C) for about 10 minutes. Avoid microwaving, as this will make the wrappers softer and soggy.

Serving Suggestions

These Super Bowl Baked Veggie Egg Rolls pair beautifully with various dipping sauces. Sweet chili sauce offers a delightful balance of sweetness and heat that complements the flavors of the vegetables. For a saltier, more umami twist, traditional soy sauce is an excellent option. You might also consider trying them with a spicy Sriracha mayonnaise or a tangy ponzu sauce for an exciting variation.

You can elevate the presentation by serving them on a platter with fresh herbs like cilantro or basil, which not only adds a pop of color but also a burst of fresh flavor. Additionally, consider garnishing with sesame seeds or chopped peanuts just before serving for a special crunch and aesthetic appeal.

Questions About Recipes

→ Can I make these egg rolls ahead of time?

Yes! You can prepare them in advance and either refrigerate them for a day or freeze them for longer storage. Just bake them directly from frozen, adding a few extra minutes to the baking time.

→ What dipping sauces pair well with veggie egg rolls?

Sweet chili sauce, soy sauce, and peanut sauce are all great options for dipping!

→ Are these egg rolls gluten-free?

To make them gluten-free, use gluten-free egg roll wrappers and ensure all sauces are gluten-free as well.

→ Can I add meat to the filling?

Absolutely! You can add cooked chicken, shrimp, or ground meat of your choice to the vegetable filling for extra protein.